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
Scale
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.
