If you’re on the hunt for a delicious appetizer that bursts with seasonal flavors and easy elegance, this Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is an absolute winner. The perfect balance of creamy goat cheese, sweet-tart cranberries, and tender roasted butternut squash atop crispy crostini creates a flavor party that feels both cozy and festive. Whether you’re hosting friends or simply treating yourself, these crostini are as stunning on the plate as they are delicious in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients makes this recipe a breeze to pull together and ensures each component plays its part perfectly in texture, flavor, and color.
- Extra virgin olive oil: Provides a rich, fruity base for roasting and sautéing that elevates every element.
- Sourdough baguette: The crisp crostini canvas that adds crunch and rustic charm.
- Goat cheese: Creamy and tangy, it’s the luscious spread that balances sweeter toppings.
- Shallot: Adds a gentle onion sweetness when sautéed for depth.
- Butternut squash: Roasted tender cubes bring sweetness and earthiness, the heart of the dish.
- Garlic: Imparts savory warmth enhancing all the flavors.
- Dried cranberries: Their tart chewiness brightens and contrasts beautifully.
- Fresh thyme: Herbaceous notes that tie everything together with freshness.
- Salt and pepper: Essential seasonings to make each flavor pop.
How to Make Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Step 1: Prepare and Toast the Crostini
Start by preheating your oven to 375°F and letting the goat cheese soften. Thinly slice your sourdough baguette into quarter-inch pieces. If the bread feels a bit stale, a quick wrap in a damp towel and a short zap in the microwave will refresh it wonderfully. Give each slice a brush of olive oil on both sides, then season lightly with salt and pepper. Arrange them on a baking sheet and bake for about 5 minutes before flipping to crisp up the other side. Though they might not brown dramatically, these crostini will become wonderfully crunchy—the perfect base for your toppings.
Step 2: Cook the Butternut Squash Mixture
In a sturdy skillet, heat olive oil over medium-high heat and toss in the minced shallot, allowing it to soften beautifully for a couple of minutes. Next, add your cubed butternut squash and sauté for a short while until it begins to tenderize. Lower the heat and stir in minced garlic and fresh thyme, infusing the mixture with aromatic warmth. Continue cooking gently, then fold in the chopped dried cranberries. A pinch of salt and pepper brightens all the flavors. Keep cooking until your squash is tender enough to pierce easily with a fork. This mixture is the heart of the butternut squash, cranberry, and goat cheese crostini recipe, offering sweetness, tang, and depth in every spoonful.
Step 3: Assemble Your Crostini
Now for the fun part—spreading! Generously smother each toasted baguette slice with the softened goat cheese. Pile on the warm butternut squash and cranberry mixture and press it gently to adhere to the cheese layer. Finish by sprinkling the remaining fresh thyme on top for a burst of green and a hint of herbal freshness. You’ve just brought together a visually stunning, flavor-packed appetizer that’s sure to impress.
How to Serve Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
Garnishes
To amp up the presentation and flavor, consider adding a drizzle of honey or balsamic glaze on top for a sweet-tangy finish. A few toasted pumpkin seeds scattered over add an exciting crunch and nutty depth that complements the creamy goat cheese beautifully.
Side Dishes
These crostini pair wonderfully with light, fresh salads like arugula with lemon vinaigrette or a crisp fennel and apple slaw. For heartier meals, they serve as a perfect appetizer alongside roasted poultry or pork dishes, balancing richer plates with their vibrant sweetness.
Creative Ways to Present
Serve your Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe on a rustic wooden board or a festive ceramic platter for a rustic charm. For a party, arrange the crostini standing vertically in a narrow box lined with parchment for easy grabbing. Another festive idea is to use mini crostini rounds and toothpicks for bite-sized party portions that keep guests mingling happily.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the squash mixture in an airtight container in the refrigerator for up to three days. Keep the toasted crostini separate in a sealed bag or container to preserve their crunch.
Freezing
The squash and cranberry topping freezes surprisingly well. Portion it into freezer-safe containers and keep for up to two months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Rewarm the squash mixture on low heat until just heated through to keep it tender and flavorful. Toast your baguette slices again in the oven for a couple of minutes to regain their crispness before assembling the crostini fresh.
