Description

Butternut Squash Crostini is a delicious and elegant fall appetizer featuring roasted butternut squash mashed with sweet and tangy caramelized shallots, served on toasted bread slices with creamy ricotta or goat cheese and a sprinkle of fresh mint. The perfect combination of savory, sweet, and fresh flavors makes this vegetarian crostini ideal for entertaining or a cozy get-together.

Ingredients

Scale

Butternut Squash Mixture

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

Shallot Jam

2 large shallots, peeled and thinly sliced
1/4 cup distilled white vinegar
1 tablespoon organic apple juice
2-3 tablespoons honey

Crostini & Topping

6-8 slices of bread or baguette
1/2 cup fresh ricotta cheese or goat cheese
2-3 teaspoons fresh mint, chopped

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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 freshly ground black pepper. Spread the squash evenly on a parchment-lined baking sheet. Roast for 20 to 30 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
Make the Shallot Jam: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced shallots and a pinch of salt, cooking for about 10 minutes until the shallots soften and begin to brown. Stir in the distilled white vinegar, apple juice, and honey. Reduce the heat to medium and continue cooking, stirring frequently, until the mixture thickens and becomes jam-like, about 10 more minutes.
Toast the Bread: Cut the bread into 1/4 to 1/2 inch slices. Brush both sides lightly with olive oil. Place the slices on a sheet pan and broil under high heat for 1-2 minutes per side until golden brown and crisp. Keep a close eye to prevent burning. Remove and set aside.
Assemble the Crostini: Remove the roasted butternut squash from the oven and mash it together with the caramelized shallot jam until combined but still slightly chunky. Spread a generous layer of ricotta or goat cheese on each toasted bread slice. Top with a spoonful of the squash and shallot mixture and garnish with freshly chopped mint leaves.

Notes

This appetizer is vegetarian and highlights the flavors of fall with its sweet and savory profile.
For a vegan version, substitute the ricotta or goat cheese with a plant-based cheese alternative.
You can adjust the spiciness by adding more or less chili flakes or cayenne pepper to suit your taste.
Use pre-cut butternut squash to save prep time if desired.
Watch the bread carefully while broiling to avoid burning, as toasting times can vary by oven.

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