It’s hard to believe that tomorrow is Thanksgiving! Where did this month go?

As we gear up for Turkey Day, we decided to share an updated version of last year’s Butternut Squash stuffing. This version uses the same ingredients (minus the heavy cream), but in the form of an appetizer - perfect for family to graze on while you wait for the bird to finish cooking.

We also couldn’t pass up the opportunity to enjoy this gorgeous and delicious Pumpkin Brown Butter Cake from Mallory at Daughter’s Baking. It could not be more perfect for your Thanksgiving table (though we certainly wouldn’t mind eating it all year long!). Be sure to visit her website to see all of her scrumptious offerings.

Butternut Squash & Sage Sausage Crostini

INGREDIENTS

• 1 lb butternut squash, cubed and roasted

• 1 baguette, sliced

• 1 cup sage sausage, browned and crumbled (we use Jimmy Dean’s)

• 1/2 cup havarti cheese, shredded

• Sage leaves, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees. Toast the baguette slices lightly on each side (we like to rub with olive oil first, and add a sprinkling of sea salt).

2. Arrange roasted squash and sausage on each baguette slice, then top with shredded cheese.

3. Heat in the oven until the cheese is melted, about five minutes.

4. Top with fresh or crispy sage (for crispy sage leaves, simply brown in a little olive oil in a skillet over medium heat).

Enjoy!

Wishing everyone a very happy Thanksgiving. As always, we are so grateful for our team of makers, and for YOU - our loyal and supportive customers! We truly have so much to be thankful for.