Here's a fun appetizer recipe for the holidays! Roast some butternut squash and grapes and serve over herbed goat cheese crostini.

Roasted Butternut Squash and Grape Crostini

Written by Becky

These Roasted Butternut Squash and Grape Crostini are the perfect appetizer recipe for holiday parties and gatherings.

Tis the season to be all consumed with all things Christmas and I LOVE IT.  We have lots of fun family traditions around this time of year and it truly makes it so special.  While all of the gift giving and buying can stress me out, it’s the Christmas traditions that make the holiday magical for me.

Roasted butternut squash and grapes are great on top of crostini.

Normally, around this time of year I’d be all consumed with all things festive, but this year our little family is also preparing to move abroad for a few months.  Come January 1st we’ll be living in Paris.  Yep, you heard that right, we’re totally nuts and taking our two kiddos with us abroad.  We’ll be living in France, Italy and Croatia for a few months, working and living in a culture not our own.

These crostini with roasted butternut squash and grapes gets devoured at any gathering I bring it to.

So, my heart is split, I want to be enjoying Christmas to the fullest… keeping up with advent calendars, making all of our favorite Christmas foods (like these Christmas cookies, homemade marshmallows and hot cocoa etc), doing all of the Christmas markets and fun activities… but my mind is also filled with thoughts of Europe.  What will it be like for our family of 3 to live abroad for a few months, what all do we need to pack, what kind of shoes do I need? (YES, I have constantly been concerned about my shoes).

Roasted butternut squash and grapes are the perfect topping for crostini.

I’ll try my best to enjoy this magical season while also preparing my heart and my family for our adventure. And I’ll be smiling all the while because its just all SO GOOD!  For now, I’ll leave you with a few wonderful seasonal recipes to fill your house with all of the best flavors as you enjoy the holidays.

Seasonal Recipes to try this December

Beet & Pomegranate Green Smoothie by JoyFoodSunshine

Kale and Brussels Sprout Salad with Lemon Vinaigrette by Flavor the Moments

Mini Fruitcakes by Healthy Seasonal Recipes

Red Kuri Squash and Fennel Soup with Savory Granola by Floating Kitchen

Garlic and Herb Twice Baked Baby Potatoes by She Likes Food

Roasted Butternut Squash and Grape Crostini

Roasted Butternut Squash and Grape Crostini is a perfect seasonal appetizer for winter or fall gatherings.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American


  • 2 cups butternut squash, 1/4 inch cubes
  • 2 cups grapes
  • 1 tablespoon olive oil
  • 1 baguette, whole wheat ciabatta
  • 3 ounces goat cheese
  • 1 teaspoon chopped fresh herbs, rosemary, thyme, sage
  • 1 tablespoon honey, plus more for garnishing
  • 1/4 teaspoon salt


  • Preheat oven to 400 degrees and get out a rimmed baking sheet. 
  • Cut butternut squash into small cubes and break apart grapes into clusters. Toss butternut squash with olive oil and season with salt and pepper. Spread out onto baking sheet and bake for 10 minutes. Add grapes (drizzled in olive oil) and continue to bake 10-12 more minutes or until squash is soft and grapes are fragrant.
  • While squash and grapes are roasting, mix together the goat cheese with herbs, salt and honey.  
  • Slice up the baguette into 1/2 inch thick rounds.  Spread goat cheese mix onto the rounds. Top with squash and grapes, then, drizzle with extra honey. 
  • Turn oven down to 375 degrees. Place prepped crostini back in the oven for 5 minutes. Serve warm. 

Comments (8)

  1. I have to say that I’m envious of you…I would love the chance to live in Europe. That sounds beyond exciting and the experience of a lifetime! I wish you safe travels and follow along with your adventure! This crostini looks absolutely delicious — the roasted butternut and grapes sound divine!

    • Thanks so much Marci! It will be fun to figure out cooking while we’re there too. I’ll definitely be roasting a lot of veggies, probably with bread just like this but call it a meal 🙂

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