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If you are searching for a vibrant and unforgettable appetizer to wow your guests or simply treat yourself, this Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is a delicious treasure waiting to be discovered. The perfect balance of sweet roasted butternut squash, tangy cranberries, and creamy goat cheese atop crisp, toasted baguette slices creates a harmonious bite bursting with flavor and delightful textures. This dish not only invites warmth and comfort but also brings a festive splash of color to your table, making it ideal for any season.
Ingredients You’ll Need
This recipe shines because of its simple, straightforward ingredients, each playing an essential role in building layers of taste, texture, and visual appeal. From the rich creaminess of the goat cheese to the sweet tartness of cranberries and the herbaceous brightness of thyme, every element is thoughtfully chosen.
- Extra virgin olive oil: Adds a smooth, fruity richness essential for roasting and crisping crostini.
- Sourdough baguette: Thinly sliced to provide the perfect crunchy base that holds all toppings without overwhelming them.
- Goat cheese: Softened for easy spreading, its tangy creaminess balances the sweetness of the squash and cranberries.
- Shallot: Offers a mild onion flavor that deepens the savory aspects of the topping.
- Butternut squash: Peeled and diced into cubes, it turns tender and sweet with sautéing, forming the core flavor.
- Garlic: Mincing it fresh adds warmth and complexity to the mix.
- Dried cranberries: Roughly chopped, these provide an inviting burst of tartness and chewiness.
- Thyme: Minced fresh thyme elevates the entire recipe with fragrant herbal notes.
- Salt and pepper: Essential for seasoning and bringing all the flavors together beautifully.
How to Make Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Step 1: Prepare and Toast the Baguette
Preheat your oven to 375°F and set out the goat cheese so it can soften, making it perfect for spreading later. Slice your sourdough baguette thinly into 1/4-inch pieces. If the bread feels a little dry or stale, soften it quickly by wrapping it in a damp tea towel and microwaving it for 5 to 15 seconds — this little trick ensures your crostini stays tender inside while crisping nicely outside.
Step 2: Oil and Crisp Your Crostini
Brush both sides of each baguette slice generously with 2 1/2 tablespoons of extra virgin olive oil, then season with a pinch of salt and pepper. Place the slices on a baking sheet and into the oven for 5 minutes. Flip the slices and bake for an additional 3 to 4 minutes. They won’t brown deeply but will transform into perfectly crisp, golden discs that make an ideal crunchy canvas for your toppings.
Step 3: Cook the Squash and Aromatics
In a heavy-bottomed skillet, warm 1 1/2 tablespoons of olive oil over medium-high heat. Add the minced shallot and sauté for about 2 minutes until fragrant but not browned. Introduce the diced butternut squash and continue sautéing for another 4 minutes, stirring often to get a lovely golden sear. Lower the heat to medium, then add the minced garlic and 2 tablespoons of minced thyme, stirring constantly to infuse the flavors evenly.
Step 4: Finish the Topping with Cranberries and Seasoning
Let the mixture cook for 5 more minutes until the squash is tender but still holds its shape. Stir in the roughly chopped dried cranberries and season with salt and pepper to your liking. Continue cooking between 4 to 10 minutes; the squash should be perfectly fork-tender and the flavors melded beautifully, with the cranberries softening just enough to add a pleasant chew and sweetness.
Step 5: Assemble Your Crostini
Spread a generous layer of softened goat cheese onto each crostini. Top with a spoonful or two of the warm butternut squash and cranberry mixture, gently pressing it into the goat cheese so everything stays together when you pick it up. Finish your creation with a sprinkle of the remaining fresh thyme for an aromatic, stunning presentation.
How to Serve Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Garnishes
A simple sprinkle of fresh thyme or microgreens instantly brightens your crostini, adding a touch of freshness that complements the richness of the goat cheese and the earthiness of the squash. For a festive touch, consider a light drizzle of honey or a few toasted pecan pieces to add texture and a hint of sweetness.
Side Dishes
This crostini pairs beautifully with crisp green salads, such as arugula or spinach tossed lightly in lemon vinaigrette. It also shines as a companion to roasted meats or a warm bowl of butternut squash soup if you want to put together an elegant autumn-inspired spread. The layers of flavor in the crostini mean it stands out as both a fantastic appetizer and a complementary side.
Creative Ways to Present
Serve these crostini on a rustic wooden board lined with parchment paper for a charming farmhouse vibe or arrange them on a sleek, modern platter to impress guests at a chic gathering. You can also create mini bites by slicing the baguette thinner and topping with less spread for cocktail parties. Alternatively, individual small plates with a garnish of fresh thyme and a drizzle of balsamic glaze make the crostini look elegant and upscale.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the topping and crostini separate for best texture preservation. Store the squash, cranberry, and goat cheese mixture in an airtight container in the refrigerator for up to 3 days. Keep your toasted baguette slices in a paper bag or covered loosely with foil to prevent them from going soggy.
