Description
Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries is an exquisite appetizer, blending sweet roasted squash, creamy goat cheese, and tangy pickled cranberries atop crispy toasted baguette slices.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups cubed)
- 1 French baguette (sliced into ½-inch pieces)
- 4 oz soft goat cheese
- 1 cup fresh cranberries
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the butternut squash, toss with olive oil, salt, pepper, and a sprinkle of cinnamon. Spread on the baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- In a small saucepan, combine cranberries, vinegar, sugar, water, and thyme over medium heat. Simmer until cranberries pop (8-10 minutes), then cool.
- Slice the baguette and brush both sides with olive oil. Toast for 5-7 minutes until golden brown.
- Spread whipped goat cheese on crostini and top with roasted squash and pickled cranberries. Drizzle with honey before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crostini (28g)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg