Butternut Squash and Sage Crostini - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 2-pound butternut squash, peeled, seeded, and cut into ½ inch cubes (approx. 4 cups chopped)
• ¼ cup olive oil, divided
• 1 teaspoon pumpkin pie spice
• ¾ teaspoon salt, divided
• ¾ teaspoon pepper, divided
• 1 French baguette, cut into ½ inch slices
• 1 ½ cups low-fat cottage cheese
• 24 sage leaves