Get the Recipe Butternut Squash and Pear Crostini
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
24 crostini
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Cuisine
Vegetarian
Get the Recipe Butternut Squash and Pear Crostini
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A fall appetizer full of warm, comforting flavors - white cheddar cheese is balanced with butternut squash, thyme, and pear all atop of crostini.
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Ingredients
- 2 cups butternut squash small dice
- 3-4 garlic cloves
- olive oil drizzle
- 1 baguette sliced
- 6 - 8 oz. White Cheddar Cheese sliced
- 1/4 /4 cup Parmesan Cheese shredded
- 1 1/2 /2 teaspoons fresh thyme chopped
- Pinch of nutmeg
- 1/2 /2 teaspoon salt or to taste
- 1/4 /4 teaspoon freshly ground black pepper or to taste
- 1-2 pears sliced
Instructions
- Pre-heat oven to 425°F. Toss butternut squash and garlic cloves with a drizzle of olive oil, salt, and pepper. Roast for 30-35 minutes, flipping halfway through cook time.
- Once butternut squash is cooked, lower oven temperature to 375°. Lay baguette sliced in a single layer on a baking sheet. Drizzle with olive oil lightly on each side, salt, and pepper (I usually drizzle on one side, turn it over, and "push" the baguette slice around the olive oil to cover, then repeat with the other side). You don't want the slices drenched in olive oil.
- Cook the baguette for 5-6 minutes. Flip slices and then add slices of cheese on each crostini. Return to oven to cook for an additional 4-5 minutes until cheese is melted.
- Using an immersion blender, blend together roasted butternut squash, roasted garlic, parmesan cheese, thyme, nutmeg, salt, and pepper. Spread across crostini. Top with a pear slice. Garnish with additional thyme and black pepper as desired.
Notes
- If you want to top with a crisp sage leaf, heat 1 Tablespoon butter in a small skillet over medium heat. Once melted, add sage leaves and cook for 30 seconds to 1 minute.
- *Look for cheese specifically labeled vegetarian, if needed.
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