Why You’ll Love This Recipe
Butternut squash, cranberries, and goat cheese come together in a wonderfully balanced bite. The soft, creamy goat cheese pairs perfectly with the tender roasted squash, and the pop of sweetness from the cranberries adds depth and contrast. This dish is visually stunning, full of flavor, and simple to prepare, making it an ideal appetizer for holiday dinners, parties, or any occasion where you want to impress your guests. It’s also vegetarian-friendly and can easily be made gluten-free by swapping the sourdough baguette for a gluten-free option.
Ingredients
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
- 3 ounces goat cheese, softened
For the topping:
- 1 1/2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cups butternut squash, 3/4 inch cubes, peeled and diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons thyme, minced
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Start by chopping the butternut squash. Preheat the oven to 375°F. Set out the goat cheese to soften. Slice the baguette thinly (about 1/4 inch thick). If your baguette is a little stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften it.
- Use a pastry brush to coat each side of the sliced baguette pieces with 2 1/2 tablespoons of olive oil. Sprinkle with salt and pepper.
- Place the baguette slices in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3-4 minutes. The crostini will not necessarily brown but will crisp up. Remove from the oven and set aside.
- For the topping: In a large, heavy-bottomed skillet, pour 1 1/2 tablespoons of olive oil over medium-high heat. Add the minced shallots and sauté for 2 minutes, stirring frequently.
- Add the diced butternut squash to the skillet and continue sautéing for 4 minutes. Reduce the heat to medium, add the minced garlic and 2 tablespoons of thyme, and stir together.
- Cook the mixture for another 5 minutes, then add the chopped cranberries. Season to taste with salt and pepper. Continue cooking for another 4-10 minutes or until the squash is fork-tender (longer if the squash cubes are larger).
- To assemble, spread a layer of softened goat cheese onto each crostini and top with a spoonful or two of the squash mixture. Gently press the mixture into the goat cheese to ensure it sticks. Sprinkle with the remaining thyme and serve.
Servings and Timing
- Servings: 8 servings
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Gluten-Free: Use gluten-free baguette slices or your favorite gluten-free bread for a gluten-free version of this recipe.
- Vegan: Swap the goat cheese for a dairy-free cheese or cashew cream to make the recipe vegan-friendly.
- Spicy: Add a pinch of red pepper flakes to the squash mixture for a little extra heat.
- Nuts: Top with some chopped toasted pecans or walnuts for an added crunch and richness.
Storage/Reheating
- Storage: Leftover crostini can be stored in an airtight container in the refrigerator for up to 2 days. However, the crostini may lose their crispness. The topping can be stored separately in an airtight container and will last for about 3 days.
- Reheating: To reheat the crostini, place them on a baking sheet in a preheated oven at 350°F for 5-7 minutes until warmed through. The topping can be reheated on the stove over low heat until warmed.
FAQs
How do I know when the butternut squash is cooked properly?
The squash should be fork-tender and slightly caramelized. If it’s not soft yet, continue cooking for a few more minutes.
Can I use frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain it before cooking to avoid excess moisture.
Can I prepare the crostini ahead of time?
Yes, you can make the crostini ahead of time. Store the assembled crostini without the topping and add the squash mixture just before serving for the best texture.
Can I use a different type of cheese?
Yes! While goat cheese provides a creamy tangy flavor, you can substitute it with ricotta, cream cheese, or a sharp cheddar for a different taste.
How can I make this recipe ahead of time?
You can prepare the topping and store it in the refrigerator for up to 3 days. The crostini can be made ahead and stored in an airtight container. Just assemble before serving.
Can I make this recipe without thyme?
Yes, thyme adds a lovely herby flavor, but you can substitute it with rosemary, sage, or another herb of your choice.
How do I slice the baguette evenly?
Use a serrated bread knife to slice the baguette into even pieces about 1/4 inch thick. If you want uniform slices, you can measure and mark the baguette at 1/4 inch intervals before cutting.
What other toppings would go well with goat cheese?
You could top the goat cheese with roasted red peppers, caramelized onions, figs, or honey for additional flavor combinations.
Can I serve these crostini cold?
These crostini are best served warm, but you can serve them at room temperature if necessary.
How can I make the crostini crunchier?
For a crispier texture, you can bake the crostini for a few extra minutes until they are golden brown and crispy.
Conclusion
These Butternut Squash, Cranberry, and Goat Cheese Crostini are a festive and flavorful appetizer that will elevate any gathering. With a balance of savory, sweet, and tangy flavors, they’re sure to be a crowd-pleaser. Whether for a holiday celebration or a simple get-together, these crostini are both easy to make and beautiful to serve.
Print
Butternut Squash, Cranberry, and Goat Cheese Crostini
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A festive and flavorful appetizer combining goat cheese, roasted butternut squash, and cranberries on crispy crostini.
Ingredients
2 1/2 tablespoons extra virgin olive oil
1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
3 ounces goat cheese, softened
1 1/2 tablespoons extra virgin olive oil
1 shallot, minced
1 1/2 cups butternut squash, 3/4 inch cubes, peeled and diced
2 cloves garlic, minced
1/2 cup dried cranberries, roughly chopped
2 1/2 tablespoons thyme, minced
Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Set out the goat cheese to soften. Slice the baguette thinly (about 1/4 inch thick). If your baguette is a little stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften it.
- Use a pastry brush to coat each side of the sliced baguette pieces with 2 1/2 tablespoons of olive oil. Sprinkle with salt and pepper.
- Place the baguette slices in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3-4 minutes. The crostini will not necessarily brown but will crisp up. Remove from the oven and set aside.
- For the topping: In a large, heavy-bottomed skillet, pour 1 1/2 tablespoons of olive oil over medium-high heat. Add the minced shallots and sauté for 2 minutes, stirring frequently.
- Add the diced butternut squash to the skillet and continue sautéing for 4 minutes. Reduce the heat to medium, add the minced garlic and 2 tablespoons of thyme, and stir together.
- Cook the mixture for another 5 minutes, then add the chopped cranberries. Season to taste with salt and pepper. Continue cooking for another 4-10 minutes or until the squash is fork-tender (longer if the squash cubes are larger).
- To assemble, spread a layer of softened goat cheese onto each crostini and top with a spoonful or two of the squash mixture. Gently press the mixture into the goat cheese to ensure it sticks. Sprinkle with the remaining thyme and serve.
Notes
Leftover crostini can be stored in an airtight container in the refrigerator for up to 2 days.
The topping can be stored separately in an airtight container for about 3 days.
For a gluten-free option, substitute the sourdough baguette with a gluten-free alternative.
If you prefer a spicier kick, add red pepper flakes to the squash mixture.
For a nutty addition, top with chopped toasted pecans or walnuts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
