Butternut Squash Crostini
Dripping with flavor, this butternut squash crostini recipe stacks roasted squash, shiitakes, chive cream, and pomegranate blackberry balsamic onto golden bread like it’s headlining snack hour. Three bites in and you’ll wonder what the heck your life was even about before crostini came in and swept you off your feet.
Servings: 12 Servings
Calories: 203kcal
Cost: $14
Ingredients
For the Chive Cream:
- 2 tablespoons chives minced
- 2 teaspoons rosemary chopped
- 2 teaspoons dijon mustard
- ½ cup soft cashew cheese or vegan cream cheese
For the Butternut Squash:
- 2 cups butternut squash diced 1 cm.
- 8 oz. Shiitake mushrooms sliced, stems discarded
- ½ cup red onion or shallots diced
- 1 teaspoon poultry seasoning
- 1 tablespoon olive oil
- 4 teaspoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon orange juice
- ½ cup roasted chestnuts sliced
For the Optional Sage Leaves and Garnish:
For the Crostini:
For the Pomegranate Blackberry Balsamic:
- 2 tablespoons pomegranate molasses
- 2 tablespoons blackberry preserves
- 3 tablespoons balsamic vinegar
- 1 teaspoon orange zest
- 2 teaspoons tamari or soy sauce
Instructions
- In a small bowl, combine the chives, rosemary, Dijon mustard, and cashew cheese. Mix until smooth and refrigerate until ready to use.
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- In a bowl, toss together the the butternut squash, mushrooms, red onion, poultry seasoning and olive oil.Transfer the contents of the bowl onto the parchment-lined baking pan, and roast for 15-17 minutes, flipping the contents of the pan around once halfway through.
- Once the pieces of squash are lightly golden and fork tender, remove from the oven and transfer the contents of the pan back into a bowl along with the tamari, maple syrup, orange juice, and chestnuts. Stir to combine and set aside to cool slightly.
- For the optional sage leaves, stir the sage leaves and olive oil together in a bowl until the herbs are well coated. Bake them in the oven at 400°F (200°C) for 7-8 minutes until crisp, but not completely dried out. As they cool sprinkle with salt to taste.
- Toss the baguette slices in a bowl with the cinnamon, coriander, and olive oil until well coated.
- Arrange the bread slices on a parchment paper-linked baking pan and bake for 7 minutes, or until crisp and lightly golden.
- When the bread comes out of the oven rub with the garlic cloves and sprinkle with salt to taste.
- In a small bowl, using the tines of a fork combine the pomegranate molasses, blackberry preserves, balsamic vinegar, orange zest, and tamari.
- Spread each crostini with a layer of the chive cream.
- Spoon the roasted butternut squash mixture on top.
- Drizzle with the pomegranate blackberry balsamic and garnish with micro greens and crispy sage leaves, if using.
Notes
🔥 Roastbusters:
Spread squash in a single layer so it caramelizes instead of steaming into mush. Golden edges = flavor gold.
🧄 Garlic Shredy Krueger:
Rub garlic on the crostini while hot and a little dry—heat helps it shred and mellow into the bread.
⏰ Save Time:
If you are trying to make this faster, you can roast the squash, crisp the sage, and toast the bread at the same time on separate pans.
📅 Prep Ahead:
Chive cream and squash mixture can chill up to 4 days ahead. Toast bread right before serving, or use day‑old for prime crunch.
Nutrition
Calories: 203kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 609mg | Potassium: 244mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2514IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 2mg