Recipes: Roasted Squash Crostini with Whipped Goat Cheese
In my opinion, a great appetizer needs to have many outstanding qualities. It has to be easy to eat, visually appealing, simple and, last but not least, meat-free. Since I’m a vegetarian I may be a little biased, but I think the best appetizers are vegetarian appetizers that non-vegetarians can love, too.
Roasted Squash Crostini with Whipped Goat Cheese makes a welcome addition to the traditional holiday appetizer spread thanks to the addition of garam masala, delicata squash and a creamy whipped goat cheese base. Garam masala is a popular north Indian spice blend typically made with a mixture of ground peppercorns, cinnamon, cloves, cumin and cardamom. We love how the garam masala adds rich, earthy flavor to the delicata squash and compliments the tangy goat cheese spread.
For those looking for an alternative to butternut squash, delicata squash is a great way to mix things up. These yellow and green skinned squash are easier to cut and clean than other varieties of winter squash and have a bolder flavor and creamier texture.
Roasted Squash Crostini with Whipped Goat Cheese
Tip: Save time by toasting the baguette in advance and making the whipped goat cheese spread. On the day you plan to serve the appetizer roast the squash and assemble!
1 baguette (about 14 ounces)
3 tablespoons olive oil
1 medium (1 pound) delicata squash, peeled
1/2 medium onion, chopped (3/4 cup)
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 ounces soft goat cheese (chevre)
3 ounces cream cheese, softened
3 tablespoons heavy whipping cream
Chopped fresh cilantro
Roasted, salted pistachios
Heat oven to 350°F. Cut baguette into thin slices (about 40, 1/2-inch thick slices). Place bread slices on ungreased cookie sheet; lightly brush with 1 tablespoon of the olive oil. Bake 6 to 9 minutes or until crisp. Cool completely.
Cut peeled squash in half lengthwise; remove and discard seeds. Cut squash into 1/2-inch cubes. In large bowl, place squash and onion. Drizzle with the remaining 2 tablespoons oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch baking pan. Bake 15 minutes; stir. Bake 20 to 25 minutes longer or until vegetables are browned and tender.
In medium bowl, blend goat cheese, cream cheese and cream with electric hand mixer until smooth.
Spread about 1 teaspoon cheese mixture on top of each slice of baguette.
Top with scant tablespoon squash and onion mixture. Garnish with cilantro and pistachios.
Prep Time: 20 min | Total Time 60 min | Servings: 20 (2 pieces each)
Craving more? Check out these garam masala ideas!
- Garam Masala and Preserved Lemon Hummus from Manu’s Menu
- Spicy Red Lentil and Sweet Potato Soup from Honest Cooking
- Vegan Garam Masala Apple Pie from Vegan Latina
- The 108 Cocktail from Serious Eats