Description
Butternut Squash Crostini with Goat Cheese and Fig Glaze is a delightful appetizer featuring roasted, spiced butternut squash atop toasted baguette slices spread with creamy goat cheese, finished with a sweet and tangy fig balsamic glaze and crispy fried sage leaves for garnish. This dish balances savory, sweet, and smoky flavors with a perfect crunchy texture, ideal for entertaining or a sophisticated snack.
Ingredients
Scale
Fig Balsamic Glaze:
- 1 tbsp extra virgin olive oil
- 1 tbsp fig preserves
- 2 tbsp balsamic glaze*
- Sea salt and pepper to taste
Butternut Squash Crostini:
- 1 butternut squash (about 7 cups), peeled, seeded and chopped into bite-size pieces
- 1 tbsp avocado oil (or other high-heat cooking oil)
- 30-40 sage leaves, divided (20 leaves for roasting, the rest for frying for garnish)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Sea salt and pepper to taste
- 1 baguette, thinly sliced (1-2 days old is easiest to slice)
- Avocado oil in a spray (or 1 tbsp)
- 1 clove garlic (optional)
- 1 tbsp goat butter (or substitute regular butter or vegan butter)
- Creamy spreadable goat cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the butternut squash.
- Make Fig Balsamic Glaze: In a small jar, combine olive oil, fig preserves, balsamic glaze, and a pinch of sea salt and pepper. Stir well and set aside to let the flavors meld.
- Prep the Butternut Squash: Peel, seed, and chop the butternut squash into bite-sized pieces for even roasting.
- Season the Squash: Spread the squash pieces on a large baking sheet (or two sheets for enough space). Drizzle with avocado oil and toss to coat. Finely chop about 20 sage leaves and add to the squash along with dried thyme, rosemary, garlic powder, onion powder, smoked paprika, sea salt, and pepper. Toss to distribute the spices evenly.
- Roast the Squash: Roast the butternut squash at 450°F for 20 minutes, tossing once halfway at 10 minutes to ensure even cooking and caramelization.
- Prepare the Baguette: While the squash roasts, thinly slice the baguette. Arrange slices in a single layer on a baking sheet. Lightly spray or brush both sides with avocado oil to promote crispiness.
- Toast the Bread: Once the squash comes out at 20 minutes, reduce oven temperature to 400°F (200°C). Place the baguette slices in the oven and toast for about 10 minutes until edges are golden and crisp.
- Garlic Rub: After removing the toasted bread, optionally rub one side of each slice with a clove of garlic to infuse extra aroma and flavor.
- Fry Sage Garnish: Heat a pan over high heat and melt goat butter. Add remaining sage leaves and fry until they darken slightly and turn golden—be careful not to burn. Remove and drain on a paper towel to absorb excess oil.
- Assemble Crostini: Spread creamy goat cheese on each toasted baguette slice. Top with roasted butternut squash pieces, drizzle with fig balsamic glaze, and garnish with a fried sage leaf.
- Serve Immediately: Enjoy these crostini fresh and warm for the best taste and texture experience.
Notes
- * You can substitute balsamic glaze with balsamic vinegar if necessary — start with 1 tbsp and adjust to taste; note the glaze has a thicker, sweeter texture and deeper flavor.
- ** Use about 20 fresh sage leaves chopped for roasting the squash, and reserve the remaining leaves for frying as garnish. Plan for 1-2 fried sage leaves per crostini slice.
Nutrition
- Serving Size: 1 crostini (approximate)
- Calories: 150
- Sugar: 3g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
