Butternut Squash and Bacon Crostini
These Butternut Squash and Bacon Crostini are a delicious sweet and savory fall appetizer. Toasty bread, creamy ricotta cheese, sweet butternut squash, crispy bacon, and earthy sage - all make for a tasty treat that's perfect for the chilly season.
Yield: 6 people
In a large skillet over medium heat cook the bacon until crispy - about 8-10 minutes. Remove with a slotted spoon and transfer to a plate topped with a paper towel to absorb the excess grease. Leave the bacon fat in the skillet.
To the skillet with the bacon fat (still over medium heat) add the cubed butternut squash and cook stirring occasionally until tender - about 10-20 minutes depending on the size of the cubes. Add a bit of olive oil if the skillet gets dry.
To the cooked squash, add the sage, apple cider vinegar, honey, salt, and pepper - mix to combine well and cook for about 2 minutes.
On each piece of toasted bread, top with an even amount of the ricotta cheese, followed by the butternut squash mixture, topped with the crispy bacon.
Calories: 286kcal | Carbohydrates: 33g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 777mg | Potassium: 348mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6833IU | Vitamin C: 13mg | Calcium: 156mg | Iron: 2mg
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