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Creamy Butternut Squash Crostini
Sweet, roasted butternut squash meets savory garlic butter in this elegant appetizer. You'll blend the tender squash with cream cheese, toasted pecans, and fresh herbs for a rich, earthy topping that balances perfectly against crunchy, toasted baguette slices. It's a warm, comforting bite that looks impressive on any holiday table but doesn't require advanced skills to pull off. The melted Asiago cheese adds a salty, nutty finish you won't be able to resist.
Ingredients
- 1 medium butternut squash
- 3 Tbsp. butter, melted
- 3 garlic cloves, minced
- ½ (8-oz.) package cream cheese, softened
- 1½ cups freshly grated Asiago cheese, divided
- 1 Tbsp. sugar
- ½ cup chopped pecans, toasted
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 1 baguette, cut into 48 thin slices
- ½ cup olive oil
- Salt and pepper
Instructions
- 1Preheat the oven to 350 degrees. Microwave the butternut squash on high for 1 to 2 minutes. This softens the tough skin and makes slicing much safer. Cut the squash in half lengthwise, then scoop out and discard the seeds.
- 2Place the squash halves cut side down in a 13 by 9 inch baking dish. Pour hot water into the dish until it reaches a depth of 1 inch. Bake uncovered for 1 hour or until the squash is completely tender.
- 3Carefully scoop the cooked squash pulp out of the skin. Mash the pulp thoroughly and transfer it to a large mixing bowl.
- 4Melt the butter in a small skillet over medium-high heat. Stir in the minced garlic and cook for 1 minute until fragrant, watching closely so it doesn't burn and turn bitter. Pour the garlic butter over the mashed squash.
- 5Add the softened cream cheese, a half cup of the Asiago cheese, and the sugar to the squash. Beat the mixture at medium speed with an electric mixer until smooth. Fold in the toasted pecans, chopped thyme, and chopped rosemary.
- 6Arrange the baguette slices in a single layer across two large ungreased baking sheets. Drizzle or brush the bread with olive oil, then season with salt and pepper.
- 7Increase the oven temperature to 400 degrees and bake the slices for 4 minutes. Remove the pans from the oven and sprinkle the remaining 1 cup of Asiago cheese evenly over the bread. Return to the oven and bake for 2 more minutes until the cheese is melted and bubbly.
Notes
- Tip: To chop fresh herbs quickly, place the leaves into a glass measuring cup and use kitchen shears to snip them directly in the cup.
- Make ahead: You can roast the squash and mix the spread up to 2 days in advance. Store it in an airtight container in the fridge and bring to room temperature before serving.
- Swap: If you can't find Asiago, Parmesan or Pecorino Romano work beautifully as substitutes.