Roasted Butternut Squash and Grape Crostini
Roasted Butternut Squash and Grape Crostini is a perfect seasonal appetizer for winter or fall gatherings.
- 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.