Butternut Squash Crostini With Balsamic Glaze
We just got back from an amazing couple of days in Montana. The farm survived and the chickens are all healthy and happy. Most importantly we feel refreshed and rested. We obviously couldn’t have done this without our awesome friends who took care of Tumbleweed while we were away. We can’t leave the farm from March through the beginning of November and now that things have settled down it’s nice to travel and catch up with family both near and far. With that being said, we still have daily chores that need tended too and we are so lucky to have friends and neighbors step in for us.
Now that we’re home we are running around trying to get chores done before family and friends arrive for Thanksgiving. And speaking of Thanksgiving, how good do these crostini look? I thought I’d share this simple appetizer with you because I think this would be a great addition to any Thanksgiving menu. These crostini are easy to whip up and are definitely a crowd pleaser. I don’t know about you all, but in our household Thanksgiving just isn’t complete without a little butternut squash on the table!
It’s hard to believe that most our Thanksgiving menu will include vegetables we harvested during a heatwave in August. Our storage crops (potatoes, squash and roots) are packed away in the barn and it feels like a lifetime ago when we were busting our asses hauling thousands of pounds of squash from the fields to the barn. My body still aches from the summer months but this holiday season the physical pain from farming is totally worth it. We are eating very well here at Tumbleweed Farm. I just hope my chiropractor bill isn’t going to exceed what we profited off all of these squash! #farmersproblems
These crostini are full of my favorite things. Luscious winter squash, earthy sage, creamy goat cheese and sweet balsamic glaze. One bite of these crostini and I think you will agree!
If you’re in a pinch for an appetizer on Thursday look no further. I hope you all enjoy these crostini as much as we do. If you don’t eat dairy or can’t find a good quality goat cheese you can substitute with my cashew cheese recipe. I made these rosemary roasted grapes and cashew cheese crostini last winter and they were a big hit. Regardless of which option you go with I think you’ll be happy. Dig in!
Butternut Squash, Sage & Goat Cheese Crostini with Sage & Balsamic Glaze
Prep Time: 15 mins. Cook Time: 35-45 mins. Serves: 20-22 pieces
- 1 1/2 pounds butternut squash, peeled, seeded and cut into 3/4 inch cubes
- 4 Tablespoons olive oil, divided
- Fine sea salt
- Black pepper
- 1 baguette of good quality bread, sliced into 1/2 inch thick pieces
- 8 ounces good quality goat cheese (preferably organic)
- 3 Tablespoons fresh sage, minced
- 1 cup balsamic vinegar
- Preheat the oven to 425F. In a large bowl toss the squash with 2 Tablespoons of olive oil and season with salt and pepper. Place the squash on a prepared baking sheet in a single layer and roast until fork tender and lightly browned, anywhere from 35-45 minutes. Toss the squash halfway through cooking.
- About 15 minutes before the squash is done place the baguette slices in a single layer on a baking sheet (or two) and brush with the remaining 2 Tablespoons of oil. Bake in the oven until golden and toasted. About 5-8 minutes.
- While squash cooks prepare your balsamic glaze. Place the vinegar in a small saucepan over medium-high and bring to a low boil. Reduce the heat to medium-low and simmer the vinegar, stirring often, for about 15 minutes, until it has roughly reduced by two-thirds. Keep a close eye on it as you don’t want it to burn. When the vinegar coats a spoon it’s ready to rock! Remove from the heat and let the vinegar slightly cool.
- To assemble, spread each crostini with goat cheese. Top with a few pieces of butternut squash, a pinch of sage and a drizzle of the balsamic glaze.
Notes*You can substitute store-bough balsamic glaze if you're in a pinch for time. *Use this recipe as a guide. Adjust measurements and ingredients as necessary. *Cooking times will vary depending on your ingredients and oven/stove.