Butternut Squash Crostini with Herbed Goat Cheese

Updated: Nov 8


I love this time of year when especially all of the yummy food that comes along with the season. I think a repertoire of make ahead appetizers that tickle my tastebuds are perfect. Butternut Squash Crostini with Herbed Goat Cheese is perfect for celebrating. Little cubes of roasted squash are the perfect topping for goat cheese with herbs and a sprinkling of pomegranate seeds and pistachios. All of the components of this delicious treat can be prepared up to a day in advance and assembled whenever you're ready. Each bite of the crisp crostini, tangy goat cheese, sweet squash, and toppings is like a little party. We love these and I think you will too!


Ingredients for Butternut Squash Crostini with Herbed Goat Cheese:


Squash:

2 pounds butternut squash, peeled,seeded, and cut into 1/4" pieces

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon chopped fresh thyme


Crostini:

1 baguette, sliced into 1/4 inch pieces on the diagonal

olive oil

kosher salt

black pepper

Herb Goat Cheese Spread:

One 8 ounce log of goat cheese, room temperature

1 teaspoon of grated lemon peel from 2 lemons

2 small cloves of garlic, put through garlic press

1 teaspoon of fresh thyme, chopped a couple of times

1/8 teaspoon coarse pepper

1/8 teaspoon Kosher salt


4 ounces pomegranate seeds

1/2 cup pistachios, chopped

Time-Saving Tip: Prepare the crostini a day in advance and store it in an airtight container. Roast the squash up to a day before, refrigerate and bring to room temperature before serving. Prepare the Herb Goat Cheese Spread a few hours before using it.


Let's see what we need.

We're ready to cook.


Lightly brush both sides of the bread with oil; season with salt and pepper. Roast in a preheated 425-degree oven for 25 minutes until golden, turning halfway through cooking. Cool before proceeding.


Combine the squash, oil, and seasonings.


Transfer the squash to a parchment-lined sheet pan. Roast the squash in a 425-degree oven for 15 minutes and then turn the cubes over. When the squash is tender but not soft, it is ready. Bring to room temperature.


Combine the goat cheese and the rest of the ingredients for the spread.





Now we're ready to build this delicious snack. Spread each crostini with some of the spread, top with squash, and sprinkle with pistachios and pomegranate seeds.






They're ready! Butternut Squash Crostini with Herbed Goat Cheese is incredibly delicious and so festive. I love how most of this snack can be prepared in advance, which gives me more time with my family.

Enjoy!



Butternut Squash Crostini with Herbed Goat Cheese:


Squash:

  • 2 pounds butternut squash, peeled,seeded, and cut into 1/4" pieces

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon chopped fresh thyme


Crostini:

  • 1 baguette, sliced into 1/4 inch pieces on the diagonal

  • olive oil

  • kosher salt

  • black pepper

Herb Goat Cheese Spread:

  • One 8 ounce log of goat cheese, room temperature

  • 1 teaspoon of grated lemon peel from 2 lemons

  • 2 small cloves of garlic, put through garlic press

  • 1 teaspoon of fresh thyme, chopped a couple of times

  • 1/8 teaspoon coarse pepper

  • 1/8 teaspoon Kosher salt

4 ounces pomegranate seeds

1/2 cup pistachios, chopped

  • Lightly brush both sides of the bread with oil; season with salt and pepper. Roast in a preheated 425-degree oven for 25 minutes until golden, turning halfway through cooking. Cool before proceeding.

  • Combine the squash, oil, and seasonings.

  • Transfer the squash to a parchment-lined sheet pan. Roast the squash in a 425-degree oven for 15 minutes and then turn the cubes over. When the squash is tender but not soft, it is ready. Bring to room temperature.

  • Combine the goat cheese and the rest of the ingredients for the spread.

  • Now we're ready to build this delicious snack. Spread each crostini with some of the spread, top with squash, and sprinkle with pistachios and pomegranate seeds.

  • Time-Saving Tip: Prepare the crostini a day in advance and store it in an airtight container. Roast the squash up to a day before, refrigerate and bring to room temperature before serving. Prepare the Herb Goat Cheese Spread a few hours before using it.

2018 Cranberry Walk