Description
Delightfully savory and tangy, this Butternut Squash Crostini recipe features roasted butternut squash topped with smooth whipped goat cheese, tangy pickled cranberries, and crispy sage on toasted baguette slices—perfect for an elegant appetizer or party snack.
Ingredients
Scale
Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 Tbsp olive oil
- 1/4 tsp salt
- Freshly cracked pepper, to taste
Whipped Goat Cheese
- 4 oz goat cheese
- 2 oz cream cheese
- 2 tsp olive oil
- 1 Tbsp honey
- 1/4 tsp salt
Pickled Cranberries
- 1 cup apple cider vinegar
- 1/3 cup sugar
- 1 cinnamon stick
- 1 tsp peppercorns
- 3 whole cloves
- 1 cardamom pod
- 1 star anise
- 1/2 cup fresh cranberries
Crispy Sage
- 1/4 cup olive oil
- 20 sage leaves
Crostini
- 1 French baguette
- 1 Tbsp olive oil
Instructions
- Pickle the Cranberries: In a small saucepan over medium heat, combine apple cider vinegar, sugar, cinnamon stick, peppercorns, cloves, cardamom pod, and star anise. Heat until the sugar dissolves completely, then remove from heat. Place fresh cranberries into a glass jar and pour the hot pickling liquid over them. Allow to cool, then refrigerate. The flavor intensifies after a few days and can be made up to one week in advance.
- Roast the Butternut Squash: Preheat oven to 375°F (190°C). Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil, then sprinkle with salt and freshly cracked pepper. Roast for 20 to 30 minutes until the squash is tender and fragrant, stirring once halfway through for even cooking. Remove from oven and let cool slightly.
- Make the Whipped Goat Cheese: While the squash roasts, place goat cheese, cream cheese, olive oil, honey, and salt into a food processor. Blend until smooth and creamy. Taste and adjust salt or honey as desired. Transfer to a bowl and set aside.
- Puree the Roasted Squash: Once the roasted butternut squash has cooled enough to handle, add it to the food processor used for the cheese. Pulse until smooth, creating a creamy squash puree.
- Prepare the Crispy Sage: Heat olive oil in a small saucepan over medium heat. Fry sage leaves for about 1 minute, watching carefully as they can burn quickly. Once crispy, remove the leaves with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Toast the Baguette: Slice the French baguette into 24 thin slices. Brush each slice lightly with olive oil. Arrange on a baking sheet and broil for about 1 minute per side until they turn lightly golden and crisp. Keep an eye to avoid burning.
- Assemble the Crostini: Spoon a layer of roasted butternut squash puree onto each crostini slice. Follow with a dollop of whipped goat cheese. Cut pickled cranberries in half and arrange atop each crostini along with a crispy sage leaf for garnish. Serve immediately and enjoy!
Notes
- Pickled cranberries can be made up to one week in advance and stored in the refrigerator to deepen the flavors.
- Watch the sage leaves closely while frying, as they crisp rapidly and can burn in seconds.
- The crostini slices should be thin for optimal crunchiness and balance of toppings.
- Adjust honey in whipped goat cheese to taste depending on your preference for sweetness.
- For a vegetarian option, this recipe is naturally suitable as is.
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 10 mg
