If you’re looking for a crowd-pleasing, cozy appetizer that’s bursting with vibrant fall flavors, this Butternut Squash Cranberry Goat Cheese Crostini Recipe is an absolute must-try. It combines the natural sweetness of roasted butternut squash with the tart zing of cranberries, perfectly balanced by the creamy tang of goat cheese, all piled high on crispy, golden crostini. Whether you’re hosting a holiday gathering or simply want to elevate your snack game, these bite-sized delights bring warmth, color, and unforgettable taste to the table.
Ingredients You’ll Need
Getting the ingredients right is key to delivering that irresistible taste and texture in this Butternut Squash Cranberry Goat Cheese Crostini Recipe. Each element plays an important role—whether it’s adding creaminess, a hint of sweetness, or that perfect crunch.
- Extra virgin olive oil: Two different amounts here ensure both a rich saute and a crisp crostini base.
- Sourdough baguette: Thin slices provide sturdy crunch without overpowering the toppings.
- Goat cheese: Softened to spread easily—this creamy tang ties all flavors together beautifully.
- Shallot: Minced and sautéed to add a subtle onion sweetness that complements the squash.
- Butternut squash: Peeled and diced into perfect bite-size cubes for roasting and soft texture.
- Garlic: Adds aroma and depth, elevating the entire topping mixture.
- Dried cranberries: Roughly chopped to offer a burst of tart contrast in every bite.
- Thyme: Minced fresh thyme infuses the dish with earthy, aromatic notes.
- Salt and pepper: Essential to balance and enhance all the natural flavors.
How to Make Butternut Squash Cranberry Goat Cheese Crostini Recipe
Step 1: Prepare the Crostini Base
Start by preheating your oven to 375°F and letting the goat cheese come to room temperature so it spreads easily later. Slice your sourdough baguette into thin 1/4-inch pieces—if it’s slightly stale, softening it briefly with a damp tea towel in the microwave can make a big difference. Brush both sides of each slice with olive oil and sprinkle with salt and pepper for that perfect seasoned crunch.
Step 2: Toast the Crostini
Arrange the oiled baguette slices on a baking sheet and pop them into the oven. Bake for 5 minutes, flip them over, and continue baking for another 3-4 minutes until they’re crisp and lightly firm. Unlike traditional toasts that brown heavily, these crostini stay golden and are perfectly crunchy—ideal for holding your decadent toppings without getting soggy.
Step 3: Cook the Butternut Squash Mixture
While the crostini crisp up, heat olive oil in a heavy-bottomed skillet over medium-high heat. Toss in the minced shallot and sauté for about 2 minutes until fragrant and translucent. Add the diced butternut squash and keep stirring for 4 minutes, then reduce to medium heat before adding garlic and most of the thyme. Continue cooking for a few more minutes, then stir in the chopped cranberries, season with salt and pepper, and let everything soften until the squash is tender and the flavors meld beautifully.
Step 4: Assemble Your Crostini
Spread a generous layer of the softened goat cheese onto each toasted baguette slice. Top with a spoonful of the warm butternut squash and cranberry mixture, pressing it lightly so it adheres well. Finish with a sprinkle of the remaining thyme to add a fresh, herbal lift that makes the flavors pop visually and on your palate.
How to Serve Butternut Squash Cranberry Goat Cheese Crostini Recipe
Garnishes
A quick sprinkle of fresh thyme leaves or even a small drizzle of honey over your crostini adds that extra layer of flavor and elegance. You could also scatter a few toasted pine nuts or pepitas for crunch and visual appeal. These finishing touches turn simple bites into irresistible little works of art.
Side Dishes
This Butternut Squash Cranberry Goat Cheese Crostini Recipe pairs splendidly with a crisp green salad dressed lightly with vinaigrette, or alongside a bowl of butternut squash soup for an autumn-inspired feast. It’s also fabulous alongside roasted root vegetables or a charcuterie board with meats and pickles to balance richness.
Creative Ways to Present
For a festive touch, arrange the crostini on a wooden board or slate platter, grouping them with fresh herbs and small bowls of extra goat cheese for guests to add more if they like. You can also serve these on mini wooden spoons or use them as elegant canapé bites at a fancy gathering. The contrast between rustic elements and bright garnishes makes every presentation elegant yet inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Butternut Squash Cranberry Goat Cheese Crostini Recipe, store the butternut squash topping separately in an airtight container in the refrigerator for up to three days. Keep the crostini slices in a paper bag or loosely covered so they don’t get soggy.
Freezing
While you can’t freeze assembled crostini without losing their crispness, the butternut squash and cranberry mixture freezes well. Transfer it to a freezer-safe container for up to three months, thawing overnight in the fridge before reheating gently on the stove.
