Crostini with Squash, Goat Cheese & Honey
This elegant fall appetizer features roasted butternut squash, creamy whipped goat cheese, and a drizzle of honey on toasted baguette slices. It’s simple, seasonal, and perfect for entertaining.
Equipment
- Baking sheet
- Mixing bowl
- Spatula or spoon
- bread knife
- Oven
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 tbsp olive oil
- salt and black pepper, to taste
- 1 baguette, sliced into ½-inch rounds
- 5 oz goat cheese, softened
- 1 tbsp cream cheese or Greek yogurt (optional for texture)
- 1 tbsp honey, plus more for drizzling
- 1 tsp fresh thyme or rosemary leaves, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Peel and dice the butternut squash. Toss with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and caramelized.
- Slice baguette and brush with olive oil. Toast in the oven for 7–8 minutes or until golden and crisp.
- In a bowl, whip goat cheese with cream cheese or yogurt, honey, and a pinch of salt until smooth.
- Spread goat cheese mixture on each crostini. Top with roasted squash cubes.
- Drizzle lightly with honey and garnish with fresh thyme or rosemary. Serve warm or at room temperature.
Notes
Make ahead by prepping the squash and cheese spread in advance. Use different squashes like acorn or delicata. Add nuts or pancetta for crunch. For a vegan version, use plant-based cheese and agave syrup instead of honey.