Description
Butternut Squash Crostini is a delightful appetizer featuring roasted butternut squash seasoned with chili flakes, combined with a sweet and tangy shallot jam, and topped with creamy ricotta or goat cheese and fresh mint. Perfectly toasted bread slices bring a satisfying crunch, making these crostini ideal for entertaining or a flavorful snack.
Ingredients
Scale
For the Roasted Butternut Squash
- 1/4 cup olive oil, plus more for brushing bread
- 2 lb butternut squash, peeled and cut into 1/2 inch cubes*
- 1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
- Kosher salt and pepper, to taste
For the Shallot Jam
- 2 large shallots, peeled and thinly sliced
- 1/4 cup distilled white vinegar
- 1 tablespoon organic apple juice
- 2-3 tablespoons honey
For the Crostini
- 6-8 slices of bread or baguette
- 1/2 cup fresh ricotta cheese or goat cheese
- 2-3 teaspoons fresh mint, chopped
Instructions
- Roast the Butternut Squash: Preheat your oven to 450°F (232°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes, kosher salt, and pepper. Spread the cubes evenly on a parchment-lined baking sheet. Roast for 20-30 minutes, turning halfway through, until the squash is tender and caramelized.
- Prepare the Shallot Jam: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced shallots and a pinch of salt. Cook, stirring occasionally, until they soften and begin to brown, about 10 minutes. Add the distilled white vinegar, organic apple juice, and honey. Reduce the heat to medium and cook the mixture, stirring frequently, until thick and jam-like, approximately another 10 minutes.
- Toast the Bread: Slice the bread into 1/4 to 1/2 inch slices and brush both sides lightly with olive oil. Arrange the bread slices on a sheet pan and place under the oven broiler set to high. Toast for about 1-2 minutes per side, watching carefully, until golden brown and crisp. Remove from heat and set aside.
- Assemble the Crostini: Remove the roasted butternut squash from the oven and mash it together with the shallot jam until well combined. Spread a generous layer of ricotta or goat cheese on each toasted bread slice. Top with a spoonful of the squash-shallot mixture. Garnish with freshly chopped mint before serving.
Notes
- You can use pre-cut butternut squash to save preparation time.
- Adjust the amount of chili flakes or cayenne to control the heat level.
- Ricotta and goat cheese can be used interchangeably based on your preference.
- Keep a close eye on the bread under the broiler to avoid burning.
- Use fresh, high-quality bread for the best texture.
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
