Butternut Squash & Apple Recipe
on Whipped Goat Cheese Crostini
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Ingredients
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Crostini
Whipped Goat Cheese
Roasted Butternut Squash
Apple & Finish
Method
Crostini
- 1
Prepare and toast bread
Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. In a small bowl, combine 3 tbs olive oil, 1 tsp kosher salt and 1 tsp black pepper. Brush both sides of each slice lightly with the oil mixture. Toast in the oven until golden and crisp, 8–10 minutes, flipping halfway. Remove and cool slightly.
Whipped Goat Cheese
- 2
Whip cheese mixture
In a food processor or using a hand mixer, combine 8 oz goat cheese, 2 oz cream cheese, 2 tbs heavy cream, 1 tbs honey, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Process or beat until smooth and airy, scraping down the bowl once. Taste and adjust seasoning. Transfer to a bowl and refrigerate while you prepare remaining components to let it firm slightly (about 10 minutes).
Roasted Butternut Squash
- 3
Roast squash
Increase oven temperature to 425°F (220°C) if crostini are done; otherwise keep at 400°F but allow a few extra minutes. Toss 2 cups cubed butternut squash with 1 tbs maple syrup, 1 tsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast until tender and caramelized at the edges, 18–22 minutes, turning once halfway. Remove and let cool slightly.
Apple & Finish
- 4
- 5
Assemble crostini
Spread about 1–1 1/2 tbs of whipped goat cheese onto each toasted baguette slice. Top each with a small spoonful (about 1–2 tbsp) of roasted butternut squash cubes, then fan 2–3 thin apple slices atop. Sprinkle with toasted chopped walnuts and scatter fresh thyme leaves over the crostini. Drizzle each crostini lightly with remaining 1 tbs honey and finish with a pinch of flaky sea salt.
- 6