Description
Butternut Squash Crostini is a delicious vegetarian appetizer perfect for fall. It features roasted butternut squash cubes tossed with chili flakes, combined with a sweet and tangy shallot jam, and served on crispy toasted bread slices spread with creamy ricotta or goat cheese, topped with fresh mint for a bright finish.
Ingredients
Units
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
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 and Toppings
- 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 Squash: Preheat your oven to 450°F (232°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes, kosher salt, and pepper. Spread the cubes evenly on a parchment-lined large baking sheet. Roast for 20-30 minutes, flipping the cubes halfway through until they are tender and starting to caramelize.
- Prepare 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 with a pinch of salt and cook until softened and browned, about 10 minutes. Add distilled white vinegar, organic apple juice, and honey to the skillet. Reduce heat to medium and stir occasionally, allowing the mixture to thicken and become jammy, taking about another 10 minutes.
- Toast the Bread: Slice the bread or baguette into 1/4 to 1/2 inch thick slices. Brush each slice with olive oil on both sides. Arrange the slices on a sheet pan and place under a broiler set to high. Toast the bread for about 1-2 minutes until golden brown on top; watch carefully to prevent burning. Flip the slices and toast the other side lightly until evenly browned. Remove and set aside.
- Assemble the Crostini: Remove the roasted squash from the oven and mash it together with the prepared shallot jam until well combined. Spread a layer of ricotta or goat cheese on each toasted bread slice. Top evenly with the squash and shallot mixture. Garnish with freshly chopped mint for a refreshing finish. Serve immediately and enjoy!
Notes
- This vegetarian appetizer highlights the sweet and savory flavors of fall produce, great for entertaining or a seasonal snack.
- You can use pre-cut butternut squash to save prep time.
- Watch the bread closely while broiling to avoid burning.
- For a dairy-free option, substitute ricotta or goat cheese with a plant-based spread.
Nutrition
- Serving Size: 2 crostini
- Calories: 145
- 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
