Butternut Squash Crostini with Whipped Goat Cheese & Sage

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Butternut Squash Crostini with Whipped Goat Cheese & Sage

This butternut squash crostini with whipped goat cheese and sage is the perfect appetizer for any occasion. Simple, elegant and full of seasonal flavor, it’s ideal for holidays, dinner parties or date nights at home.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 25

Servings

Calories 149kcal

Author Liz Della Croce

Ingredients

1 medium butternut squash peeled, seeded, and cut into ½-inch cubes
2 tablespoons olive oil plus extra for brushing
1 teaspoon maple syrup
1 teaspoon smoked paprika
¼ teaspoon cayenne optional
salt and pepper to taste
1 baguette sliced into ½-inch rounds
6 ounces goat cheese
2 tablespoons plain Greek yogurt
1 tablespoon honey
1 teaspoon orange zest plus extra for ganish
10 fresh sage leaves thinly sliced (reserve a few for garnish)

Instructions

To roast the squash preheat oven to 400°F. Toss butternut squash cubes with olive oil, maple syrup, smoked paprika, cayenne, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
While squash is roasting, arrange baguette slices on a separate baking sheet. Brush lightly with olive oil. Toast in the oven for 6–8 minutes, until golden and crisp.
To make the whipped goat cheese, place goat cheese, Greek yogurt, honey and orange zest in a food processor and pulse until smooth and fluffy. Check for seasoning and add a pinch of salt if you think it needs it.
Assemble the crostini by spreading a generous layer of the whipped goat cheese onto each toasted baguette slice the top with roasted butternut squash cubes and sprinkle with sliced sage. Garnish with a little extra orange zest and drizzle of olive oil to serve.

Notes

Time saving tip: the whipped goat cheese can be prepared up to 48 hours in advance. Simply store in an air-tight container in the refrigerator until you're ready to assemble the crostini.

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