If you’re looking for a show-stopping appetizer that’s bursting with flavor and color, the Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is your new best friend. This delightful dish combines the sweet earthiness of roasted butternut squash, the tart pop of dried cranberries, and the creamy tang of goat cheese all atop perfectly toasted sourdough slices. Whether you’re hosting a festive gathering or simply craving a delicious snack, this crostini recipe brings warmth, texture, and a touch of elegance to your table with every bite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a crucial role in balancing flavors, adding texture, and painting a beautiful palette for this irresistible appetizer.
- 2 & 1/2 tablespoons extra virgin olive oil: Used twice, this oil adds richness and helps crisp the crostini and sauté the veggies.
- 1 12-inch sourdough baguette (thinly sliced, 1/4” pieces): Its chewy texture and tangy flavor create the perfect base for the toppings.
- 3 ounces goat cheese (softened): Creamy with a slight tang, this cheese melts beautifully and adds lusciousness.
- 1 & 1/2 tablespoons extra virgin olive oil: For sautéing the shallots, squash, and garlic, enhancing the dish’s depth.
- 1 shallot (minced): Brings mild onion flavor and subtle sweetness to the sauté.
- 1 & 1/2 cups butternut squash (3/4 inch cubes, peeled and diced): Roasted to tender perfection, it’s the star of this crostini recipe with its warm sweetness.
- 2 cloves garlic (minced): Adds a fragrant punch that complements the squash and goat cheese.
- 1/2 cup dried cranberries (roughly chopped): Offering bursts of tartness that brighten each bite.
- 2 & 1/2 tablespoons thyme (minced): This fresh herb ties the flavors together and adds an earthy fragrance.
- Salt and pepper to taste: Essential seasonings that bring all the elements into perfect harmony.
How to Make Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Step 1: Prepare the Butternut Squash
Start by peeling and chopping your butternut squash into 3/4-inch cubes. This size is perfect for even cooking and creating a tender yet textured bite. If you’re new to handling butternut squash, take your time and use a sharp knife to make clean cuts—trust me, the effort totally pays off!
Step 2: Soften the Goat Cheese and Slice the Baguette
Preheat your oven to 375°F. While it warms up, set out your goat cheese to soften—it spreads much easier and tastes incredible that way. Then, slice your sourdough baguette into thin 1/4-inch pieces. Here’s a little pro tip: if your baguette is a bit stale, wrap it in a damp tea towel and microwave for up to 15 seconds to soften it without losing that crunch.
Step 3: Oil and Season the Baguette Slices
Grab a pastry brush and generously coat both sides of each baguette slice with the 2 1/2 tablespoons of olive oil. This step ensures the crostini get that irresistible golden crunch when baked. Don’t forget a sprinkle of salt and pepper to season perfectly.
Step 4: Toast the Crostini
Place the oiled baguette slices on a baking sheet and toast in the oven for 5 minutes. Then, flip each piece and bake for an additional 3 to 4 minutes. It’s okay if they aren’t deeply browned; you’re aiming for crisp, sturdy slices that hold all your tasty toppings.
Step 5: Sauté the Shallots
In a large skillet over medium-high heat, add 1 1/2 tablespoons olive oil. Toss in the minced shallots and sauté for about 2 minutes, stirring frequently, until they become fragrant and translucent. This gentle cooking brings out their natural sweetness and builds a flavorful base.
Step 6: Cook the Butternut Squash and Garlic
To the shallots, add your diced butternut squash. Sauté for 4 minutes so the squash begins to soften and caramelize just a little. Next, reduce the heat to medium, add minced garlic and 2 tablespoons of thyme, stirring everything together to meld those beautiful aromas.
Step 7: Sprinkle in the Cranberries and Season
Continue cooking the mixture for 5 minutes to let the flavors deepen, then stir in the chopped dried cranberries. Season with salt and pepper to taste. The cranberries add a pleasing tartness that highlights the natural sweetness of the squash.
Step 8: Finish Cooking Until the Squash is Tender
Simmer the topping mixture for another 4 to 10 minutes until the squash is fork-tender. The exact time depends on how large your cubes are, but you’ll know it’s ready when you can easily pierce the squash but it still holds shape perfectly.
Step 9: Assemble Your Crostini
Spread a generous amount of softened goat cheese on each toasted baguette slice. Then, spoon the butternut squash and cranberry topping on top, gently pressing it in to help it stick. Finally, sprinkle with the remaining minced thyme for an extra herbaceous kick that makes this Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe utterly irresistible.
How to Serve Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Garnishes
Garnishing your crostini can elevate this appetizer even further. Consider adding a light drizzle of honey for sweetness or a few microgreens for freshness. A sprinkle of chili flakes can add a subtle heat if you enjoy a bit of spice, making these crostini a real crowd-pleaser.
Side Dishes
These crostini pair beautifully with crisp salads featuring autumn ingredients like arugula, toasted nuts, and apples. A warm bowl of butternut squash soup alongside complements the flavors perfectly without overpowering the dish.