FAQs
Can I use another type of cheese instead of goat cheese?
Absolutely! Cream cheese or ricotta can work in a pinch, though goat cheese offers a tangy creaminess that really complements the sweet and tart toppings.
Is it possible to make this recipe vegan?
Yes, substituting goat cheese with a plant-based soft cheese and ensuring your bread is vegan can create a delicious vegan-friendly crostini while keeping the spirit of the dish.
Can I prepare the squash mixture ahead of time?
Definitely. The squash and cranberry topping can be made a day or two ahead and reheated gently before assembling the crostini.
What’s the best kind of bread to use?
Sourdough baguette is ideal for its sturdy texture and tangy flavor, but any crusty bread like a French baguette or ciabatta will also work well.
Can I add nuts to this recipe?
Yes! Toasted pecans or walnuts add a lovely crunch and extra layer of flavor if you want to mix things up.
Final Thoughts
This Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe is truly one of those timeless appetizers that feels special without any fuss. The harmonious blend of textures and flavors makes it an instant favorite whether you’re serving it for a cozy family dinner or a lively gathering. Give it a try—you’ll be surprised at how quickly these delicious little crostini disappear from the platter!
Print
Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Butternut Squash, Cranberry, and Goat Cheese Crostini recipe combines the creamy tanginess of goat cheese with the sweet, tender butternut squash and tart cranberries atop crisped sourdough slices. Perfect as an elegant appetizer or a flavorful snack, these crostini offer a delightful balance of textures and seasonal flavors that are simple to prepare in just 35 minutes.
Ingredients
For the Crostini
- 2 1/2 tablespoons extra virgin olive oil
- 1 12-inch sourdough baguette, thinly sliced (1/4” pieces)
- Salt and pepper to taste
For the Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cups butternut squash, 3/4 inch cubes, peeled and diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons thyme, minced
- Salt and pepper to taste
Instructions
- Prepare the Oven and Baguette: Preheat the oven to 375°F. Set out the goat cheese to soften at room temperature. Thinly slice the sourdough baguette into 1/4 inch pieces. If the baguette is slightly stale, wrap it in a damp tea towel and microwave for 5 to 15 seconds to soften before slicing.
- Oil and Season the Baguette Slices: Using a pastry brush, coat both sides of each baguette slice evenly with 2 1/2 tablespoons of extra virgin olive oil. Sprinkle each slice lightly with salt and pepper to enhance flavor.
- Toast the Crostini: Arrange the olive oil-coated baguette slices on a baking sheet. Bake in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3 to 4 minutes until the slices are crisp but not necessarily browned. Remove from oven and set aside to cool slightly.
- Sauté the Shallots: Heat 1 1/2 tablespoons of extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat. Add the minced shallot and sauté for 2 minutes, stirring frequently until translucent and fragrant.
- Cook the Butternut Squash: Add the diced butternut squash to the skillet and continue sautéing for 4 minutes. Then reduce the heat to medium, add the minced garlic and 2 tablespoons of minced thyme, stirring to combine all ingredients.
- Simmer with Cranberries: Cook the mixture for a further 5 minutes, then stir in the roughly chopped cranberries. Season with salt and pepper to taste and continue cooking for an additional 4 to 10 minutes or until the squash is tender and easily pierced with a fork. Adjust cooking time based on squash cube size.
- Assemble the Crostini: Spread a generous layer of the softened goat cheese onto each toasted baguette slice. Spoon one to two spoonfuls of the butternut squash and cranberry mixture on top, gently pressing it into the goat cheese to secure it. Finish by sprinkling the remaining minced thyme over the assembled crostini.
Notes
- If your baguette is stale, briefly warming it wrapped in a damp towel prevents dryness and helps it crisp nicely.
- The size of the butternut squash cubes affects cooking time; smaller cubes will cook faster.
- Feel free to substitute thyme with rosemary or sage for a different herbal note.
- These crostini are best served warm or at room temperature to enjoy the contrast of textures and flavors.
- Leftover squash mixture can be refrigerated for up to 3 days and served with crackers or as a side dish.
