Butternut Squash Crostini with Whipped Goat Cheese, Pickled Cranberries, and Crispy Sage Recipe
Butternut Squash Crostini is a delightful appetizer featuring roasted butternut squash pureed into a smooth spread, layered with whipped goat cheese, tangy pickled cranberries, and crispy fried sage on toasted French baguette slices. The combination of sweet, savory, tart, and aromatic flavors creates an elegant bite perfect for entertaining or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 crostini
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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. Heat until the sugar dissolves completely, then remove from heat. Place fresh cranberries in a glass jar and pour the hot pickling liquid over them. Seal and refrigerate for at least a few hours, ideally up to a week, for fuller flavor development.
- Roast the Butternut Squash: Preheat the oven to 375°F (190°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, then sprinkle with salt and freshly cracked pepper. Roast in the oven for 20 to 30 minutes or until the squash is tender and fragrant, ensuring it is ready to be pureed.
- Prepare Whipped Goat Cheese: While the squash roasts, combine the goat cheese, cream cheese, olive oil, honey, and salt in a food processor. Blend until the mixture is smooth and creamy. Adjust the seasoning to taste, then transfer to a serving bowl.
- Puree the Roasted Butternut Squash: Once the roasted squash has cooled slightly, place it in the food processor and pulse until you achieve a smooth puree. Be careful not to over-process to preserve some texture.
- Make the Crispy Sage: Heat olive oil in a small saucepan over medium heat. Add sage leaves and fry for about one minute or until crisp, watching closely to prevent burning. Remove the sage leaves and place them on a paper towel-lined plate to drain excess oil.
- Prepare the Crostini: Slice the French baguette into 24 thin slices. Brush each slice lightly with olive oil. Place the slices under the broiler and toast for about 1 minute per side, or until they turn lightly golden brown and crisp.
- Assemble the Crostini: Spread a spoonful of pureed butternut squash on each toasted baguette slice, followed by a dollop of whipped goat cheese. Slice pickled cranberries in half and arrange on top, then garnish with a crispy sage leaf. Serve immediately to enjoy the varied textures and vibrant flavors.
Notes
- Pickled cranberries can be made up to one week in advance and stored in the refrigerator to intensify flavor.
- Watch the sage carefully while frying as it crisps very quickly and can burn easily.
- You can substitute cream cheese with mascarpone for a richer whipped cheese texture.
- For a vegan version, replace goat cheese and cream cheese with plant-based cream cheeses, and omit honey or substitute with agave syrup.
- This recipe makes a perfect party appetizer and pairs well with a dry white wine or champagne.
