Recipe by Scott Miller (Max Catering & Events. As seen on WFSB - 11/8/15)

Roasted Butternut Squash and Local Goat Cheese Crostini

INGREDIENTS

·         1 1/2 pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes

·         5 tablespoons extra-virgin olive oil, divided

·         Kosher salt

·         Freshly ground black pepper

·         1 baguette, cut into about 24 slices (1/2-inch-thick)

·         1/2 orange, rind only, minced

·         1 tablespoon finely chopped shallot

·         1 tablespoon freshly squeezed orange juice

·         2 tablespoons finely chopped fresh rosemary

·         1 cup fresh goat cheese (chevre)

INSTRUCTIONS

1. Preheat the oven to 425°. In a large bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 45 minutes, until tender .

2. Arrange the baguette slices on another baking sheet, brush with 2 tablespoons of the olive oil and bake in the oven until golden and toasted, 8–10 minutes.

3. While the squash roasts, stir together the chopped orange rind, shallots, orange juice, 1 tablespoon of the chopped rosemary and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper.

4. To assemble, spread each crostini with goat cheese. Top with a few pieces of butternut squash and a small amount of orange rosemary sauce. Arrange the crostini on a serving platter.

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