Roasted Butternut Squash Crostini with Goat Cheese is one of those fall recipes that instantly wraps you in warmth.
My journey with this dish started during a chilly October in my grandmother’s kitchen. The sweet scent of roasting squash filled the air while golden baguette slices crisped in the oven. Inspired by years of cooking across bistros and bustling markets, I learned how a few humble ingredients could become something beautiful, and that’s exactly what this recipe is. At Fresh Leaf Rezepte, I love sharing these kinds of seasonal dishes that are comforting, delicious, and easy to recreate at home.
These crostini bring together creamy goat cheese, caramelized butternut squash, and a hint of honey on a crisp baguette. Whether you’re planning a Thanksgiving spread, a casual fall dinner, or just need something comforting on a cold afternoon, this appetizer is a crowd-pleaser.
As you make these, don’t miss the Blue Cheese and Pear Crostini or warm up with a bowl of Autumn Squash Soup, both perfect companions to today’s feature.
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Roasted Butternut Squash Crostini with Goat Cheese
- Total Time: 45 minutes
- Yield: 12 crostini
- Diet: Vegetarian
Description
These Roasted Butternut Squash Crostini with Goat Cheese are a cozy, crowd-pleasing fall appetizer. Creamy goat cheese, sweet roasted squash, and a hint of honey on crisp baguette slices – comforting, elegant, and full of autumn flavor.
Ingredients
- 1 medium butternut squash (peeled, seeded, diced)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 French baguette, sliced into ½ inch rounds
- 6 oz goat cheese, softened
- 1 tablespoon honey (optional)
- Fresh thyme or rosemary (for garnish)
- 1 garlic clove (for rubbing on toast)
- Optional: crushed walnuts or pecans for crunch
Instructions
- Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway until golden and soft.
- Slice baguette into ½-inch rounds. Brush with oil and bake on a tray for 8–10 minutes until crisp and lightly golden. Rub with a garlic clove immediately after baking.
- Optional: Mash the roasted squash for a spreadable texture or leave chunky for more bite.
- Spread goat cheese onto each crostini, top with squash, drizzle honey, and finish with herbs and optional nuts.
- Serve warm or at room temperature.
Notes
Roast squash and toast crostini ahead to save time. Assemble close to serving to avoid sogginess. Use creamy goat cheese and don’t skip rubbing garlic for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
Ingredients List
Let’s talk ingredients. They’re simple, seasonal, and full of flavor. Everything below is easy to find and affordable, making this recipe both elegant and accessible.
- 1 medium butternut squash (peeled, seeded, diced)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 French baguette, sliced into ½ inch rounds
- 6 oz goat cheese, softened
- 1 tablespoon honey (optional)
- Fresh thyme or rosemary (for garnish)
- 1 garlic clove (for rubbing on toast)
- Optional: crushed walnuts or pecans for crunch
This combination creates a balance of creamy, sweet, and savory, just what you want in every bite.
Looking for more festive flavors? Try the flaky Cranberry Brie Puff Pastry Bites or this fun Cranberry Cream Cheese Crescent Ring.
Step by Step Instructions
Ready to build flavor from the bottom up? Here’s how to make your roasted butternut squash crostini with goat cheese come out perfectly every time.
1. Roast the squash
Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway until golden and soft.
2. Toast your crostini
Slice baguette into ½-inch rounds. Brush with oil and bake on a tray for 8–10 minutes until crisp and lightly golden. Right out of the oven, rub with a garlic clove for added flavor.
3. Mash or leave the squash
You can mash the roasted squash for a spreadable texture or leave it chunky for more bite.
4. Assemble
Spread goat cheese onto each crostini, top with squash, drizzle honey, and finish with herbs and optional nuts.
5. Serve warm
These are delicious warm but also hold their own at room temperature.
Don’t forget to peek at our Pumpkin Smores Cookies for dessert ideas or the hearty Caramelized Onion and Brie Puff Tarts to round out your table.
Tips for Success
Making these crostini is simple, but a few tips go a long way to get the most flavor and texture.
Choose a ripe squash:
Look for one that feels heavy for its size with matte skin. This ensures sweetness and moisture after roasting.
Don’t skip the garlic rub:
This tiny step brings big flavor. The warm bread releases oils from the garlic without overpowering.
Use a creamy goat cheese:
Let it come to room temp before spreading. A little whip with a spoon makes it even creamier.
For best crunch:
Toast your bread just until golden. You want it crisp but not rock hard so it’s easy to bite into.
Need a fun appetizer twist? Try the Mini Brie Bites with Fig or go savory with Skillet Brie with Chutney.
Variations You’ll Love
What’s great about this dish is how versatile it is. Here are a few spins on the original.
Gluten-Free Version
Use gluten-free baguette or crostini crackers. Toast as directed for the same effect.
Dairy-Free Substitute
Swap the goat cheese for a plant-based soft cheese spread or cashew cheese.
Add a Streusel Topping
Mix crushed nuts, a pinch of cinnamon, and a touch of brown sugar. Sprinkle over the squash before serving for a sweet-salty crunch.
Spicy Kick
Add a drizzle of hot honey or a few red chili flakes for a touch of heat.
Make It a Meal
Layer the toppings on larger toast slices and serve with a green salad, suddenly, it’s lunch.
Looking for more autumn inspiration? Don’t miss our comforting Brown Sugar Pumpkin Loaf or Pumpkin Bread with Cream Cheese, they’re perfect alongside this appetizer.
Storage and Make Ahead Tips
Make ahead:
Roast the squash and toast the crostini up to one day in advance. Keep squash chilled and crostini stored in an airtight container.
Assembly:
Don’t assemble until ready to serve or they’ll get soggy. Assemble up to 30 minutes before and keep at room temp.
Storing leftovers:
Crostini don’t store well once assembled, but extra roasted squash and cheese keep in the fridge for 3–4 days. Use on wraps or salads!
Conclusion
There’s something special about recipes that welcome the season with open arms. Roasted Butternut Squash Crostini with Goat Cheese is exactly that kind of dish, simple, satisfying, and full of fall flavor. Whether you’re entertaining or enjoying a cozy night in, this crostini brings comfort and joy to any table.