Recipe: Sage and Acorn Squash Crostini

Setting the Scene:

If I eat enough the appetizer, it's considered a meal, right? Well I sure hope so because this is one of my all time favorite appetizer recipes. It's simple enough to prepare for a small dinner party... and alos simple enough to prepare quickly for yourself to gorge on while watching trash TV on a Tuesday night, while still feeling luxurious. It's a perfect meal for fall or early winter, although I am munching on some right now in the middle of summer and they are still a perfect little luxury.

Ingredients: 1/2 rustic baguette, cut into slices 1/4-1/2 inch thick 2 tbs olive oil, for brushing

Good quality salt, for finishing (or, throw it in the oil to brush the squash and bread!) 1/2 acorn squash, cut into slices 1/4-1/2 inch slices (remove middle flesh and seeds) Manchego cheese (one thin slice for each slice of bread) or goat cheese Honey for drizzling (oops, I forgot this... probably would be better with goat cheese anyway Fresh sage leaves for garnish (I like to chop mine into slivers! Easier to eat and the perfect amount of sage in every bite)

Time: 30 minutes Serves: 4 (...or a meal for 1!) Recipe Below Adapted From: Williams-Sonoma

Note:

I change this recipe up on the reg. You can change out the manchego cheese for goat, or a very good blue. And you can change out the acorn squash for butternut squash or any other winter squash. It''s so versatile making it easy for whatever you have in the fridge.

Instructions:

1. Preheat an oven to 350 degrees. Place a good, nonstick pan on the stove on medium to medium-high heat. Slice the acorn squash and cut off the though skin. Brush with olive oil and begin searing on the stove top. Cook in batches if necessary. Cook on each side for 5-7 minutes, or until a crispy brown sear and the squash is tender.

2. Slice the baguette and arrange on a baking sheet. Brush the tops with olive oil and season with salt. Bake for about 8 minutes while the squash is cooking. FYI: They get crispy before they start browning so watch closely. Once done, remove sheet from oven and arrange slices on a serving platter.

3. Place slices of cheese on top of the crispy bread slices. Break up the squash in 1-2 inch pieces and place 1-2 pieces on each crispy bread slice. Sprinkle sage pieces over the top (and drizzle lightly with honey, if you so choose). Et voila! Crostini! Serve immediately.