This seasonal and super savory Butternut Squash Crostini with Whipped Goat Cheese is the perfect holiday appetizer or party snack.
In just a few weeks, you’ll be swinging open your doors to friends and family to welcome them in for one of the biggest meals of the year, Thanksgiving! Are you ready yet? Did you order your turkey and plan your menu? We usually buck tradition and go the ‘Friends-giving’ route. It’s so much fun and makes what could be a stressful occasion into a joy filled evening with friends and delicious foods. Since we usually have several Thanksgiving celebrations to attend, our Friends-giving menu doesn’t look much like the traditional table of roast turkey with mashed potatoes and stuffing.
So, this year you should try getting a group of your best buds together and throw tradition to the wind (just for 1 out of your 3 celebrations!). Host a paella party, shrimp boil or epic pizza party. Or, try miniaturizing all of your Thanksgiving favorite flavors into bite-sized snacks perfect for happy hour?
How ever you celebrate, this time of year is also the perfect excuse to have friends over for these little crostini bites. They’re roasty-toasty, savory and totally delicious!
Butternut Squash Crostini with Whipped Goat Cheese recipe below…
Butternut Squash Crostini with Whipped Goat Cheese
This seasonal and super savory Butternut Squash Crostini with Whipped Goat Cheese is the perfect holiday appetizer or party snack.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 Servings 1x
Ingredients
- 1 medium butternut, buttercup or squash (1 lb)
- 1 loaf (20-inch) baguette French bread, cut into 1/2-inch slices
- 3 tablespoons coconut oil, melted
- 1/2 medium onion, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 4 ounces goat cheese
- 3 ounces cream cheese, softened (from 8 ounce package)
- 3 tablespoons whipping cream
- Chopped fresh parsley
Instructions
- Peel the squash, cut it in half lengthwise; remove and discard seeds. Cut the squash into 1/2-inch cubes.
- Heat oven to 350°F. Place sliced bread on ungreased cookie sheets; lightly brush with 1 tablespoon of the oil. Bake 6 to 9 minutes or until crisp. Cool completely.
- Meanwhile, in a large bowl, mix squash, onion and remaining 2 tablespoons oil. Sprinkle with red pepper flakes, salt and pepper; toss to coat. Spread on ungreased baking sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until browned and tender.
- Meanwhile, in a medium bowl, beat goat cheese, cream cheese and whipping cream with mixer on high speed until smooth. Spread goat cheese mixture on top of each baguette slice and top with squash mixture. Garnish with fresh parsley, if desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 160
- Sugar: 1g
- Sodium: 171mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 17mg
What’s your favorite fall appetizer?
Looking for some more fall ideas? Try these…
Butternut Squash Goat Cheese Dip from How Sweet It Is
Butternut Squash Hummus from Minimalist Baker
Butternut Squash Croquettes from Love and Lemons
Or, try my Spicy Roasted Pumpkin with Honey and Feta…
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