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Butternut Squash Crostini

Butternut Squash Crostini

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Cuisine: Mediterranean
Calories: 135
Ingredients Method Notes

Ingredients
  

  • For the Roasted Squash:
  • 1 medium butternut squash peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • For the Crostini Base:
  • 1 crusty French baguette cut into 1/2-inch thick slices
  • 2 tablespoons extra virgin olive oil for brushing
  • 1 clove garlic halved
  • For Assembly & Toppings:
  • 6 ounces creamy goat cheese or whipped feta at room temperature
  • 1/3 cup walnuts chopped and toasted
  • 1/4 cup fresh pomegranate seeds
  • 2 tablespoons raw honey or thick balsamic glaze
  • Extra fresh thyme leaves for final garnish

Method
 

  1. Preheat & Prep: Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
  2. Season the Squash: Place the diced butternut squash directly onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, the fresh thyme leaves, sea salt, and black pepper. Toss thoroughly with your hands until every single cube is evenly coated, then arrange them in a single, sparse layer.
  3. Roast: Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the squash cubes are fork-tender and show beautiful caramelized brown edges. Remove from the oven and set aside to cool slightly.
  4. Toast the Bread: While the squash is roasting (or right after), arrange the baguette slices in a single layer on a separate baking sheet. Lightly brush the tops of each slice with the remaining 2 tablespoons of extra virgin olive oil. Bake at 400°F (204°C) for 8 to 10 minutes until they are golden brown and beautifully crisp.
  5. Infuse with Garlic: Remove the toasted bread from the oven. While the slices are still warm to the touch, gently rub the cut side of the halved raw garlic clove over the rough surface of each toast to melt the aromatic oils into the crust.
  6. Apply the Base: Using a butter knife or offset spatula, spread a generous, smooth layer of softened goat cheese or whipped feta over the top of each garlic-rubbed toast.
  7. Assemble: Spoon a warm mound of the roasted butternut squash cubes directly on top of the cheese layer, pressing down very lightly with the back of the spoon to secure them into place.
  8. Garnish & Serve: Scatter the chopped toasted walnuts and fresh pomegranate seeds evenly over the assembled crostini. Finish with a delicate zigzag drizzle of raw honey or balsamic glaze, throw on a few extra fresh thyme leaves for color, and serve immediately.

Notes

  • Make-Ahead Tip: To streamline your party hosting, you can roast the butternut squash and prep your cheese spread up to 24 hours in advance. Keep them stored separately in airtight containers in the refrigerator. Right before your guests arrive, simply warm the squash slightly in the oven for 5 minutes and assemble your fresh, crunchy crostini!