Butternut Squash Crostini with Mascarpone and Honey
Loaf of bread (I use sourdough)
8 fl oz mascarpone
3 table spoons of honey
1 small butternut squash
1 teaspoon hickory smoke sea salt
1 teaspoon garlic powder
1 teaspoon salt
4 sprigs of thyme
Preheat oven 375 F
Use a potato peeler to peel the skin off the butternut squash. Slice the butternut in half and scoop out the seeds. Slice the squash into one centimeter cubes.
On a cookie sheet, place parchment paper down (I use brown unbleached; https://bakerssignature.com/products/unbleached-parchment-paper-baking-sheets-120-pack-12×16-inch). Add butternut squash, garlic powder and salt onto your cookie sheet.
Bake the butternut squash for 10 – 15 minutes.
Slice bread into 1/2 inch slices, lay on a cookie sheet with parchment paper. Drizzle a little but of olive oil on the bread and bake for seven minutes.
In a small bowl mix mascarpone and two tablespoons of honey and set aside in the fridge.
In a saucepan drizzle 1/2 teaspoon of olive oil and chopped thyme; cook butternut squash until slightly browned (about 5 minutes).
Spread honey and mascarpone on the toast and sprinkle butternut squash on top.
Sprinkle hickory smoked salt and micro greens on all toast.