If you’re on the lookout for a festive, crowd-pleasing appetizer that feels a little gourmet but is secretly easy, you’re in the right place. The Butternut Squash, Cranberry, and Goat Cheese Crostini recipe brings together everything we crave in fall and holiday bites: sweet roasted squash, tart cranberries, creamy goat cheese, and golden, crispy baguette slices. Every layer adds its own delightful texture and flavor, creating a vibrant, jewel-toned crostini that looks as good as it tastes. Whether for a dinner party, Friendsgiving, or your own cozy night in, these crostini are destined for repeat appearances.
Ingredients You’ll Need
This recipe keeps it simple yet dazzling—every ingredient plays a starring role in building those gorgeous layers of flavor and color. Don’t skip the little extras; they’re what turn an appetizer into something truly memorable.
- French baguette: The perfect base for crostini, providing a crisp, sturdy vessel for every savory-sweet topping.
- Olive oil: A must for getting both the bread and squash perfectly golden and flavorful.
- Butternut squash: Sweet, earthy, and wonderfully creamy once roasted.
- Maple syrup: Adds a gentle sweetness and caramelization to the squash, balancing the tang of the goat cheese.
- Ground cinnamon: Gives warmth and a hint of spice that makes the squash pop.
- Salt: Essential for balancing sweetness and enhancing all the other flavors.
- Black pepper: Just enough to add a little bite and round out the taste.
- Goat cheese: Its creamy tang pairs perfectly with the sweetness of cranberries and squash.
- Dried cranberries: Chewy, tart, and full of color—they’re the highlight of every festive bite.
- Fresh thyme leaves or parsley (optional): For a fresh, herby finish that brightens up each crostini.
- Balsamic glaze (optional): A glossy drizzle that brings acidity and sophistication to the finished dish.
How to Make Butternut Squash, Cranberry, and Goat Cheese Crostini
Step 1: Prep the Baguette Slices
Preheat your oven to 400°F. Slice your French baguette into even, half-inch rounds and arrange them in a single layer on a baking sheet. Give each slice a light brush with olive oil. This step turns simple bread into golden, crunchy crostini that can hold up under all that delicious topping without getting soggy.
Step 2: Roast the Butternut Squash
In a large bowl, toss your diced butternut squash with a tablespoon of olive oil, the maple syrup, cinnamon, salt, and black pepper. Spread the cubes on a separate baking sheet in a single layer, giving them plenty of room to caramelize. Roast for 20–25 minutes, flipping halfway through, until the squash is tender and beautifully browned on the edges.
Step 3: Toast the Crostini
Pop the oiled baguette slices in the oven and let them bake for 8–10 minutes, or just until they’re crisp and lightly golden. Keep an eye on them—a minute too long and they’ll go from golden to overly crunchy.
Step 4: Assemble the Crostini
After the crostini and squash have cooled just a bit (they should still be slightly warm—that makes the goat cheese even creamier), spread a generous layer of goat cheese onto each bread slice. Top with a spoonful of roasted butternut squash and a sprinkle of dried cranberries. Each crostini becomes a tiny canvas of fall flavors.
Step 5: Garnish and Serve
Finish each Butternut Squash, Cranberry, and Goat Cheese Crostini with fresh thyme or parsley for a burst of color and herbaceous flavor. Drizzle with balsamic glaze if you’re feeling fancy. Serve your platter warm or at room temperature—either way, they’ll disappear fast!
How to Serve Butternut Squash, Cranberry, and Goat Cheese Crostini
Garnishes
A big part of the pleasure here is in the finishing touches. Sprinkle chopped fresh thyme or parsley over your Butternut Squash, Cranberry, and Goat Cheese Crostini for a fresh, aromatic boost. A drizzle of balsamic glaze gives dramatic flair and adds the perfect tangy pop. For extra crunch, a handful of chopped toasted walnuts or pecans on top brings a subtle nuttiness that plays especially well with the cranberries.
Side Dishes
These crostini shine as an appetizer but also pair beautifully with other light bites. Try a simple mixed greens salad dressed with a citrus vinaigrette, or set them alongside a vibrant winter soup (think roasted tomato or herby squash). Their decadent flavor and beautiful presentation make them an easy win for holiday grazing boards, too.
