Roasted butternut squash is paired with tangy goat cheese and fresh arugula on crostini for the ultimate Fall and Winter appetizer. This butternut squash bruschetta crostini is topped with crunchy walnuts for a delightful bite during the cooler months!
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Ingredients
2 cups butternut squash, cubed small, about ½ inch cubes
1 tbsp olive oil
2 tbsp maple syrup
¼ tsp cinnamon
Pinch of salt and pepper
12-14 slices baguette, ½ inch slices
Olive oil
200g softened goat cheese (about ¾-1 cup)
Pinch of ground pepper
1 tbsp liquid honey
½ cup arugula
¼ cup chopped walnuts
Servings12-14
Prep Time
10
Cook Time
45
Total Time
55
How To Make It
Roast the butternut squash: Preheat the oven to 400F. Line a baking sheet with parchment paper. In a bowl mix together the butternut squash, olive oil, maple syrup, cinnamon, salt and pepper. Toss together to coat well and then spread out on the parchment paper lined baking sheet. Roast for 20 minutes, toss and roast for another 10 minutes. Set aside to cool.
Make the crostini: Preheat the oven to 375 F and line a baking sheet with parchment paper. Place the ½ inch slices of baguette on the baking sheet. Brush both sides with olive oil. Bake for 5 minutes, flip and bake for another 5 minutes. Remove the crostini to a serving tray and set aside.
Toast the walnuts: Add the walnuts to the baking sheet and toast for 5 minutes. Remove and set aside.
Mix the goat cheese: In a small bowl mix together the softened goat cheese with a pinch of pepper and 1 tbsp honey until combined
Assemble the crostini: Spread goat cheese onto each slice of baguette, dividing the goat cheese evenly between the slices. Add a bit of arugula on top of the goat cheese layer. Next divide the roasted butternut squash evenly, on top of the arugula. Top with the toasted walnuts and then serve!
