Fall Crostini with Cashew Cream, Fried Sage, Butternut Squash, and a Balsamic Glaze that just so happens to be Gluten Free. Thanks to Little Northern Bakehouse bread.
Little Northern Bakehouse products are sourced from gluten-free, non-GMO and whole-food ingredients, and feature delicious seeds and grains for a boost in nutrition. Many are also 100% plant-based and vegan, appealing to a wide-variety of diets and food preferences. Read more about their products HERE
Make sure to check the freezer section at your local natural food retailer to find Little Northern Bakehouse Products.
(Although I have received these products from Little Northern Bakehouse these are my honest opinions)
Ingredients:
Little Northern Bakehouse Sprouted 7 Grain Bread
1 cup of raw cashews
1/4 cup of nutritional yeast
Pinch of Salt
1 tbl of Lemon Juice
1/2 tbl crushed garlic
1/4-1 cup of water
2 cups of chopped butternut squash
Balsamic Glaze
Sage Leaves
Vegetable Oil
Directions:
Soak your cashews in water over night
Preheat oven to 400
Drain your cashews and place into food processor or blender
Add in your lemon juice, 1/4 cup of water and nutritonal yeast
Blend until smooth (adding more water when necessary) Consistency should be similar to peanut butter
Season with salt
Set aside until ready to use
Toss your squash with a little oil and salt
Bake in preheated oven for 20-30 minutes until roasted
Remove and set side
Heat a little oil in non stick pan over medium high heat
When oil is hot, add in your sage leaves
Fry for 1-2 minutes
Remove and drain on paper town
Wipe pan clean
Chop your bread into 4 squares
Heat non stick pan over medium high heat
Toast your bread squares on each side for 1-2 minutes
Remove and plate:
Spread your toast with your cashew spread
Top with a little roasted butternut squash
Drizzle with balsamic glaze and top with fried sage
Repeat with remaining ingredients
Serve and enjoy!