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Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 89 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking and Sautéing
  • Cuisine: American

Description

These butternut squash, cranberry, and goat cheese crostini are a delightful appetizer combining roasted crostini with a savory-sweet topping of sautéed butternut squash, dried cranberries, and fresh thyme, finished with creamy goat cheese. Perfect for entertaining or as a flavorful snack, this recipe balances crispy bread with a rich, vibrant topping bursting with autumn flavors.

Ingredients

For the Crostini:

  • 2 1/2 tablespoons extra virgin olive oil
  • 1 12-inch sourdough baguette, thinly sliced (1/4 inch pieces)
  • Salt and pepper to taste

For the Topping:

  • 3 ounces goat cheese, softened
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 1 1/2 cups butternut squash, peeled and diced into 3/4 inch cubes
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries, roughly chopped
  • 2 1/2 tablespoons fresh thyme, minced
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare Baguette: Preheat your oven to 375°F (190°C). Set out the goat cheese at room temperature to soften. Slice the baguette into thin 1/4-inch thick pieces. If the baguette is slightly stale, wrap it in a damp tea towel and microwave it for 5-15 seconds to soften.
  2. Brush and Season Baguette Slices: Using a pastry brush, coat each side of the sliced baguette pieces evenly with 2 1/2 tablespoons of extra virgin olive oil. Sprinkle lightly with salt and pepper to taste.
  3. Bake the Crostini: Arrange the coated slices on a baking sheet and place them in the preheated oven. Bake for 5 minutes, then carefully flip each slice and continue baking for an additional 3-4 minutes. The crostini may not brown significantly but will become crisp. Remove them from the oven and set aside.
  4. Sauté Shallots: Heat 1 1/2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the minced shallots and sauté for about 2 minutes, stirring frequently until fragrant and translucent.
  5. Cook Butternut Squash: Add the diced butternut squash to the skillet and sauté for 4 minutes. Then reduce the heat to medium, add the minced garlic and 2 tablespoons of minced fresh thyme, and stir to combine.
  6. Simmer with Cranberries: Continue cooking the mixture for another 5 minutes, then add the chopped dried cranberries. Season with salt and pepper to taste. Cook for an additional 4 to 10 minutes or until the squash is tender when pierced with a fork. Cooking time varies depending on size of squash cubes.
  7. Assemble Crostini: Spread a generous layer of softened goat cheese onto each crostini. Top each slice with a spoonful or two of the butternut squash mixture. Gently press the topping into the goat cheese to help it adhere. Finally, sprinkle the remaining minced thyme over the assembled crostini and serve immediately.

Notes

  • If fresh thyme is unavailable, dried thyme can be used but reduce quantity to 1 teaspoon.
  • To keep crostini crispy, assemble just before serving.
  • For additional flavor, drizzle a little honey over the crostini before serving.
  • Storage: Keep crostini and topping separate if not serving immediately. The topping can be refrigerated for up to 3 days.
  • To re-crisp the crostini, warm them briefly in a preheated oven at 350°F for 3-4 minutes before assembling.

Find it online: https://slsrecipes.com/butternut-squash-cranberry-and-goat-cheese-crostini-recipe-2/