Reheating
To reheat the squash topping, warm it over low heat in a skillet until heated through, stirring occasionally. For the crostini, if they’ve softened, pop them back into a 375°F oven for a few minutes to regain their crunch before assembling your crostini fresh.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries tend to be quite tart and can add extra moisture that might affect the texture of the topping. Dried cranberries provide concentrated sweetness and chewiness that’s perfect for this recipe, but you could try fresh if you’re prepared to adjust cooking time and seasoning.
Is there a substitute for goat cheese?
Absolutely! Cream cheese or ricotta cheese can work as milder substitutes if you’re not a fan of goat cheese, though the tangy flavor goat cheese offers really completes the dish’s profile beautifully.
Can I prepare this recipe vegan?
To make a vegan version, swap out the goat cheese for a plant-based cheese spread and use maple syrup or agave to mimic the sweetness instead of honey if used. Be sure to check your crostini bread ingredients as well to avoid dairy or eggs.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light, fruity Pinot Noir complements the sweet and tangy flavors of the Butternut Squash Cranberry Goat Cheese Crostini Recipe wonderfully, making your eating experience even more delightful.
Can I make these crostini gluten-free?
Yes! Simply substitute the sourdough baguette with your favorite gluten-free baguette or crackers. The rest of the ingredients are naturally gluten-free, so the recipe adapts well.
Final Thoughts
This Butternut Squash Cranberry Goat Cheese Crostini Recipe is truly one of those dishes that warms the heart and satisfies the senses. It’s easy to prepare yet elegant enough to impress, making it the perfect little bites for any occasion. I can’t wait for you to try it and discover just how deliciously versatile and flavorful seasonal ingredients can be when combined thoughtfully. Happy cooking!
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Butternut Squash Cranberry Goat Cheese Crostini Recipe
- Prep Time: 10 minutes
- Cook Time: 25 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 are a delightful appetizer featuring crisp toasted baguette slices topped with a savory-sweet mixture of sautéed butternut squash, cranberries, and fresh thyme, balanced by creamy goat cheese. Perfect for fall gatherings or elegant parties, this recipe combines warm, earthy flavors with a touch of tangy sweetness in a simple yet impressive bite.
Ingredients
Baguette and Olive Oil
- 2 1/2 tablespoons extra virgin olive oil (for crostini)
- 1 12-inch sourdough baguette, thinly sliced (1/4 inch pieces)
Topping
- 3 ounces goat cheese, softened
- 1 1/2 tablespoons extra virgin olive oil (for topping)
- 1 shallot, minced
- 1 1/2 cups butternut squash, peeled and diced into 3/4 inch cubes
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, roughly chopped
- 2 1/2 tablespoons fresh thyme, minced (divided into 2 tablespoons for topping and 1/2 tablespoon for garnish)
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Baguette: Preheat your oven to 375°F (190°C). Allow the goat cheese to come to room temperature for easy spreading. Thinly slice the sourdough baguette into approximately 1/4-inch thick pieces. If the bread is slightly 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 both sides of each baguette slice with 2 1/2 tablespoons of extra virgin olive oil. Lightly sprinkle with salt and pepper to taste.
- Bake Crostini: Arrange the baguette slices in a single layer on a baking sheet. Bake in the preheated oven for 5 minutes, then flip each slice and bake for an additional 3-4 minutes until crisp but not necessarily browned. Remove from oven and set aside.
- Sauté Shallots: Heat 1 1/2 tablespoons of 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 fragrant and soft.
- Cook Butternut Squash: Add the diced butternut squash cubes to the skillet with the shallots. Continue to sauté for 4 minutes, stirring occasionally to prevent sticking and to develop a slight caramelization.
- Add Garlic and Thyme: Reduce heat to medium, then add the minced garlic and 2 tablespoons of minced thyme. Stir the mixture together and cook for 5 more minutes, allowing the flavors to meld and garlic to soften.
- Incorporate Cranberries and Season: Stir in the chopped dried cranberries, season with salt and pepper to taste, and continue cooking for 4 to 10 minutes, or until the butternut squash is fork-tender. The cooking time depends on the size of your squash cubes.
- Assemble Crostini: Spread a generous layer of softened goat cheese onto each baked crostini. Spoon a layer of the warm butternut squash and cranberry mixture on top. Gently press the topping into the goat cheese to ensure it adheres well.
- Garnish and Serve: Sprinkle the remaining 1/2 tablespoon of minced thyme over the assembled crostini for a fresh herbal note. Serve immediately for best texture and flavor.
Notes
- For a vegan variation, substitute goat cheese with a plant-based cheese alternative.
- If fresh thyme is unavailable, dried thyme can be used but reduce quantity by half as dried herbs are more concentrated.
- The crostini can be baked ahead of time and stored in an airtight container; re-crisp in the oven before serving.
- Adjust the size of butternut squash cubes to change cooking time; smaller cubes cook faster.
- Ensure goat cheese is sufficiently softened for easy spreading and better flavor distribution.
