Butternut Squash Goat Cheese Crostini Recipes

SAVORY BUTTERNUT SQUASH CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
• Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
• Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
• Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
• Slice and serve warm or at room temperature.

ROASTED SQUASH CROSTINI WITH WHIPPED GOAT CHEESE

Steps:

• Heat oven to 350°F. Cut baguette into 40 (1/2-inch) slices. Place slices on ungreased cookie sheets; lightly brush with 1 tablespoon of the oil. Bake 6 to 9 minutes or until crisp. Cool completely.
• Meanwhile, cut squash in half lengthwise; remove and discard seeds. Cut squash into 1/2-inch cubes. In large bowl, mix squash and onion; drizzle with remaining 2 tablespoons oil. Sprinkle with garam masala, cumin and salt; stir to coat. Spread on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 20 to 25 minutes longer or until vegetables are browned and tender.
• In medium bowl, beat goat cheese, cream cheese and cream with electric mixer on high speed until smooth. Spread about 1 teaspoon cheese mixture on top of each baguette slice. Top with slightly less than 1 tablespoon squash mixture. Garnish with cilantro and pistachio nuts.

BUTTERNUT SQUASH, RICOTTA, AND SAGE CROSTINI

Steps:

• Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
• Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
• Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

BUTTERNUT SQUASH SOUP WITH GOAT CHEESE AND SQUASH CROSTINI

Steps:

• Preheat oven to 400 degrees.
• Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside.
• Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3-inch cubes. (You should have 5 cups.)
• Slice the leeks coarsely widthwise. (You should have about 1 1/2 cups.)
• Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring, until wilted, about a minute. Add the leeks and cook, stirring, for 5 minutes.
• Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft.
• Puree the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm.
• Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture.
• Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste.
• Brush the baguette slices with 2 tablespoons of olive oil, and toast until crisp. Sprinkle Parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste.
• Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

Steps:

• Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
• Do Ahead
• Herb oil can be made 1 day ahead. Cover and chill.