Roasted Butternut Arugula Crostini
extra virgin olive oil
peeled and chopped into 1/2 inch pieces
salt and pepper
fresh baby arugula
loaf baguette bread
Preheat oven to 425 degrees. Peel and cube the butternut squash into 3/4″ cubes, toss lightly with olive oil, salt, and pepper. Place on baking sheet, and bake for 25-35 minutes until tender.
Slice baguette bread. Drizzle with olive oil and toast lightly in the oven for 2-3 minutes.
To assemble, spread the baguette slices with goat cheese, then top with argula, ending with butternut. Lightly salt and pepper. Optional to drizzle with honey. Serve!
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Reluctant Entertainer - Roasted Butternut Arugula Crostini