If you are looking for a delightful appetizer that combines festive colors, vibrant flavors, and a perfect balance of textures, this Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is the answer. Sweet roasted butternut squash, tart dried cranberries, and creamy goat cheese come together on crunchy, olive oil-brushed sourdough slices, creating a dish that is elegant yet approachable. Whether you’re entertaining guests or treating yourself to a cozy snack, these crostini bring warmth and a burst of seasonal goodness with every bite.
Ingredients You’ll Need
This recipe uses a handful of simple, fresh ingredients that each play a key role in creating a complex and satisfying flavor profile. From the earthy sweetness of butternut squash to the tangy creaminess of goat cheese, every component is thoughtfully chosen to complement one another beautifully.
- Extra virgin olive oil: Used twice for both toasting the bread and sautéing the topping, it adds richness and helps develop beautiful textures.
- Sourdough baguette: Thinly sliced for crisp crostini, it provides a crunchy base with a tangy depth.
- Goat cheese: Softened for easy spreading, it adds creamy tanginess and balances sweetness.
- Shallot: Minced and sautéed for mild onion sweetness that enhances the squash mixture.
- Butternut squash: Peeled, diced, and sautéed to tender perfection, bringing natural sweetness and a vibrant orange hue.
- Garlic: Adds aromatic warmth and depth.
- Dried cranberries: Roughly chopped to contribute bursts of tart flavor and chewy texture.
- Fresh thyme: Minced and sprinkled in two stages for fresh herbal notes that brighten the dish.
- Salt and pepper: To taste, balancing and enhancing all the flavors.
How to Make Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Step 1: Prepare the Crostini Base
Start by preheating your oven to 375 degrees Fahrenheit. While it heats, slice the sourdough baguette into thin, quarter-inch pieces. If your baguette feels a little dry, quickly revive it by wrapping in a damp towel and microwaving just until pliable. A soft slice to start means a perfectly crisp crostini after baking. Using a pastry brush, coat both sides of each slice with olive oil and lightly season with salt and pepper, setting the stage for that crunchy, flavorful base.
Step 2: Toast the Bread
Place the olive oil-coated baguette slices on a baking sheet and toast them in the oven for 5 minutes. Flip each slice over and continue baking for another 3 to 4 minutes. You’re aiming for a crisp crunch, not necessarily color, so don’t worry if they stay pale. Once done, remove and let them cool slightly — these shall be the perfect crunchy vessels for our luscious topping.
Step 3: Sauté the Aromatics and Butternut Squash
In a large skillet over medium-high heat, warm olive oil and toss in the minced shallots. Sauté, stirring often, until fragrant and translucent, about 2 minutes. Then add the diced butternut squash, stirring to coat the cubes as they begin to soften and pick up some color. This step unlocks the natural sweetness and caramelized aroma you can’t wait to taste.
Step 4: Add Garlic, Thyme, and Cranberries
Reduce the heat to medium, add minced garlic and two tablespoons of thawed, minced fresh thyme, stirring together for extra fragrant depth. Let this cook for 5 more minutes, stirring often, before folding in the chopped dried cranberries. Season the mixture with salt and pepper to your liking and continue cooking for 4 to 10 minutes until the butternut squash is tender when pierced with a fork. The cranberries will provide pleasant tart bursts amid the soft sweetness of the squash.
Step 5: Assemble the Crostini
Spread a generous layer of softened goat cheese onto each toasted baguette slice. Top each with a spoonful of the warm butternut squash, cranberry, and thyme mixture. Gently press the topping into the goat cheese so it adheres beautifully without sliding off. Finish with a sprinkle of remaining fresh thyme for an added herbal note and a lovely visual touch. Serve immediately for the best texture and taste experience.
How to Serve Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Garnishes
Enhance your crostini with simple garnishes like a fresh thyme sprig or a drizzle of honey for an extra hint of sweetness. Toasted pumpkin seeds can add a delightful crunch and nutty flavor contrast. These small additions not only elevate presentation but also add layers of texture and aroma that complement the main ingredients beautifully.
Side Dishes
This crostini pairs wonderfully with light salads, such as arugula dressed with lemon vinaigrette or a mixed green salad with a tangy balsamic glaze. For a heartier option, serve alongside a warm butternut squash soup or roasted vegetable medley for a cozy meal full of seasonal flavor harmony.
