Description
A delightful appetizer featuring roasted butternut squash spread on crispy crostini, topped with creamy whipped goat cheese, tangy pickled cranberries, and crisp fried sage leaves. Perfect for fall gatherings and holiday parties, this recipe balances sweet, savory, and tart flavors in every bite.
Ingredients
Scale
Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 Tbsp olive oil
- 1/4 tsp salt
- Freshly cracked pepper, to taste
Whipped Goat Cheese
- 4 oz goat cheese
- 2 oz cream cheese
- 2 tsp olive oil
- 1 Tbsp honey
- 1/4 tsp salt
Pickled Cranberries
- 1 cup apple cider vinegar
- 1/3 cup sugar
- 1 cinnamon stick
- 1 tsp peppercorns
- 3 whole cloves
- 1 cardamom pod
- 1 star anise
- 1/2 cup fresh cranberries
Crispy Sage
- 1/4 cup olive oil
- 20 sage leaves
Crostini
- 1 French baguette
- 1 Tbsp olive oil
Instructions
- Pickle the Cranberries: In a small saucepan over medium heat, combine apple cider vinegar, sugar, cinnamon stick, peppercorns, cloves, cardamom pod, and star anise. Stir until the sugar dissolves, then remove from heat. Place fresh cranberries in a glass jar and pour the warm pickling liquid over them. Seal the jar and refrigerate. The flavors intensify the longer they sit; they can be made up to a week ahead.
- Roast the Butternut Squash: Preheat the oven to 375°F (190°C). Spread the peeled and cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and freshly cracked pepper. Roast for 20-30 minutes or until the squash is tender and fragrant, stirring halfway through for even cooking.
- Prepare Whipped Goat Cheese: While the squash is roasting, combine goat cheese, cream cheese, olive oil, honey, and salt in a food processor. Blend until smooth and creamy. Taste and adjust salt or honey as needed. Transfer to a separate bowl for serving.
- Puree the Roasted Squash: When the roasted butternut squash has cooled slightly, add it to the food processor and pulse until smooth to create a creamy squash spread.
- Make Crispy Sage: Heat olive oil in a small saucepan over medium heat. Add sage leaves and fry for about 1 minute until crisp, being careful not to burn them. Remove sage leaves with a slotted spoon and place on paper towels to drain excess oil.
- Prepare Crostini: Slice the French baguette into 24 thin slices. Brush each slice lightly with olive oil. Broil the slices for about 1 minute per side until they are lightly golden brown and crispy.
- Assemble the Crostini: Spread a spoonful of the roasted butternut squash puree on each toasted baguette slice. Top with a dollop of whipped goat cheese. Slice the pickled cranberries in half and place a few pieces on each crostini, then garnish with crispy sage leaves. Serve immediately.
Notes
- Pickled cranberries can be prepared up to one week in advance for enhanced flavor.
- Watch the sage closely while frying, as it crisps quickly and can burn.
- Use a sturdy baguette to ensure the crostini hold the toppings without becoming soggy.
- For a vegan version, substitute goat and cream cheese with plant-based alternatives and honey with maple syrup.
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 3g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 7mg
