Sweet and Sour Butternut Squash and Brie Crostini

It's that time of year again.... 

And I'm super duper psyched! 

Turkey Day!!!!

Thanksgiving is my favorite holiday (well, after Christmas). I look forward to it every year mainly because I get to see my family and friends in upstate NY, but also because I get to eat lots of turkey, drink lots of wine and pumpkin spice lattes, cook a giant meal with my mom and aunt, and have a pseudo Thanksgiving tailgate in the driveway with the fam (sometimes in the snow) while my hubby grills a bacon-wrapped pork loin for dinner.

It's the perfect holiday.

The only problem is, I have an obsession with finding a new recipe to try each year, and it has to be great. But how can you even compete with the go-to dishes? So this year, I'm making an appetizer, because who can wait until 3 o'clock to eat on Thanksgiving day?! Not me! So bring on the brie!

Printable Recipe HERE.

1 small butternut squash, peeled and diced
1 small red onion, diced
4 sage sprigs
1/3 cup brown sugar
4 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 small whole wheat baguette
1 wedge soft brie cheese spread
1 tablespoon cayenne pepper, optional

Preheat the oven to 450 degrees Fahrenheit.

Combine the squash, red onion and sage sprigs in a 9 x 11 baking dish.

In a small bowl, combine the brown sugar, red wine vinegar, olive oil, salt and pepper.  Pour the sauce over the squash mixture and stir or use your hands to coat the squash with the sauce.

Cover the pan with foil and bake for 15 minutes. Remove the foil, stir the squash, and bake uncovered for another 20 minutes, or until the squash has started to brown. Discard the sage and lightly mash the squash mixture with a potato masher. Add more salt and pepper to taste, if needed.

Turn the oven down to 350 degrees.

Slice the baguette into 1/2" slices. Spread each slice with 1 heaping teaspoon of the brie. Top with a spoonful of the squash mixture and lightly sprinkle with some of the cayenne pepper, if desired. Bake for about 10 minutes until the crostini is toasted. Serve immediately.