Creative Ways to Present
Don’t be afraid to have a little fun with the Butternut Squash, Cranberry, and Goat Cheese Crostini. Stack them up on a rustic wooden board with scattered herbs for a laid-back, cozy feel, or fan them around a colorful plate for a more elegant look. For mini bites, slice the baguette into thinner rounds, or even use sweet potato slices as the “crostini” base for a gluten-free twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have a few crostini left after your gathering, store them in an airtight container in the fridge. Just keep in mind, the bread will soften a bit over time, but the flavors will continue to meld and delight!
Freezing
While you can freeze the roasted butternut squash separately, assembled Butternut Squash, Cranberry, and Goat Cheese Crostini don’t freeze well—the bread will lose that all-important crunch. For best results, freeze cooled squash in a zip-top bag and assemble your crostini fresh.
Reheating
To perk up leftover crostini, pop them in the oven at 350°F for just a few minutes until warmed through. If possible, store the goat cheese and toppings separately and assemble right before serving for the very best texture.
FAQs
Can I use a different cheese instead of goat cheese?
Absolutely! While goat cheese brings a lovely tang, you can try whipped feta, ricotta, or a creamy blue cheese for a change of pace. Each cheese brings its own unique twist to the Butternut Squash, Cranberry, and Goat Cheese Crostini.
Can I make these crostini gluten-free?
Yes! Substitute the baguette with your favorite gluten-free bread, or try roasted sweet potato rounds for a wholesome, naturally gluten-free base. The rest of the Butternut Squash, Cranberry, and Goat Cheese Crostini ingredients are naturally gluten-free.
What if I don’t have balsamic glaze?
No worries—these crostini are delicious even without it. If you’d still like a touch of acidity, you can make a quick balsamic reduction by simmering balsamic vinegar until it thickens, or simply skip it for a more classic flavor.
How do I keep crostini crunchy when making ahead?
If assembling in advance, store all components separately and top the toasted bread just before serving. This keeps your Butternut Squash, Cranberry, and Goat Cheese Crostini crisp and fresh—no soggy bottoms in sight!
Can I roast the squash a day or two ahead?
Definitely! Roasted butternut squash keeps well in the fridge for up to 2 days. Bring it to room temperature or give it a quick warm-up before assembling your Butternut Squash, Cranberry, and Goat Cheese Crostini for the best flavor.
Final Thoughts
There’s just something magical about the combination of sweet squash, tangy cheese, and tart cranberries atop a crunchy baguette. I hope you give these Butternut Squash, Cranberry, and Goat Cheese Crostini a starring role at your next gathering or cozy night in—trust me, there won’t be a crumb left on the tray!
Print
Butternut Squash, Cranberry, and Goat Cheese Crostini Recipe
- Total Time: 40 minutes
- Yield: 20 crostini 1x
- Diet: Vegetarian
Description
These Butternut Squash, Cranberry, and Goat Cheese Crostini are the perfect combination of sweet, savory, and tangy flavors on a crunchy slice of French baguette. This appetizer is easy to make and sure to impress your guests at any gathering.
Ingredients
For the Crostini:
- 1 French baguette (sliced into 1/2-inch rounds)
- 2 tablespoons olive oil
For the Topping:
- 2 cups butternut squash (peeled and diced small)
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces goat cheese (softened)
- 1/2 cup dried cranberries
- 1 tablespoon fresh thyme leaves or chopped parsley (optional for garnish)
- balsamic glaze for drizzling (optional)
Instructions
- Preheat the oven: Preheat oven to 400°F.
- Prepare the Crostini: Arrange baguette slices on a baking sheet, brush with olive oil, and bake until golden and crisp.
- Roast the Butternut Squash: Toss diced squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast until tender and caramelized.
- Assemble the Crostini: Spread goat cheese on crostini slices, top with roasted squash, cranberries, herbs, and balsamic glaze.
- Serve: Serve warm or at room temperature.
Notes
- You can prepare the squash and toast the bread ahead of time for easy assembly before guests arrive.
- For extra crunch, sprinkle chopped walnuts or pecans on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 110
- Sugar: 4 g
- Sodium: 130 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
