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
Scale
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.
