Butternut Squash & Goat Cheese Crostini Spread
Looking for a fall or Thanksgiving appetizer idea that highlights the season’s best and brightest flavors and colors? I’m pretty sure this amazing butternut squash and goat cheese appetizer is what you’re looking for. And you won’t be disappointed!
It features bites of tender butternut squash and sweet, dried cranberries sautéed with onion, garlic, sage, thyme, and pumpkin pie spices, piled over whipped goat cheese mixed with hot honey. For an extra pop of flavor, I top it with toasted pecans and drizzle it with more hot honey and balsamic glaze.
Oh my, the flavors! It’s a perfect fall appetizer to spread on toasted crostini (thin slices of toasted bread), crackers, or chunks of pita bread.
Dietitian tip: Butternut squash is one of my favorite fall ingredients because it’s rich in antioxidants like beta-carotene, lutein, and zeaxanthin that promote healthy vision and protect your eyes from ultraviolet and blue light damage from the sun and computer, phone, and electronic screens. It’s also a versatile ingredient to use in butternut squash and apple soup, butternut squash risotto, or a colorful roasted fall vegetable platter.
Recipe At-A-Glance
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES: 10-12
DIFFICULTY: Easy
RECIPE HIGHLIGHTS: A stunning fall or Thanksgiving appetizer to spread on toasted bread or crackers
FEATURED INGREDIENTS: Butternut squash, onion, dried cranberries, fall spices, goat cheese
Why You’ll Love This Recipe
Recipe Ingredients
Here are the key ingredients you’ll need to make this butternut squash & goat cheese appetizer. Substitutions and variations are listed in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Butternut squash – I highly recommend buying one pound of peeled, cubed squash to save time. If you can’t find cut butternut squash, or you prefer to cut it yourself, a 1.5-pound whole squash should yield enough. This butternut squash soup recipe has tips for peeling and cutting your squash.
You can use frozen cubed squash in a pinch, but it may not brown as well and may be softer when cooked.
Onion and garlic – I recommend using a sweet onion and elephant garlic in this recipe because their sweetness complements the squash and cranberries.
Cranberries – Dried cranberries add extra sweetness to the squash mixture along with a nice, chewy texture.
Spices – A mix of dried sage, thyme, pumpkin pie spice mix, and a sprig of fresh rosemary adds amazing fall flavors, and the combination makes this recipe shine.
Goat cheese – Buy a 10-ounce log of plain goat cheese. You’ll whip it with hot honey and spread it on a plate or the bottom of a bowl.
Hot honey – Hot honey is easy to make and adds just the right amount of sweetness and heat to both the goat cheese and the squash mixture. I make a jar because it keeps in the refrigerator for months, and it’s delicious in recipes like this, on my pear and prosciutto pizza, or in tea.
Balsamic vinegar – This is optional but delicious when cooked down into a thick glaze and drizzled over the top. It adds a complex tart sweetness.
Substitutions and Variations
- Swap chopped fresh cranberries for dried cranberries for a less sweet and more tart flavor.
- Swap toasted walnuts or pistachios for the pecans. Or skip the nuts and sprinkle pumpkin seeds over the top.
- If you have them, garnish the top with chopped fresh herbs like thyme and rosemary. They add fresh flavor and a pop of color.
- If you don’t have hot honey, use regular honey with a pinch of cayenne pepper, or substitute maple syrup.
- Not a fan of goat cheese? Use burrata instead for a milder flavor. Drizzle the hot honey over it instead of whipping it in.
How to Make This Butternut Squash & Goat Cheese Appetizer
1. Sauté the squash. Cut the squash into ½-inch cubes and sauté over high heat until golden brown, 2-3 minutes per side. Then, transfer to a cutting board to cool slightly, then chop smaller so it resembles chunky salsa. The vegetables should be large enough to hold their shape, but small enough to spread on bread or crackers.
2. Cook the onions, garlic, and spices. Return the chopped squash to the pan, add a rosemary sprig, the cranberries, and about two tablespoons of water. Cover and simmer for about 5 minutes, until the squash is tender.
3. Make the balsamic glaze. While the squash mixture simmers, bring the balsamic vinegar to a boil, then reduce the heat and simmer for 3-4 minutes, or until it’s reduced by half and coats the back of a spoon. Don’t overcook it, or it will harden.
4. Whip the goat cheese. Combine the goat cheese with hot honey. Use a hand mixer or whisk to whip it until smooth and fluffy.
