Description

Delicious and easy-to-make Butternut Squash Crostini featuring roasted butternut squash blended with a sweet and tangy shallot compote, served atop crispy olive oil-brushed toasted bread slices and finished with fresh ricotta or goat cheese and mint. A perfect appetizer or snack that balances savory, sweet, and spicy flavors with a variety of textures.

Ingredients

Scale

Butternut Squash and Seasoning

2 lb butternut squash, peeled and cut into 1/2 inch cubes (pre-cut kind can be used)
1/4 cup olive oil, plus more for brushing bread
1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
Kosher salt and freshly ground black pepper, to taste

Shallot Compote

2 large shallots, peeled and thinly sliced
1/4 cup distilled white vinegar
1 tablespoon organic apple juice
2-3 tablespoons honey

Crostini and Garnish

6-8 slices of bread or baguette
1/2 cup fresh ricotta cheese or goat cheese
2-3 teaspoons fresh mint, chopped

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Instructions

Roast the Butternut Squash: Preheat the oven to 450°F (232°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes or cayenne pepper, kosher salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20-30 minutes, flipping the cubes halfway through to ensure even roasting and caramelization.
Prepare the Shallot Compote: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced shallots with a pinch of salt and cook, stirring occasionally, until they soften and begin to brown, about 10 minutes. Lower the heat to medium and add distilled white vinegar, apple juice, and honey. Continue stirring and cooking the mixture until it thickens and becomes jam-like, approximately another 10 minutes.
Toast the Bread: Slice the bread or baguette into 1/4 to 1/2 inch thick slices. Brush each side lightly with olive oil. Place the slices on a sheet pan and position under a high broiler. Toast the bread for 1-2 minutes on one side until golden brown, watch carefully to avoid burning. Flip and toast the other side until lightly browned. Remove from the oven and set aside.
Mash and Combine: Once the butternut squash has roasted, remove it from the oven. Using a fork or potato masher, mash the warm squash together with the prepared shallot compote until combined but still slightly chunky.
Assemble the Crostini: Spread a generous layer of fresh ricotta or goat cheese over each toasted bread slice. Top with a spoonful of the mashed butternut squash and shallot mixture. Garnish with freshly chopped mint leaves for a refreshing finish. Serve immediately.

Notes

You can use pre-cut butternut squash for convenience, saving prep time.
Adjust the amount of chili flakes or cayenne pepper to control the heat level.
If you prefer a vegan version, substitute ricotta or goat cheese with a plant-based cheese alternative.
Watch the bread closely when broiling to prevent burning as it toasts quickly.
Leftover mashed squash mixture can be refrigerated and used as a spread or dip within 2 days.

Nutrition

Serving Size: 1 crostini
Calories: 140 kcal
Sugar: 4 g
Sodium: 160 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 5 mg