Why Make This Recipe
Maple Butternut Squash Crostini with Mushrooms is a tasty mix of sweet and savory flavors. The roasted butternut squash brings natural sweetness, while the sautéed mushrooms add a rich, earthy taste. A layer of whipped goat cheese makes it creamy, and the blackberry balsamic glaze adds a hint of tang. This crostini works well as an appetizer for gatherings, holiday parties, or even as a quick snack. It’s easy to make but still looks and tastes special enough to impress your guests!
How to Make Maple Butternut Squash Crostini with Mushrooms
Ingredients
the crostini:
- Baguette slices
- 1 small butternut squash, peeled and cubed
- 1-2 tbsp olive oil
- 2 tbsp maple syrup
- Salt and freshly ground pepper
the topping:
- 8 oz mushrooms, sliced
- 1 shallot, minced
- 1-2 tbsp olive oil
- Salt and pepper
- Whipped goat cheese (or goat cheese beaten with a splash of cream)
the drizzle:
- Blackberry balsamic glaze (blackberries, balsamic vinegar, a touch of sugar)
Garnish:
- Fried sage leaves
- Optional fresh herbs (thyme or sage)
Directions
- Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, maple syrup, salt, and pepper. Roast on a sheet pan until tender and caramelized, about 20–25 minutes.
- While the squash is roasting, heat a skillet and sauté the mushrooms and minced shallot in olive oil until browned. Season with salt and pepper.
- Toast baguette slices in the oven until crisp, about 5–7 minutes.
- Spread whipped goat cheese on each crostini. Top with roasted squash and mushroom mixture.
- Drizzle with blackberry balsamic glaze and garnish with fried sage leaves and herbs, if desired.
- Serve warm or at room temperature. These can be prepared in advance and assembled just before serving.
How to Serve Maple Butternut Squash Crostini with Mushrooms
Serve the crostini on a large platter for easy sharing. They are great as an appetizer at parties or as a light snack. Enjoy them alongside a glass of white wine for a perfect pairing.
How to Store Maple Butternut Squash Crostini with Mushrooms
If you have leftovers, store the individual components separately. Keep the crostini, roasted squash, and sautéed mushrooms in airtight containers in the refrigerator for up to three days. Assemble the crostini just before serving for the best taste and texture.
Tips to Make Maple Butternut Squash Crostini with Mushrooms
- For extra flavor, add some garlic to the mushrooms while sautéing.
- Feel free to use other types of cheese if goat cheese isn’t your favorite; cream cheese or ricotta can work too.
- If you want to save time, you can buy pre-peeled and cubed butternut squash.
Variation
You can substitute different toppings based on what’s in season. Try using roasted beets or a mix of roasted vegetables for a different twist. Additionally, using different types of mushrooms, like shiitake or oyster mushrooms, can add unique flavors.
FAQs
Can I make the crostini ahead of time?
Yes, you can prepare the roasted squash and sautéed mushrooms in advance. Just assemble the crostini shortly before you plan to serve them.
What can I use instead of blackberry balsamic glaze?
If you can’t find blackberry balsamic glaze, regular balsamic glaze will work, or you can make your own by simmering balsamic vinegar with a touch of honey or sugar until it thickens.
Is this recipe vegan?
This recipe contains cheese and may not be suitable for vegans. To make it vegan, you can omit the goat cheese or use a vegan cheese alternative.