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Butternut Squash Crostini with Roasted Squash, Caramelized Shallots, and Fresh Mint Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 148 reviews
  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Butternut Squash Crostini is a delightful appetizer featuring roasted and mashed butternut squash blended with a sweet and tangy shallot jam. Served on toasted bread slices with creamy ricotta or goat cheese and fresh mint, this recipe offers a perfect balance of flavors and textures—ideal for entertaining or a sophisticated snack.

Ingredients

Scale

Roasted Butternut Squash

  • 2 lb butternut squash, peeled and cut into 1/2 inch cubes
  • 1/4 cup olive oil, plus more for brushing bread
  • 1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
  • Kosher salt and pepper, to taste

Shallot Jam

  • 2 large shallots, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1/4 cup distilled white vinegar
  • 1 tablespoon organic apple juice
  • 2-3 tablespoons honey
  • Salt, a pinch

Crostini and Garnish

  • 6-8 slices of bread or baguette (about 1/4 to 1/2 inch thick)
  • Olive oil, for brushing bread
  • 1/2 cup fresh ricotta cheese or goat cheese
  • 2-3 teaspoons fresh mint, chopped

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 450°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes (or cayenne pepper), kosher salt, and pepper. Arrange the cubes in a single layer on a parchment-lined baking sheet. Roast for 20-30 minutes, flipping halfway through to ensure even browning, until the squash is tender and caramelized.
  2. Prepare the Shallot Jam: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced shallots with a pinch of salt and cook until softened and lightly browned, about 10 minutes. Stir in the distilled white vinegar, organic apple juice, and honey. Reduce heat to medium, and continue cooking, stirring frequently, until the mixture thickens into a jam-like consistency, about 10 more minutes.
  3. Toast the Bread: Cut the bread slices roughly 1/4 to 1/2 inch thick. Brush both sides lightly with olive oil. Place the bread slices on a sheet pan and broil on high heat for 1-2 minutes on one side until golden brown; carefully watch to avoid burning. Flip and toast the other side until lightly browned. Remove and set aside.
  4. Mash Squash and Combine: Remove the roasted butternut squash from the oven. In a bowl, mash the roasted squash with the shallot jam until well combined but still slightly chunky for texture.
  5. Assemble the Crostini: Spread a generous layer of ricotta or goat cheese on each toasted bread slice. Top with a spoonful of the mashed butternut squash and shallot mixture. Garnish with chopped fresh mint leaves. Serve immediately and enjoy.

Notes

  • You can substitute goat cheese for ricotta for a tangier finish.
  • If you prefer a spicier dish, increase the amount of chili flakes or cayenne pepper.
  • Use pre-cut butternut squash to save preparation time.
  • Watch the bread closely under the broiler to prevent burning as it can happen quickly.
  • These crostini are best enjoyed fresh but can be prepped in advance and assembled just before serving.

Nutrition

  • Serving Size: 1 crostini
  • Calories: 130
  • Sugar: 5g
  • Sodium: 130mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 5mg

Find it online: https://recipestrend.com/butternut-squash-crostini-with-roasted-squash-caramelized-shallots-and-fresh-mint-recipe/