Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe

I absolutely love how this Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe comes together—it’s like fall on a plate in the best little bite-sized form. Whether you’re hosting a cozy dinner party or just craving a classy snack, these crostini never fail to impress with their sweet and savory balance. The creamy goat cheese paired with the roasted butternut squash and that luscious fig glaze makes every mouthful feel special.

When I first tried this recipe, I was surprised by how easy it was to make something that looks and tastes so elegant. Plus, it works perfectly as an appetizer or even a light lunch, especially when you want to wow guests without spending all day in the kitchen. If you’re looking for a recipe that’s both stunning and downright delicious, the Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe is definitely worth a try.

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Ingredients You’ll Need

The ingredients for this Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe come together in a way that’s both simple and irresistibly flavorful. The fresh herbs and spices elevate the squash, while the fig balsamic glaze adds that lovely sweet tang that ties everything perfectly.

• Extra virgin olive oil: Important for the fig balsamic glaze to give a smooth, fruity base.
• Fig preserves: Adds sweetness and natural fruit flavor to the glaze.
• Balsamic glaze: Provides a thick, tangy punch that complements the figs beautifully.
• Butternut squash: The star of the show with its sweet, nutty flavor and creamy texture once roasted.
• Avocado oil: Great for roasting squash and toasting bread due to its high smoke point.
• Fresh sage leaves: Divided between roasting with the squash and frying for garnish, they add aromatic earthiness.
• Dried thyme, rosemary, garlic powder, onion powder, smoked paprika: A flavorful spice blend that brings depth and warmth.
• Sea salt and pepper: Essential to balance and season every layer of the recipe.
• Baguette: Slightly stale bread works best for slicing thin and toasting to crispy perfection.
• Garlic clove (optional): Rubbing on the bread adds a subtle garlicky aroma.
• Goat butter or regular butter: For frying the sage leaves to a golden crisp.
• Creamy spreadable goat cheese: Adds a tangy, creamy base that pairs perfectly with the squash and figs.

Variations

I love to personalize the Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe depending on the season or my pantry staples. A sprinkle of crushed nuts or a drizzle of honey takes it to another level, and I encourage you to play around with flavors that excite your taste buds.

• Nutty Crunch: Adding toasted walnuts or pecans on top gives a satisfying crunch; my family especially enjoys this twist during the holidays.
• Herb Swap: Try fresh rosemary instead of thyme or add a bit of fresh thyme for a brighter note.
• Vegan Version: Use vegan butter and substitute goat cheese with a creamy cashew cheese or almond-based spread.
• Spicy Kick: Toss some chili flakes onto the roasted squash for a gentle heat that contrasts nicely with the sweetness.

How to Make Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe

Step 1: Whip Up the Fig Balsamic Glaze

Start by combining extra virgin olive oil, fig preserves, and balsamic glaze in a small jar. Stir it up well and season lightly with sea salt and pepper. This glaze is the star that brings the sweet and tangy magic, so set it aside while you tackle the rest of the recipe—it gets even better when the flavors marry.

Step 2: Roast the Butternut Squash with Fresh Herbs

Peel and seed your butternut squash, then chop it into bite-size pieces. I’ve learned that cutting them uniformly helps ensure even roasting, so take your time here. Toss the squash in avocado oil, then add finely chopped fresh sage leaves (or use dried if fresh isn’t available) alongside thyme, rosemary, garlic and onion powders, smoked paprika, salt, and pepper. Spread it out on a baking sheet so the pieces aren’t crowded—roasting at 450°F for 20 minutes gives the squash a lovely caramelized edge. Toss once halfway through for even cooking.

Step 3: Prepare the Crostini Bread

While squash is roasting, slice your baguette thinly—if it’s day-old bread, it slices much easier and crisps better. Lay the slices in a single layer on a baking sheet and spritz or brush them lightly with avocado oil on both sides. This little oil touch is the secret to achieving golden, crispy crostini that hold up well to toppings without getting soggy.

Step 4: Toast the Bread and Fry Sage for Garnish

After the squash has roasted 20 minutes, lower your oven temperature to 400°F and pop the bread in for about 10 minutes, or until edges turn golden and crunchy. Once out, rub the warm toasts with a clove of garlic for a subtle, inviting aroma—this step always gets compliments! Meanwhile, heat goat butter in a pan and fry the remaining sage leaves just until they turn golden and crispy; this adds a beautiful earthy crunch and aroma that’s irresistible. Just watch closely so they don’t burn.

Step 5: Assemble the Crostini

Here’s the fun part: spread a generous layer of creamy goat cheese on each crostini, top with roasted butternut squash pieces, drizzle with the luscious fig balsamic glaze you made earlier, and crown with a crispy fried sage leaf. Serve them immediately so the bread stays crisp and the flavors shine. Trust me, these bite-sized delights disappear fast at my gatherings!

How to Serve Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe

Garnishes

I usually keep it simple with crispy fried sage leaves for garnish—they add that lovely crunch and herbal brightness. But I also love sprinkling a few crushed toasted walnuts or a drizzle of honey on top for a little extra texture and sweetness. A light sprinkle of freshly cracked black pepper finishes it perfectly.

Side Dishes

I often serve these crostini alongside a crisp green salad with a citrus vinaigrette or a warm bowl of butternut squash soup for a comforting seasonal spread. They also make a great side to roasted chicken or pork tenderloin, giving a little sweet-savory contrast to the meal.

Creative Ways to Present

For dinner parties, I like to serve these crostini on a large wooden board with small bowls of extra fig glaze and goat cheese on the side so guests can customize their bites. Adding edible flowers or microgreens makes them visually stunning. And if you’re really feeling fancy, try stacking them artist-style for a show-stopping appetizer centerpiece.

Make Ahead and Storage

Storing Leftovers

I recommend keeping leftover roasted squash and fig glaze refrigerated in airtight containers separately from the toasted bread. The toasted crostini tends to lose that perfect crispiness if stored together. When ready to enjoy again, just re-toast the bread for a minute or two to crisp it back up.

Freezing

While I don’t usually freeze the fully assembled crostini because the bread texture changes, you can freeze the roasted butternut squash and fig glaze separately for up to 3 months. Just thaw overnight in the fridge and reheat the squash before assembling fresh crostini.

Reheating

To bring leftovers back to life, reheat the roasted squash gently in the oven or on the stovetop, and toast the baguette slices again for just a few minutes so they regain their crisp texture. Then proceed with assembly. This keeps the crostini tasting fresh and delicious.

FAQs

Final Thoughts

This Butternut Squash Crostini with Goat Cheese and Fig Glaze Recipe holds a special place in my kitchen because it’s a simple way to celebrate seasonal flavors with maximum impact. It’s a recipe that’s elegant but approachable, perfect for sharing with friends when you want to make an impression without stress. I can’t wait for you to try it and hear how it becomes a favorite in your home too!

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