BUTTERNUT SQUASH AND GOAT “CHEESE” CROSTINI
Fall has finally arrived, and with it, Gathering Season. As the weather cools and days become shorter, this abundant season is all about gathering around the table to enjoy nourishing meals with friends and family, like this recipe adapted from Lauren Conrad’s Butternut Squash and Goat Burrata Fall Crostini. The secret ingredient to ours? A simple, essentially hands-off, homemade goat “cheese“. Thick but spreadable and creamy with a slight tang, the homemade goat cheese is what will surely set this appetizer apart.
- Homemade Redwood Hill Goat Yogurt "cheese"
- 1 medium-sized butternut squash
- 2 tablespoons of olive oil
- 1 french baguette
- Salt & pepper to taste
- Red pepper flakes
- Preheat oven to 350 degrees.
- Slice the baguette and arrange the pieces onto a baking sheet. Drizzle the slices with olive oil and toast for 10 minutes or until golden.
- Cut your butternut squash in half and discard the seeds. Cut the squash into cubes and place them onto an oiled skillet over medium heat.
- Season the butternut squash with salt and pepper, stirring occasionally. The squash are done cooking when tender.
- Once your baguette slices are ready, spread your homemade goat "cheese" on each slice.
- Add a few arugula leaves on top of the "cheese" spread, followed by the butternut squash.
- Garnish with red pepper flakes.