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A square photo of Butternut Squash Crostini with Goat Cheese and Fig Balsamic Glaze

Butternut Squash Crostini with Goat Cheese and Fig Glaze

  • Author: Veronika | thehealthfulideas
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2-6 1x
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: Amrican
  • Diet: Vegetarian

Description

Butternut Squash Crostini with Goat Cheese and fig balsamic glaze and crispy sage leaves - delicious appetizer or snack, easy to make GF. 40 mins!


Ingredients

Scale

Fig Balsamic Glaze:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp fig preserves
  • 2 tbsp balsamic glaze* 
  • Sea salt and pepper to taste

Butternut Squash Crostini:

  • 1 butternut squash (about 7 cups)
  • 1 tbsp avocado oil (or other high-heat cooking oil)
  • 30-40 sage leaves, divided** (20 leaves for roasting, the rest for frying for garnish)
  • 2 tsp dried thyme 
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika 
  • Sea salt and pepper to taste
  • 1 baguette, thinly sliced (1-2 days old is the easiest to slice)
  • Avocado oil in a spray (or 1 tbsp)
  • 1 clove garlic (optional)
  • 1 tbsp goat butter (sub regular butter or vegan butter)
  • Creamy spreadable goat cheese

Instructions

  1. Start by preheating the oven to 450°F (230°C).
  2. To make the fig vinaigrette, add the olive oil, fig preserves, balsamic glaze, and a little sea salt and pepper to a small jar and stir until combined. Set aside until ready to serve.
  3. Peel the butternut squash, remove the seeds and chop into bite-size pieces.
  4. Place the butternut squash on a big baking pan or divide it between two to give it enough space to roast. Drizzle with the avocado oil and toss to coat.
  5. Finely chop about 20 sage leaves and add them to the butternut squash. Use 1 tsp dried sage if you don’t have it fresh. Sprinkle with the rest of the spices - dried thyme, rosemary, garlic powder, onion powder, smoked paprika, sea salt, and pepper. Toss to coat evenly. Roast the butternut squash for 20 minutes, tossing at the 10 min mark.
  6. While that’s roasting, thinly slice the baguette. Lay the slices on a baking sheet in one layer and spray lightly with the avocado oil on both sides. If you don’t have cooking oil in a spray, use a kitchen brush to brush the slices with a bit of oil so they crisp up. 
  7. Take the butternut squash out of the oven, lower the temperature to 400°F (200°C) and toast the bread for about 10 minutes or until golden brown around the edges and crispy. 
  8. After you take the bread out of the oven, carefully rub each slice on one side with the clove of garlic for added flavor.
  9. Lastly, fry the rest of the sage leaves for garnish. Heat a pan over high heat. Add the butter, when it melts add the sage leaves and fry till they change color and turn a little golden. Be sure not to burn them. Take them out and place them on a napkin to soak up any excess oil.
  10. Assemble: Take a slice of bread, spread some goat cheese on it, add a few pieces of the squash, drizzle with the fig vinaigrette, and top with a fried sage leaf. 
  11. Best enjoyed immediately.

Notes

*You can use balsamic vinegar if you don’t have any balsamic glaze, the flavor just won’t be as deep and more vinegar-like. The vinaigrette will be a bit looser, start with only 1 tbsp of balsamic vinegar, taste, and adjust the amount to your liking.

**Use about 20 leaves for roasting the squash (¼ cup chopped) and the rest for frying for garnish (1-2 leaves per slice)

Keywords: butternut squash, goat cheese, fig preserves, balsamic glaze, appetizer, sage

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