5. Spread the goat cheese over the bottom of a rimmed plate or shallow bowl. Top this with the hot squash mixture.
6. Top with pecans, balsamic glaze, and extra hot honey. Sprinkle with fresh minced herbs if desired, and serve immediately. Serve with crostini (thinly sliced, toasted French bread), crackers, or any other bread.
Expert Tips!
Don’t stir the squash too often while cooking. Frequent stirring or tossing prevents it from browning. Instead, add it to the hot pan and let it sit for at least two minutes. Check a few pieces for a deep, golden color before stirring. Then cook for another two to three minutes, until it’s evenly golden brown.
Roughly chop the squash AFTER it’s browned. Browning the squash gives it that sweet, caramelized flavor, and I find that’s easier to achieve if you start with ½-inch (or even slightly larger) pieces, then chop them smaller after the squash browns. When I tested this with smaller pieces, the squash softened too quickly and turned mushy.
Let your goat cheese come to room temperature before whipping it with the hot honey. The ingredients will blend and spread much more easily. Plus, when you add the hot vegetables, the room temperature goat cheese will warm and soften nicely.
For serving, use an 8-inch tart or quiche plate, or an 8-9-inch plate with a lip, or a similarly sized shallow bowl. This size makes for a nice presentation and easy scooping.
Serving Suggestions
Serve this delicious butternut squash appetizer with other fall favorites like:
- Homemade fig jam with lemon and rosemary and sharp cheddar cheese
- Mini turkey meatballs with curried cranberry sauce
- Homemade roasted honey nut clusters
Got leftovers? Warm any leftover combined mixture and pile it on top of roasted chicken breasts. It makes a delicious “sauce.”
Recipe FAQs
Yes. Prepare the squash mixture and the whipped goat cheese as directed, but store them separately; don’t combine them. When you’re ready to serve, bring the goat cheese to room temperature and microwave the squash mixture until hot, then combine.
Absolutely. Drizzle maple syrup over the top instead of hot honey, and spread the squash mixture on toasted crostini or crackers without the goat cheese.
Related Recipes
Try these other tasty fall and Thanksgiving appetizers.
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Butternut Squash & Goat Cheese Crostini Spread Appetizer
Ingredients
- 1 tablespoon olive oil
- 1 pound butternut squash cut into 1/2 inch cubes
- 3/4 cup chopped sweet onion
- 2 medium garlic cloves minced, use elephant garlic for sweeter flavor
- 1 teaspoon pumpkin pie spice mix
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup dried cranberries reserve about 1 tablespoon for garnish
- 1 sprig fresh rosemary
- 1/3 cup balsamic vinegar
- 10 ounces plain goat cheese bring to room temperature
- 2 tablespoons hot honey or regular, divided
- 2 tablespoons chopped pecans toasted
Instructions
- Cut the squash (including precut) into 1/2 inch pieces. Heat the olive oil in a nonstick sauté pan over high heat. Add the squash and spread it out over the pan. Cook for 2-3 minutes, then check whether it's golden brown on the bottom. Toss it to allow it to brown on the second side for another 2 minutes so the squash browns evenly. Then, remove it from the pan and let it cool.
- Put the onions and garlic in the pan and sauté them for about 3 minutes or until they're softened and starting to turn golden. Meanwhile, chop the cooked squash until it's a chunky salsa texture. Return this to the pan with the onions and garlic.
- Add the pumpkin pie spice mix, sage, thyme, salt, and nutmeg to the pan with the vegetables. Reduce the heat to medium, and stir the mixture well to allow the spices to toast for about 20 seconds.
- Add 2 tablespoons of water, a rosemary sprig, and most of the cranberries (I reserve about 1 tablespoon for garnish). Cover the pan, reduce the heat to medium-low, and let the mixture simmer for about 5 minutes or until the squash is tender. Taste and adjust any spices or salt if necessary.
- While the vegetables simmer, prepare the balsamic glaze. Place the balsamic vinegar in a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat and let it simmer for about 4 minutes or until the vinegar has reduced by half and it's thick enough to coat the back of a spoon. Do not overcook it or it will harden. Remove it from the heat.
- Combine the goat cheese with 1 tablespoon of hot honey. Use a hand mixer to whip it for about 60 seconds or until it's fluffy.
- To assemble the dish, spread the goat cheese over the bottom of a shallow bowl, plate, or tart pan. Add the hot squash mixture over the goat cheese. Sprinkle with toasted chopped pecans, drizzle with balsamic glaze and the remaining hot honey.
- Serve immediately with crostini (toasted thinly sliced French bread) or crackers.
Notes
Nutrition
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