Juicy Butternut Squash, Cranberry, and Goat Cheese Crostini

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Here’s my go-to appetizer recipe that combines sweet butternut squash, tart cranberries, and creamy goat cheese on crispy slices of baguette. The mix of flavors and textures makes these crostini a perfect party snack or holiday starter.

I make these whenever we have friends over for dinner parties, and the platter is always empty by the end of the night. They’re so easy to put together, and who doesn’t love a warm, toasty appetizer with a glass of wine?

What Kind of Butternut Squash Should I Use?

For crostini, you’ll want to look for a small to medium-sized butternut squash that feels heavy for its size and has a firm, beige skin without any soft spots or green patches. The smaller squashes tend to be less stringy and a bit sweeter than their larger counterparts. When you’re shopping, give the squash a gentle tap – it should sound hollow, which tells you it’s nice and ripe. Since this recipe calls for diced squash, don’t worry too much about the shape, but try to pick one with a longer “neck” portion, as this part has no seeds and is easier to cube uniformly. If you’re short on time, many grocery stores now offer pre-cut butternut squash in the produce section, which works perfectly fine in this recipe.

Options for Substitutions

This tasty appetizer can be customized with several easy swaps if you need them:

• Sourdough baguette: Any crusty bread works well here – try a regular French baguette, ciabatta, or even sliced country bread. Just make sure it’s fresh and can hold up to toppings.
• Goat cheese: Not a fan of goat cheese? Try cream cheese, ricotta, or even mascarpone. For a dairy-free option, cashew cream cheese is a good alternative.
• Butternut squash: You can swap in other winter squash like acorn or kabocha squash. Sweet potatoes work great too – just cut them the same size and roast until tender.
• Dried cranberries: Try dried cherries, dried figs, or even pomegranate seeds for a different sweet-tart pop. If using larger dried fruit, chop them into smaller pieces.
• Shallot: No shallots? Use 1/4 of a small red onion or 2 green onions instead.
• Fresh thyme: You can use dried thyme (use 1 tablespoon instead), or try fresh rosemary or sage. Each herb will give the dish its own special flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making crostini is achieving the perfect bread texture – avoid burning the baguette slices by watching them closely in the oven and removing them as soon as they turn golden brown, usually around 8-10 minutes.

Getting the right consistency for the butternut squash is crucial – cutting the cubes too large will result in longer cooking times and uneven texture, while dicing them too small might turn them mushy; stick to the recommended 3/4 inch size for the best results.

One common mistake is adding cold goat cheese straight from the refrigerator, which makes it difficult to spread and can tear the toasted bread – let it sit at room temperature for at least 30 minutes before assembling.

For the best flavor balance, avoid overcrowding the toppings on each crostini – a thin layer of goat cheese, few pieces of squash, and a light sprinkle of cranberries will give you the perfect bite-sized appetizer where you can taste all the ingredients.

What to Serve With Crostini?

These fancy little bites are perfect as part of a larger appetizer spread at your next get-together! I like to serve them alongside other finger foods like stuffed mushrooms, a cheese board with different kinds of cheese and crackers, or some mixed nuts and olives. Since these crostini have sweet and savory flavors from the butternut squash and cranberries, they pair really nicely with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a complete party spread, you might want to include some fresh veggie sticks with hummus or a light dip to balance out the richer flavors of the crostini.

Storage Instructions

Prepare Ahead: You can make components of these crostini ahead of time to make assembly easier. Toast the baguette slices up to 2 days in advance and store them in an airtight container at room temperature. The butternut squash mixture can be cooked and stored in the fridge for up to 3 days.

Keep: Once assembled, these crostini are best enjoyed within 2-3 hours. The toasted bread can get soggy if the toppings sit on them too long. If you have leftover squash mixture, pop it in an airtight container in the fridge for up to 3 days.

Serve: For the best results, assemble these crostini just before serving. If you’re taking them to a party, pack the components separately and put them together when you arrive. The goat cheese spreads more easily at room temperature, so take it out of the fridge about 30 minutes before using.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 150-180 g

Ingredients

• 2 1/2 tablespoons extra virgin olive oil
• One 12-inch sourdough baguette, thinly sliced into 1/4-inch pieces
• 3 ounces softened goat cheese
• 1 1/2 tablespoons extra virgin olive oil
• 1 minced shallot
• 1 1/2 cups peeled and diced butternut squash, cut into 3/4 inch cubes
• 2 minced garlic cloves
• 1/2 cup dried cranberries, roughly chopped
• 2 1/2 tablespoons minced thyme
• Salt and pepper to taste

Step 1: Prepare Ingredients and Tools

Begin by chopping the butternut squash.

For guidance on safely and efficiently chopping the squash, see the tutorial below.

Preheat your oven to 375°F.

Set out the goat cheese to allow it to soften, making it easier to spread later.

Thinly slice the baguette; if the baguette is stale, wrap it in a damp tea towel and microwave for 5-15 seconds to soften it.

Step 2: Prepare and Bake the Crostini

Use a pastry brush to coat each side of the sliced baguette pieces with 2 1/2 tablespoons of olive oil.

Sprinkle them with salt and pepper to taste.

Place the slices on a baking sheet and bake in the preheated oven for 5 minutes.

Flip each piece and continue baking for an additional 3 to 4 minutes.

Don’t worry if they haven’t browned; once done, remove from the oven and set aside.

Step 3: Sauté the Topping Ingredients

In a large, heavy-bottom skillet, heat 1 1/2 tablespoons of olive oil over medium-high heat.

Add the shallots and sauté for 2 minutes, stirring frequently to prevent burning.

Next, add the chopped butternut squash and continue to sauté for another 4 minutes.

Step 4: Finish the Topping Mixture

Reduce the heat to medium and add the garlic and 2 tablespoons of thyme to the skillet.

Stir the mixture well and cook for another 5 minutes.

Add cranberries, then season to taste with salt and pepper.

Continue cooking for an additional 4 to 10 minutes, or until the squash is fork-tender.

Note that larger squash pieces may require more cooking time.

Step 5: Assemble and Serve

Take the prepared crostini and spread a layer of softened goat cheese onto each one.

Top with a spoonful or two of the squash mixture, pressing gently to help it adhere.

Garnish with the remaining thyme.

Serve immediately and enjoy your beautifully arranged butternut squash crostini!