Open-Faced Butternut Squash and Apple Sandwiches with Fried Sage Leaves

Sourdough bread topped with roasted butternut squash, apple slices, cheese and fried sage leaves.

1/3 cup extra-virgin olive oil
15-20 fresh sage leaves
1 medium butternut squash
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. black pepper
1 loaf sourdough bread (or something similarly rustic)
3-4 apples
8 ounces sharp cheddar cheese, shredded or crumbled
1-2 tablespoons honey

View the full recipe at Floating Kitchen →