Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries
Butternut Squash is roasted and pureed and combined with tangy whipped goat cheese on a slice of toasted baguette. It's topped with tart pickled cranberries and crispy sage. Perfectly savory and delicious!
Servings: 24 crostini
Ingredients
For the roasted butternut squash:
- 2 cups butternut squash, peeled and cubed
- 1 Tbsp olive oil
- 1/4 tsp salt
- Freshly cracked pepper
For the whipped goat cheese:
- 4 oz goat cheese
- 2 oz cream cheese
- 2 tsp olive oil
- 1 Tbsp honey
- 1/4 tsp salt
For the 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
For the crispy sage:
- 1/4 cup olive oil
- 20 sage leaves
For the crostini:
- 1 French Baguette
- 1 Tbsp olive oil
Instructions
- Start by pickling the cranberries. Add all the ingredients except the cranberries to a small saucepan over medium heat. Once the sugar has dissolved, remove from the heat. Add cranberries to a glass jar, and pour the pickling liquid in the jar. You can make these up to one week in advance, but note that the flavor will become more pronounced the ginger they sit. Be sure to store in the refrigerator.
- Preheat the oven to 375 degrees. Add cubed squash to a baking sheet, drizzling with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes, until fragrant and tender.
- As the squash is roasting, make the whipped goat cheese. Combine all ingredients in a food processor until smooth. Taste, and adjust salt and honey as needed. Transfer to a separate bowl.
- When the butternut squash has slightly cooled, transfer to the food processor and pulse until smooth.
- Now make the crispy sage. Add olive oil to a a small sauce pan. Add the sage leaves and lightly fry for about 1 minute. Watch closely though, it will go fast! Remove to a paper towel lined plate.
- Slice the baguette into 24 slices and brush with olive oil. Broil for about 1 minute a side until lightly golden brown.
- To arrange, spoon butternut squash on each crostini, followed by whipped goat cheese. Slice pickled cranberries in half and arrange on each crostini along with the crispy sage.