Butternut Squash Crostini with Whipped Goat Cheese
This seasonal and savory appetizer is perfect for get-togethers or snacking at home!
Embracing a Shift in Seasons
After what is widely considered one of the hottest (not to mention driest) summers on record in Minnesota, we’re fully embracing the changing of seasons. Autumn isn’t just about introducing sweaters and layers back into your wardrobe, putting an extra blanket on the bed, or pumpkin-flavored coffee!
So much of what we love about fall happens in the kitchen — like swapping the grilling gadgets for the oven and getting back into baking!
Whether you’re hosting a small get-together or looking forward to celebrating the end of a long week with happy hour at home, these bite-sized snacks are the perfect fit! They’re roasty-toasty, savory and 100% delicious!
Butternut Squash Crostini with Whipped Goat Cheese
Prep Time: 15 minutes
Total Time: 45 minutes
Makes 12 servings
METHOD
Peel the squash, cut it in half lengthwise; remove and discard seeds. Cut the squash into 1/2-inch cubes.
Heat oven to 350°F. Place sliced bread on ungreased cookie sheets; lightly brush with 1 tablespoon of the oil. Bake 6 to 9 minutes or until crisp. Cool completely.
Meanwhile, in a large bowl, mix squash, onion, and remaining 2 tablespoons oil. Sprinkle with red pepper flakes, salt, and pepper; toss to coat. Spread on ungreased baking sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until browned and tender.
Meanwhile, in a medium bowl, beat goat cheese, cream cheese, and whipping cream with hand mixer on high speed until smooth. Spread goat cheese mixture on top of each baguette slice and top with squash mixture. Garnish with fresh parsley, if desired
INGREDIENTS
1 medium butternut squash (1 lb)
1 loaf (20-inch) baguette French bread, cut into 1/2-inch slices
3 tablespoons coconut oil, melted
1/2 medium onion, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
4 ounces goat cheese
3 ounces cream cheese, softened (from 8-ounce package)
3 tablespoons whipping cream
Chopped fresh parsley
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