Description
Butternut Squash Crostini is a delightful vegetarian appetizer that pairs sweet and savory roasted butternut squash with creamy ricotta or goat cheese, enriched by a flavorful jammy shallot topping and fresh mint. Perfect for fall gatherings, this easy-to-make crostini offers a delicious bite-sized treat ideal for entertaining.
Ingredients
Scale
Roasted Butternut Squash
- 2 lb butternut squash, peeled and cut into 1/2-inch cubes
- 1/4 cup olive oil, plus more for brushing bread
- 1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
- Kosher salt and pepper, to taste
Jammy Shallot Topping
- 2 large shallots, peeled and thinly sliced
- 1/4 cup distilled white vinegar
- 1 tablespoon organic apple juice
- 2-3 tablespoons honey
Crostini and Garnish
- 6-8 slices of bread or baguette
- 1/2 cup fresh ricotta cheese or goat cheese
- 2-3 teaspoons fresh mint, chopped
Instructions
- Roast the Butternut Squash: Preheat your oven to 450 degrees Fahrenheit. Toss the butternut squash cubes with 2 tablespoons of olive oil, chili flakes, kosher salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast in the oven for 20-30 minutes, flipping halfway through to ensure even browning.
- Prepare the Jammy Shallot Topping: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced shallots along with a pinch of salt and sauté until they soften and begin to brown, about 10 minutes. Add the white vinegar, apple juice, and honey, then reduce the heat to medium. Stir continuously as the mixture thickens for another 10 minutes until you achieve a jammy consistency.
- Make the Crostini: Slice the bread into 1/4 to 1/2 inch slices and brush both sides lightly with olive oil. Arrange the slices on a sheet pan and place under a high broiler for 1-2 minutes until the top sides turn golden brown—watch carefully to avoid burning. Flip the slices and toast the other side until light brown. Remove and set aside.
- Assemble the Crostini: Remove the roasted butternut squash from the oven and mash it together with the jammy shallot mixture until combined. Spread a generous layer of ricotta or goat cheese onto each toasted bread slice. Top with the squash and shallot mash, then sprinkle with fresh chopped mint for a refreshing finish.
Notes
- This vegetarian appetizer is perfect for fall with a sweet and savory combination of roasted butternut squash, ricotta cheese, and a hint of fresh mint.
- You can use pre-cut butternut squash to save prep time.
- Adjust the chili flakes or cayenne pepper to control the spice level according to your preference.
- Watch the bread closely while broiling to prevent burning as times may vary depending on your oven.
- For a vegan option, substitute ricotta with a plant-based cheese alternative.
Nutrition
- Serving Size: 2 crostini
- Calories: 145 kcal
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
