Butternut Squash Crostini

The perfect Fall Crostini with Cashew Cream, Fried Sage, Butternut Squash, and a Balsamic Glaze

Ingredients:
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
French baguette, sliced into 1/2-1 inch slices


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
Toast your bread
Plate:
Spread your toast with your cashew spread
Top with a little roasted butternut squash
Drizzle with balsamic glaze and top with fried sage
Serve and enjoy!