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