Butternut Squash with Goat Cheese Crostini

Daphne Oz
Servings: 24
30 to 60 min

Salty goat cheese and sweet maple syrup pair nicely with the season's hottest vegetable: butternut squash.

  • Ingredients
  • step-by-step directions
Butternut Squash with Goat Cheese Crostini
  • 20 ounces (1 large) Butternut Squash (peeled and diced)
  • Olive Oil
  • Onion (diced)
  • 1/4 cup Real Maple Syrup
  • 1/2 cup Apple Cider Vinegar
  • Salt and freshly ground Pepper
  • 1/2 cup Goat Cheese
  • 1/2 Baguette (1/2-inch pieces; sliced on bias; toasted)
  • 1/2 cup Chives (chopped; to garnish)
  • Bring a large pot of salted water to a boil. Add butternut squash and cook until very tender, about 10 minutes. Strain and set aside.
  • In a large sauté pan, heat olive oil over medium high heat.  Add onion and cook for 5 minutes.  Add cider vinegar and lower heat.  Season with salt and pepper.  Allow to caramelize for about 20 to 25 minutes.  During the last 5 minutes, stir in maple syrup. Mix together onions with butternut squash in a large bowl, and mash until thoroughly combined. Season with salt and pepper to taste.
  • Spread the crostini with goat cheese. Top with butternut squash mixture, and garnish with chives.
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