Freezing
This recipe doesn’t freeze well once assembled because the crostini base will lose its crispness. However, you can freeze the cooked butternut squash and cranberry mixture separately in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before use and refresh the crostini by toasting them just before assembling.
Reheating
When ready to enjoy leftovers, reheat the crostini in a low oven (around 300°F) for 5 to 7 minutes to restore their crispness. Warm the squash and cranberry topping gently on the stove. Then assemble just before serving to keep every bite fresh and tasty.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much tarter and will release more moisture, which can affect the texture of the topping. Dried cranberries offer a chewy sweetness that’s perfect here. If you want to use fresh, consider lightly sautéing them with a bit of sugar to balance their tartness.
What can I substitute for goat cheese if I don’t have it?
Soft cream cheese or ricotta can be good substitutes, though they have a milder flavor. For a tangier option, feta cheese works well too, but keep in mind it crumbles more than spreads.
Is it possible to make this dish vegan?
Yes! Replace the goat cheese with a plant-based cheese spread or a creamy cashew cheese. Also, check that your bread is vegan, then the rest of the ingredients (squash, cranberries, herbs) are naturally plant-based.
Can I prepare the squash mixture ahead of time?
Absolutely. Making the butternut squash and cranberry topping ahead saves time and lets flavors meld even more. Just reheat gently before assembling with toasted crostini and fresh goat cheese.
What bread works best for crostini?
A sturdy, flavorful bread like sourdough baguette is ideal because it crisps well and holds the toppings without becoming soggy too quickly. You can also experiment with rustic ciabatta or French baguette for similar results.
Final Thoughts
There is something truly special about the Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe that brings warmth and a burst of flavor to your palate with each bite. It’s a perfect dish to share with friends and family or to enjoy when you’re craving a little culinary magic. Give this recipe a try soon — you might just find your new favorite way to celebrate cozy gatherings and seasonal produce!
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Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Butternut Squash, Cranberry, and Goat Cheese Crostini combine the creamy tang of goat cheese with a warm, sweet-savory topping of sautéed butternut squash, tart dried cranberries, and fragrant thyme on crispy toasted baguette slices. Perfect as an elegant appetizer or a flavorful snack, these crostini balance fresh and comforting fall flavors with a satisfying crunch.
Ingredients
Crostini
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
- Salt and pepper to taste
Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cups butternut squash, peeled, diced into 3/4 inch cubes
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons thyme, minced (divided: 2 tablespoons for cooking, 1/2 tablespoon for garnish)
- Salt and pepper to taste
Instructions
- Preheat and prepare the baguette: Preheat your oven to 375°F. Set out the goat cheese to soften. Slice the sourdough baguette into thin 1/4-inch pieces. If the baguette is stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften.
- Brush and season crostini: Using a pastry brush, coat each side of the sliced baguette pieces with 2 1/2 tablespoons of olive oil. Sprinkle them with salt and pepper evenly.
- Bake the crostini: Arrange the baguette 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 until they are crisp. The crostini may not brown but will become nicely crisp. Remove from oven and set aside.
- Sauté shallots: Heat 1 1/2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat. Add the minced shallots and sauté for about 2 minutes, stirring frequently until they soften.
- Cook the butternut squash: Add the diced butternut squash to the skillet and continue sautéing for 4 minutes over medium-high heat. Then reduce the heat to medium, add minced garlic and 2 tablespoons of thyme, and stir to combine.
- Simmer topping mixture: Continue cooking the mixture on medium heat for another 5 minutes, stirring occasionally. Add the chopped dried cranberries next. Season with salt and pepper to taste. Cook an additional 4 to 10 minutes, until the squash is tender when pierced with a fork. The longer cook time depends on the size of squash cubes.
- Assemble crostini: Spread a layer of the softened goat cheese on each crostini slice. Top with a spoonful or two of the warm butternut squash and cranberry mixture, gently pressing it into the goat cheese to help it stick.
- Garnish and serve: Sprinkle the remaining thyme over the assembled crostini for a fresh herbal note and serve immediately while warm.
Notes
- Use fresh thyme for the best flavor; dried thyme can be substituted at 1/3 the quantity.
- For extra crunch, bake the crostini a little longer but watch carefully to avoid burning.
- Softening the goat cheese beforehand makes spreading easier and enhances the taste.
- The squash can be prepared a day ahead and reheated gently to save time.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
