Two things I love when it comes to food, growing my own and finger food. These vegan roasted butternut squash sage crescents are easy to make and fit both. I love to roast the butternut squash I grow and keep it on hand in the fridge for recipes like this, or just to eat with a little sea salt andfresh cracked pepper.
These make a great appetizer, or you can serve them with a meal to give plain crescents an extra kick. The recipe can be easily doubled or tripled, depending on hoe many packages of crescent rols you want to make.
Vegan Roasted Butternut Squash Sage Crescents
By Michelle Maskaly, The Adirondack Chick
1 package vegan crescent rolls
1 cup roasted butternut squash
2 teaspoons fresh chopped sage
Pinch of sea salt
Pinch of fresh ground cracked pepper
Preheat oven to 375 degrees, of whatever the package of crescent rolls advises.
In a bowl, mix together the squash, sage, salt and pepper.
Roll out the crescents into individual section. Spread about a tablespoon of the mixture on the crescent and roll as you normally would starting from the wider side.
Place on an ungreased pan.
Continue until all the crescents are finished.
Bake for about 11-13 minutes.