Description
This Butternut Squash Crostini with Goat Cheese and Fig Glaze is a deliciously sophisticated appetizer featuring roasted butternut squash seasoned with herbs and spices, creamy goat cheese spread on crisp baguette slices, and a sweet-tangy fig balsamic glaze. Garnished with crispy fried sage leaves, this recipe balances savory, sweet, and herbal flavors to create a perfect bite for entertaining or special occasions.
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), peeled, seeded, and chopped
- 1 tbsp avocado oil (or other high-heat cooking oil)
- 30-40 sage leaves, divided (20 leaves for roasting, the rest for frying as 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 (preferably 1-2 days old)
- Avocado oil in a spray (or 1 tbsp)
- 1 clove garlic (optional, for rubbing on toasted bread)
- 1 tbsp goat butter (or regular/vegan butter)
- Creamy spreadable goat cheese
Instructions
- Preheat the Oven: Set your oven to 450°F (230°C) to begin roasting the butternut squash perfectly.
- Prepare Fig Balsamic Glaze: In a small jar, combine the extra virgin olive oil, fig preserves, balsamic glaze, and a pinch of sea salt and pepper. Stir well and set aside until serving.
- Prepare the Butternut Squash: Peel, seed, and chop the butternut squash into bite-sized pieces. Place them on a large baking sheet or divide between two pans ensuring enough space for even roasting.
- Season the Squash: Drizzle the chopped squash with avocado oil and toss to coat. Finely chop about 20 sage leaves (or use 1 tsp dried sage) and add along with dried thyme, rosemary, garlic powder, onion powder, smoked paprika, sea salt, and pepper. Toss again to ensure an even spice coating.
- Roast the Squash: Place the pan in the preheated oven and roast for 20 minutes, tossing the squash halfway at the 10-minute mark to ensure even cooking and caramelization.
- Prepare the Baguette: While the squash roasts, thinly slice the baguette. Arrange the slices in a single layer on a baking sheet and lightly spray or brush each side with avocado oil for crisping.
- Toast the Bread: Once the squash is done, reduce the oven temperature to 400°F (200°C). Place the oiled baguette slices in the oven and toast for about 10 minutes or until golden brown and crispy around the edges.
- Garlic Rub (Optional): Remove the toasted bread and carefully rub one side of each slice with the garlic clove to add a subtle garlic flavor.
- Fry Sage Garnish: Heat a pan over high heat and add the goat butter. When melted, add the remaining sage leaves and fry until they turn golden and crispy, taking care not to burn them. Remove and drain on a napkin to absorb excess oil.
- Assemble the Crostini: Spread a generous layer of creamy goat cheese on each toasted baguette slice. Top with roasted butternut squash pieces, drizzle with the prepared fig balsamic glaze, and finish with a crispy fried sage leaf garnish.
- Serve: Best enjoyed immediately while the bread is still crisp and the flavors are fresh.
Notes
- You can substitute balsamic glaze with balsamic vinegar if needed; start with 1 tbsp and adjust to taste as it will be less thick and more vinegar-forward.
- Use about 20 sage leaves (approximately ¼ cup chopped) for roasting the squash and reserve the remaining for frying as garnish (usually 1-2 leaves per crostini slice).
- For the avocado oil spray, if not available, use a kitchen brush to evenly coat the baguette slices with oil for crisping.
- The garlic rub on toasted bread is optional but adds a lovely aroma and subtle flavor.
Nutrition
- Serving Size: 1 crostini
- Calories: 140
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
