Butternut Squash & Goat Cheese Crostini Spread Appetizer
A sweet, savory, tangy fall or Thanksgiving 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
Substitute maple syrup or regular honey for hot honey, if desired.
To make this recipe ahead, prepare the squash mixture, balsamic glaze, and whipped goat cheese up to a day in advance. Store each ingredient separately; when ready to serve, bring the cheese to room temperature, microwave the squash mixture until hot, and warm the balsamic glaze if it's too thick to drizzle. Assemble the appetizer just before serving.
Nutrition
Calories: 160kcalCarbohydrates: 15gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 13mgSodium: 226mgPotassium: 208mgFiber: 2gSugar: 10gVitamin A: 5119IUVitamin C: 10mgCalcium: 72mgIron: 1mg
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