Description
Butternut Squash Crostini is a vibrant and cozy fall appetizer combining the natural sweetness of roasted butternut squash with a tangy shallot jam, creamy ricotta or goat cheese, and fresh mint atop crispy toasted bread slices. This easy-to-make vegetarian crostini offers a perfect balance of sweet, savory, and fresh flavors that are sure to impress guests or elevate any fall gathering.
Ingredients
Scale
For the Roasted Butternut Squash
- 2 lb butternut squash, peeled and cut into 1/2 inch cubes
- 1/4 cup olive oil, divided
- 1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
- Kosher salt and black pepper, to taste
For the Shallot Jam
- 2 large shallots, peeled and thinly sliced
- 1/4 cup distilled white vinegar
- 1 tablespoon organic apple juice
- 2-3 tablespoons honey
- Salt, to taste
For the Crostini Assembly
- 6-8 slices of bread or baguette
- Olive oil, for brushing bread
- 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°F (230°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes (or cayenne pepper), kosher salt, and black pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 20-30 minutes, flipping the cubes halfway through to ensure even caramelization.
- Prepare the Shallot Jam: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add thinly sliced shallots with a pinch of salt. Cook, stirring occasionally, until the shallots soften and begin to brown, about 10 minutes. Add distilled white vinegar, organic apple juice, and honey. Reduce the heat to medium and continue cooking, stirring frequently, until the mixture thickens to a jam-like consistency, approximately 10 more minutes.
- Toast the Bread: Slice the bread into approximately 1/4 to 1/2 inch thick pieces. Brush each slice lightly with olive oil on both sides. Arrange the bread slices on a sheet pan and place them under a preheated broiler on high. Toast for about 1-2 minutes per side or until golden brown and crisp, watching closely to prevent burning. Remove and set aside.
- Mash and Combine: Once the butternut squash is roasted, transfer it to a bowl and mash it together with the prepared shallot jam until combined but still somewhat chunky.
- Assemble the Crostini: Spread a generous layer of ricotta or goat cheese onto each toasted bread slice. Top with a spoonful of the butternut squash and shallot mixture. Garnish each crostini with chopped fresh mint before serving.
Notes
- This recipe is vegetarian and perfect for a fall appetizer with its sweet and savory flavor profile.
- If you prefer a spicier kick, increase the amount of chili flakes or cayenne pepper to taste.
- You can prepare the shallot jam ahead of time to save on prep during gatherings.
- For a vegan option, substitute ricotta or goat cheese with a plant-based cheese alternative.
- Use day-old bread for the crostini to ensure it crisps nicely when toasted.
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
