Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries Recipe

If you’re looking for a crowd-pleaser that’s perfect for fall gatherings or even a fancy weeknight appetizer, you have to try this Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries Recipe. I absolutely love how the sweetness of the roasted squash pairs so beautifully with the tangy, airy whipped goat cheese and that little punch of brightness from the pickled cranberries. Honestly, this recipe never fails to get compliments, and it’s surprisingly easy to pull together—even if you’re a bit intimidated by pickling at first.

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Ingredients You’ll Need

These ingredients work together in perfect harmony. From earthy squash to bright cranberries, each element brings something unique. When shopping, fresh and quality ingredients really shine here, especially for the goat cheese and baguette.

• Butternut squash: Look for squash that’s heavy for its size with a matte skin—that means it’s fresh and flavorful.
• Goat cheese: Choose a creamy, tangy goat cheese; avoid the super dry types for easier whipping.
• Cream cheese: This helps make your whipped goat cheese silky smooth.
• Olive oil: Quality olive oil makes a noticeable difference, especially for roasting and frying sage.
• Honey: Adds a subtle sweetness that balances the tang of goat cheese.
• Fresh cranberries: Tart and vibrant, perfect for pickling.
• Apple cider vinegar: Provides just the right tang for the pickled cranberries.
• Spices for pickling: Cinnamon stick, cloves, peppercorns, cardamom pod, star anise—all essential for that warm, aromatic flavor.
• Sage leaves: Fry until crisp for an unexpected herbal crunch.
• French baguette: A crusty baguette is best for perfect crostini bases.

Variations

I like to switch things up depending on the season or who I’m serving. Feel free to customize this recipe to your taste or dietary needs—there’s a lot of room to play around here!

• Vegan Version: I once swapped goat and cream cheese for cashew cream, and it tasted fantastic with the same tangy vibes.
• Nutty Crunch: Adding toasted walnuts on top adds a lovely texture, which my family really adores.
• Spice It Up: A sprinkle of chili flakes on the whipped goat cheese gives a subtle heat that’s surprisingly addictive.
• Seasonal Swap: I sometimes use roasted sweet potatoes if butternut squash isn’t in season, and it works beautifully.

How to Make Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries Recipe

Step 1: Pickle Those Cranberries!

Start by adding the apple cider vinegar, sugar, cinnamon stick, peppercorns, cloves, cardamom pod, and star anise to a small saucepan over medium heat. Stir until the sugar dissolves completely, then take the pan off the heat. Toss your fresh cranberries into a clean glass jar and pour the warm pickling liquid over them. Here’s a little secret: the longer these chill (up to a week in the fridge), the more flavorful and tangy they become—so making these ahead is a total win in my book.

Step 2: Roast the Butternut Squash

Preheat your oven to 375°F (190°C). Cube your peeled squash and spread it out on a baking sheet. Drizzle with olive oil, then sprinkle salt and freshly cracked pepper. Roast for 20-30 minutes until the squash is tender and gives off that lovely nutty aroma. When I first started cooking with butternut squash, I used to under-roast it—don’t be like me! Wait until it’s soft enough to mash easily; otherwise, the texture won’t be quite right.

Step 3: Whip Up That Goat Cheese

While the squash is roasting, toss the goat cheese, cream cheese, olive oil, honey, and salt into a food processor. Blend until the mixture is luxuriously smooth and fluffy. Taste it, and adjust the salt or honey as needed—I like mine just a tiny bit sweeter. This whipped mixture is what really elevates your crostini from ordinary to extraordinary.

Step 4: Puree the Roasted Squash

Let the roasted butternut squash cool just enough so it’s safe to handle. Then add it to your food processor and pulse until it’s smooth but still a bit rustic. I love leaving a little texture here—it makes the crostini feel homemade and hearty, rather than like baby food.

Step 5: Fry Your Sage Leaves

Heat olive oil in a small saucepan over medium heat, then add sage leaves and fry for about a minute—watch closely because they can go from crispy perfect to burnt really fast. Once golden and crisp, remove them with a slotted spoon and let them drain on a paper towel. These fried leaves add such a beautiful herbal crunch that surprises everyone.

Step 6: Prepare the Crostini

Slice your baguette into roughly 24 thin slices. Lightly brush each side with olive oil, then pop them under the broiler for about 1 minute per side until they’re golden and crunchy. Keep an eye on these—the broiler works quickly, and you don’t want them burnt!

Step 7: Assemble the Crostini

Spread a spoonful of the roasted butternut squash on each crostini, followed by a dollop of whipped goat cheese. Slice your pickled cranberries in half and carefully place a few on top, then garnish each crostini with a crispy sage leaf. The result is a stunning blend of flavors and textures that’s as beautiful to look at as it is delicious.

How to Serve Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries Recipe

Garnishes

I love adding some extra cracked black pepper and a drizzle of honey right before serving. Sometimes, I sprinkle a few toasted pumpkin seeds on top for a little nutty crunch. It adds a gorgeous finish and a nice pop of earthy flavor.

Side Dishes

This crostini goes wonderfully with a fresh green salad dressed with citrus vinaigrette or alongside a warm butternut squash soup for a cozy fall meal. I’ve even paired it with a big board of cured meats and cheeses for a hearty party spread.

Creative Ways to Present

For parties, I arrange these crostini on a long wooden board with sprigs of fresh herbs scattered around—it makes your appetizers look picture-perfect with minimal effort. Another fun idea is serving individual crostini on endive leaves, which adds a crunchy, natural cup to hold the toppings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare!), keep components separate. Store the pickled cranberries in their jar in the fridge, the whipped goat cheese in an airtight container, and the roasted squash in another. The toasted crostini, however, are best eaten fresh as they get soggy quickly.

Freezing

I haven’t tried freezing the assembled crostini, but I do freeze leftover roasted butternut squash. Just thaw and reheat before serving, then pair with freshly whipped goat cheese and freshly toasted crostini for the best results.

Reheating

Reheat the roasted squash gently in the microwave or a warm oven. For crostini, I toast fresh slices instead of reheating the old ones—no shortcut beats freshly toasted bread here. Whipped goat cheese is best served at room temperature, so take it out of the fridge 15 minutes before serving.

FAQs

Final Thoughts

This Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries Recipe has become one of my absolute favorites to make for friends and family. It’s got that perfect balance of seasonal comfort, fancy flair, and bright freshness that I find hard to beat. Whether you’re entertaining or just want a special snack, I genuinely think you’ll enjoy making and sharing this recipe as much as I do. So go ahead, give it a try—and let me know what you think when you take that first bite!

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