Friends, it’s Thanksgiving week and I am so excited! My sister and brother in-law fly home on Wednesday, which also happens to be our sweet baby girl’s first birthday. We’re hosting a huge Thanksgiving dinner for nearly 30 of our closest family and friends, and then on Saturday we’re hosting a birthday party for the littlest lady of the house. We have so many things to be excited and grateful for today, the least of which is not this butternut squash goat cheese crostini recipe. If ever there were a Thanksgiving appetizer that was going to bring down the house, this is it, friends. (Unless you hate squash in which case I suggest making these or these instead.)
Butternut Squash Goat Cheese Crostini
- 1 medium to large butternut squash, peeled and cubed
- 4 tablespoons olive oil
- Sea salt
- Black pepper
- 6 to 8 fresh sage leaves
- 1 large shallot
- 6 oz goat cheese
- 4 oz cream cheese
- Baguette or pre-sliced crostini
Preheat oven to 350° and then begin by tossing your cubed butternut squash in a mixing bowl with the olive oil and a big pinch of black pepper and sea salt. Finely chiffon your fresh sage then add it to the squash and toss to combine. Spread out in a single layer on a baking sheet lined with parchment paper and roast for about 25 minutes or until the edges are starting to caramelize, flipping once halfway through. While the squash is roasting, finely slice a shallot and sauté over medium-high heat in a bit of olive oil until soft and translucent. In a mixing bowl, combine the goat cheese and cream cheese with another pinch of salt and pepper until smooth and whipped in consistency. Slice your baguette into 1/4″ thick slices, then spread a dollop of the goat cheese mixture on each one. Spoon on some roasted squash then top with shallots. Alternately, you could toast the baguette for a few minutes on a baking sheet in the oven before adding the goat cheese. Serve warm upon completing or at room temperature.
No jokes, I ate like eight of these for lunch when we finished shooting them. They are so crazy tasty! If you’re a butternut squash fan like I am (as in you want it on and in everything basically every day), you need to make these. Especially if, also like me, you’re kind of over or just sort of meh about the ubiquitous mashed butternut squash that seems to turn up on every Thanksgiving table. Oh, pro tip! If you’re feeling really feisty, you could drizzle a bit of balsamic reduction over top of these and they’d be next level. I just thought of that and am definitely going to try it that way next time. Ok, enough rambling about squash. Stay tuned for the world’s best vegetarian stuffing recipe!
[Recipe, styling + art direction by Cyd Converse | Photos by Alice G. Patterson for The Sweetest Occasion.]