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Festive Butternut Squash, Cranberry & Goat Cheese Crostini

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Ingredients

4 Tablespoons extra-virgin olive oil, divided

12-inch sourdough baguette

4 ounces goat cheese, softened

¼ cup chopped onion

2 cups chopped butternut squash (about ½ inch cubes)*

3 garlic cloves, minced

½ cup dried cranberries

½ teaspoon salt

1/8 teaspoon ground black pepper

3 Tablespoons chopped fresh thyme

Directions

Preheat oven to 375 F. Set out the goat cheese to soften.

Slice the baguette thinly to about ¼-inch slices. Use a pastry brush to coat each side of the sliced baguette pieces with 2-1/2 tablespoons of olive oil. Bake in the preheated oven for 5 minutes, flip each sourdough, and continue to bake for an additional 3 to 4 minutes (they don’t need to brown). Remove from oven and set aside.

Pour 1-1/2 tablespoons oil into a large skillet, and heat to medium-high heat. Add onions and sauté for 2 minutes, stirring frequently. Add squash and continue to sauté for 4 minutes. Reduce heat to medium, add garlic and 2 tablespoons of thyme and stir together. Cook mixture for 5 minutes more, then add cranberries. Season with salt and pepper. Cook for another 4 to 10 minutes, or until squash is fork tender.

Assemble crostini: Spread some goat cheese onto each crostini and top with a spoonful or two of the squash mixture, pressing it in slightly to make it stick. Sprinkle with remaining thyme and serve.

*Chopping butternut squash: Cut butternut squash in half the long way with a long, sharp knife. Lay flesh-side down and chop about a ½-inch off the top and bottom of both halves. Scoop out seeds with a spoon or the inside lid of a glass jar. Peel both halves with a vegetable peeler. Cut each half in half the short way. Cut each section into ½-inch columns. Turn knife cross-wise across columns and chop to achieve ½-inch size cubes.

Nutritional information per serving:
72 calories 4g fat (1 g saturated fat) 99mg sodium 6g carbohydrate 0.5g fiber 1.5g protein
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