Butternut Squash Appetizer
If you’re looking for a fresh, vibrant fall appetizer, this Butternut Squash Appetizer is the perfect choice. Roasted butternut squash offers a natural sweetness, while the peppery zing of arugula and the creamy richness of goat cheese create a beautiful harmony of flavors.
These roasted butternut with arugula crostini bites not only looks stunning but also comes together quickly, making it perfect for both casual get-togethers and special occasions. Each bite is finished with a drizzle of honey and crumbled bacon for a savory touch, making these crostini an unforgettable starter for any fall gathering.
Butternut Squash Appetizer
It’s such an easy recipe to make, and pretty with fall colors, too. I often double the recipe for the roasted butternut and save some to add to a pot of soup. The combination of flavors will impress your guests without keeping you in the kitchen for long. I love to serve these with a big pot of chili on a chily fall day :)
Read more: Butternut Squash Appetizer
Why I love this recipe
- Perfect for fall entertaining and Thanksgiving!
- Every bite is fresh and vibrant and the colors look beautiful on a plate or charcuterie board.
- The crispy bacon and drizzle of honey on each crostini is a crowd pleaser.
Gather these ingredients
- Extra virgin olive oil
- Butternut squash – peeled and chopped into ½ inch pieces
- Salt
- Pepper
- Bacon – sliced, cooked and crumbled
- Goat cheese
- Baby arugula
- Honey
- Baguette bread – sliced
How to make this Butternut Squash Appetizer
- