Boursin, squash and sage crostini

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10 min


30 min



Boursin, squash and sage crostini

Boursin, squash and sage crostini. (Photo, Maya Visnyel.)

Squash makes a scrumptious crostini topping that's ideal for autumn. Creamy Boursin and flavourful sage complete a crostini recipe for easy entertaining.


  • 1 demi-baguette , cut into 1/4-in. slices, about 24
  • 1 acorn squash
  • 3 tbsp melted butter , divided
  • 1/4 tsp salt
  • fresh pepper
  • 24 fresh leaves of sage
  • 150 g Boursin


  • PREHEAT oven to 400F. Arrange baguette slices in a single layer on a large baking sheet. Toast in centre of oven until golden, about 8 min.
  • CUT an acorn squash into quarters, lengthwise. Save 2 pieces for another use.
  • CUT remaining 2 pieces crosswise into 24 slices. Toss with 1 tbsp melted butter and 1/4 tsp salt on a baking sheet. Season with fresh pepper. Roast at 400F until tender, 17 to 20 min. Melt 2 tbsp butter in a medium saucepan over medium-high. Add 24 fresh sage leaves and cook until crisp, 2 to 3 min. Spread 150 g Boursin on crostini toasts. Top with roasted squash and sage.