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Butternut Squash Crostini with Goat Cheese and Fig Glaze

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 250
A delicious appetizer featuring roasted butternut squash, creamy goat cheese, and a sweet fig glaze on crispy crostini.

Ingredients

Vegetables and Fruits

  • 1 tbsp extra virgin olive oil
  • 1 tbsp fig preserves
  • 2 tbsp balsamic glaze
  • Sea salt and pepper to taste Sea salt and pepper
  • 1 about 7 cups butternut squash (peeled, seeds removed, chopped)
  • 1 tbsp avocado oil (or other high-heat oil)
  • 30-40 leaves sage leaves (divided for roasting and frying)
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 baguette thin baguette slices (1-2 days old)
  • Avocado oil in a spray or 1 tbsp avocado oil spray or oil
  • 1 clove garlic (optional, for rubbing bread)
  • 1 tbsp goat butter (or regular/vegan butter)

Creamy spreadable goat cheese

Instructions 

  • Preheat oven to 450°F (230°C).
  • Make fig vinaigrette by mixing olive oil, fig preserves, balsamic glaze, salt, and pepper. Set aside.
  • Peel and chop butternut squash. Toss with oil, chopped sage, and spices. Roast 20 minutes, tossing halfway.
  • Slice baguette, spray with oil, and toast at 400°F (200°C) for 10 minutes. Rub with garlic.
  • Fry remaining sage leaves in butter until golden. Assemble crostini with goat cheese, roasted squash, drizzle fig vinaigrette, and garnish with fried sage.

Notes

Best enjoyed immediately for optimal crispness and flavor.
Calories: 250kcal
Cost: $15
Course: Appetizer
Cuisine: American
Keyword: Butternut Squash