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Butternut Squash Crostini

Butternut Squash Crostini

Posted by Emma on Sep 29th 2020

Like everything you’ll find on this blog, this recipe is simple and easy to make. The goat cheese is delicious, but can be omitted for a vegan/dairy free option. Obviously the size of butternut squash can vary greatly, these are the ingredients I used for a small-medium size:

  • 1 Butternut Squash, peeled, seeded and cut into approx. ¼” cubes 
  • Olive Oil - to coat both squash & bread
  • ¼ tsp salt (plus more for bread) 
  • ½ tsp white pepper 
  • 1 tsp dried rosemary 
  • ¼ tsp grated nutmeg Balsamic glaze (or good quality balsamic vinegar) 
  • Goat cheese (optional) 
  • French bread, sliced.

Toss cubed squash with a generous amount of olive oil, herbs and spices.

Bake at 425 until squash is fully cooked and a little caramelized. Remove from oven.

Coat slices of bread with olive oil and a sprinkle of salt, bake until golden brown.

Top toasted bread with squash mixture, drizzle with balsamic, and add goat cheese, if desired.