Creative Ways to Present
For a party, arrange the crostini on a rustic wooden board and decorate with sprigs of fresh thyme or rosemary. You could also serve them on individual mini plates with a small dollop of additional goat cheese and a tiny skewer of cranberry for an elegant touch everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the crostini components separately—keep the toasted baguette slices in an airtight container at room temperature and the squash mixture in the fridge. This keeps everything fresh and crisp for when you want to enjoy them later.
Freezing
The squash and cranberry topping freezes beautifully. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator.
Reheating
Gently reheat the topping in a skillet over low heat to preserve its texture and flavor. Toast fresh baguette slices in the oven, then assemble your crostini just before serving to maintain that perfect crunch and creamy contrast of the goat cheese.
FAQs
Can I use a different type of cheese instead of goat cheese?
Absolutely! Cream cheese or ricotta can work if you prefer a milder flavor, but goat cheese adds a unique tang that really elevates the dish.
Is it possible to make this recipe vegan?
You can make it vegan by swapping goat cheese for a dairy-free spread and using maple syrup instead of honey for any drizzles. The rest of the ingredients are naturally vegan-friendly.
How long do the crostini stay crispy after assembling?
It’s best to serve crostini immediately after assembling because the toppings can soften the bread quickly. If you need to prepare in advance, keep components separate and assemble just before serving.
Can I use fresh cranberries instead of dried?
Fresh cranberries are quite tart and contain more moisture, which might affect the texture. If using fresh, consider cooking them down more or mixing with a bit of sugar to balance the tartness.
What type of baguette is best for this recipe?
A crusty sourdough baguette is ideal for its tangy flavor and sturdy texture, which holds up well to toppings and prevents sogginess.
Final Thoughts
This Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is one of those dishes that truly impresses with minimal fuss. Every bite delivers a cozy harmony of sweet, tart, creamy, and crunchy elements, perfect for fall get-togethers or any time you want to treat yourself. I can’t wait for you to try it and share the joy it brings—trust me, these crostini will quickly become a favorite in your collection!
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
This Butternut Squash, Cranberry, and Goat Cheese Crostini recipe combines the sweetness of roasted butternut squash and dried cranberries with creamy goat cheese on crisp sourdough slices. Perfect as an elegant appetizer or a flavorful snack, these crostini are baked to a golden crisp and topped with a savory-sweet sautéed squash mixture infused with thyme and shallots.
Ingredients
For the Crostini Base
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced into 1/4-inch pieces
- Salt and pepper to taste
For the Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cups butternut squash, peeled and diced into 3/4 inch cubes
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons fresh thyme, minced (divided)
- Salt and pepper to taste
Instructions
- Prepare the squash: Start by peeling and chopping the butternut squash into 3/4 inch cubes to ensure even cooking.
- Preheat and soften: Preheat your oven to 375°F (190°C). Set out the goat cheese to soften at room temperature. Slice the sourdough baguette thinly into 1/4-inch pieces. If the baguette is stale, wrap it in a damp tea towel and microwave for 5–15 seconds to refresh.
- Brush and season baguette slices: Using a pastry brush, coat both sides of each baguette slice with 2 1/2 tablespoons olive oil. Sprinkle lightly with salt and pepper to season.
- Bake the crostini: Place the slices on a baking sheet and bake in the preheated oven for 5 minutes. Flip each slice over and bake an additional 3 to 4 minutes. They don’t need to brown deeply; just crisp up nicely. Remove from oven and set aside.
- Sauté shallots: In a large, heavy-bottom skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add minced shallots and sauté for about 2 minutes, stirring frequently until fragrant and softened.
- Cook the squash: Add diced butternut squash to the skillet and sauté for 4 minutes, stirring occasionally to prevent sticking.
- Add garlic and thyme: Reduce heat to medium. Stir in minced garlic and 2 tablespoons of thyme, combining well with the squash.
- Simmer with cranberries: Cook the mixture for 5 minutes, then add the roughly chopped dried cranberries. Season with salt and pepper to taste.
- Finish cooking the squash: Continue to cook for 4 to 10 minutes, stirring occasionally, until the squash is tender enough to be pierced easily with a fork. Larger squash cubes will require longer cooking time.
- Assemble the crostini: Spread a generous layer of softened goat cheese on each crostini. Top with a spoonful or two of the warm squash and cranberry mixture, pressing gently so it adheres. Sprinkle with the remaining 1/2 tablespoon of minced thyme and serve immediately.
Notes
- For best flavor, use fresh thyme and high-quality extra virgin olive oil.
- To soften sourdough bread quickly, microwaving wrapped in a damp towel is effective.
- You can prepare the squash topping in advance and reheat gently before assembly.
- For a nuttier flavor, sprinkle toasted pine nuts or walnuts on top before serving.
- This recipe works well as an appetizer or a light snack with a refreshing white wine pairing.