Creative Ways to Present
Get creative by serving the topping buffet-style alongside toasted crostini on a board, allowing guests to make their own. Alternatively, arrange crostini on a platter with small bowls of extra goat cheese and herbs for a casual yet elegant touch. You can even stuff some crostini into endive leaves for bite-sized, handheld hors d’oeuvres perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the crostini toppings in an airtight container in the refrigerator for up to 3 days. Keep the toasted baguette slices separate in a paper bag or loosely covered to prevent sogginess. This allows you to enjoy the crostini fresh and crispy when you’re ready to eat again.
Freezing
While the toasted baguette slices can be frozen in a sealed bag for up to a month, the squash and cranberry topping is best kept fresh in the fridge. Freezing the topping can alter its texture upon thawing, so for best results, make the topping fresh when possible.
Reheating
Gently reheat the butternut squash and cranberry mixture in a skillet over low heat, stirring frequently to prevent sticking or drying out. Avoid the microwave to maintain the topping’s texture. Rewarm the crostini separately in the oven for a few minutes until crisp before assembling for the best experience.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While sourdough baguette gives great flavor and texture, you can use a baguette, French bread, or even a sturdy whole grain bread. Just slice thinly and toast well for that necessary crunch to hold the toppings.
Is it possible to make this recipe vegan-friendly?
Yes, you can swap the goat cheese for a vegan cheese spread or a homemade cashew cream. The butternut squash and cranberry topping is naturally vegan, making this recipe adaptable to different dietary needs.
How far in advance can I prepare the topping?
The squash and cranberry mixture can be made up to two days ahead and stored in the refrigerator. Just give it a gentle reheat before assembly to bring back its warmth and melded flavors.
What other herbs can I use instead of thyme?
Rosemary or sage are wonderful alternatives that pair beautifully with butternut squash. Use them sparingly to avoid overpowering the delicate balance of flavors.
Can I add nuts to this recipe?
Yes! Toasted walnuts or pecans can add an extra layer of crunch and richness. Sprinkle them on top after assembling the crostini for maximum texture contrast.
Final Thoughts
This Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is one of those dishes that feels like a warm hug on a plate — bursting with festive colors, delightful flavors, and irresistible textures. It’s simple enough for a weekday snack but impressive enough for any special gathering. I wholeheartedly encourage you to try it and savor this seasonal magic in every bite.
Print
Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Butternut Squash, Cranberry, and Goat Cheese Crostini are a delightful appetizer combining crisp sourdough crostini with a savory-sweet topping of sautéed butternut squash, tangy cranberries, and creamy goat cheese. Perfect for fall gatherings or elegant parties, this recipe features a flavorful balance of textures and fresh herbs, elevated by the warmth of thyme and garlic.
Ingredients
Crostini
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
- Salt and pepper to taste
Topping
- 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 and prepare crostini: Preheat the oven to 375°F. Set out the goat cheese to soften. Slice the baguette into thin 1/4 inch pieces. If the baguette is a bit stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften.
- Oil and season bread slices: Brush both sides of the sliced baguette pieces with 2 1/2 tablespoons of olive oil using a pastry brush. Lightly sprinkle with salt and pepper to taste.
- Bake crostini: Arrange the coated baguette slices on a baking sheet and place them in the oven. Bake for 5 minutes, then flip each slice and bake for another 3-4 minutes. The crostini should crisp up without necessarily browning. Remove and set aside.
- Sauté shallots: Heat 1 1/2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the minced shallots and sauté for 2 minutes while stirring frequently until fragrant and softened.
- Cook butternut squash: Add the diced butternut squash cubes to the skillet and continue sautéing for 4 minutes. Then reduce the heat to medium, add the minced garlic and 2 tablespoons of minced thyme, and stir to combine.
- Simmer topping mixture: Cook the mixture for another 5 minutes. Stir in the roughly chopped dried cranberries, season with salt and pepper, and continue cooking for 4 to 10 minutes or until the butternut squash is fork-tender. Longer cooking time may be required if squash cubes are larger.
- Assemble crostini: Spread a layer of softened goat cheese onto each crostini. Top each with a spoonful or two of the warm butternut squash mixture, gently pressing it into the goat cheese so it adheres well. Sprinkle with the remaining minced thyme and serve immediately.
Notes
- Use fresh thyme for best flavor, but dried thyme can be substituted if necessary.
- Make sure the goat cheese is softened for easy spreading; set it out at room temperature ahead of time.
- The crostini can be toasted a day ahead and stored in an airtight container to maintain crispness.
- For a vegan option, substitute goat cheese with a plant-based spread.
- If butternut squash cubes vary in size, adjust cooking times accordingly to ensure tenderness.
