- 1 medium cooked butternut squash (only use one half of the squash)
- Tablespoon Olio Nuovo
- Salt And Pepper, to taste
- 1 pinch nutmeg1 pinch dried sage
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 rustic baguette, sliced
- 1 tablespoon Lucero Meyer Lemon Olive Oil
- Kosher Salt & Freshly Ground Black Pepper, For Serving
- Fresh mozzarella cheese, thinly sliced
- Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
- Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.
- Heat oven to 375. Place the baguette slices on a baking sheet. Drizzle each slice with Meyer Lemon olive oil. Sprinkle a bit of salt and pepper on each. Bake for 8-10 minutes or until golden-brown.
- Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!