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Butternut Squash Crostini & $500 Cash Giveaway

This Butternut Squash Crostini is deliciously savory-sweet and perfect for holiday entertaining!
Prep Time 45 minutes
Total Time 45 minutes
Servings 36
Author Cathy Trochelman


  • 1 french baguette
  • 4 oz. fresh goat cheese
  • 1 small butternut squash approx. 2 pounds
  • ¼ c. maple syrup
  • 1 tablespoon olive oil
  • ½ c. whole almonds chopped
  • 1 tablespoon minced fresh rosemary
  • ¼ teaspoon kosher salt
  • ¼ c. dried cranberries chopped


  1. Heat oven to 425 degrees.
  2. Poke squash several times with a fork; heat in microwave 5 minutes to soften.
  3. While squash is softening, slice baguette diagonally into ½ inch slices. Place slices on a large baking pan.
  4. Once squash is cool enough to handle, peel and cut into small (1 cm.) cubes.
  5. Toss squash with maple syrup to coat; spread in a large rimmed baking pan.
  6. Place both baking pans in pre-heated oven.
  7. After 8 minutes, remove bread from oven.
  8. Stir squash and continue roasting 10 minutes more.
  9. Spread goat cheese onto toasted bread, approx. ½ teaspoon per slice.
  10. Heat 1 tablespoon olive oil in a small skillet.
  11. Add chopped almonds, minced rosemary, and kosher salt; toast 5-7 minutes over medium heat, stirring occasionally.
  12. Combine roasted squash with toasted almonds and stir.
  13. Top each crostini with a scant 1 tablespoon of the squash mixture.
  14. Sprinkle with dried, chopped cranberries.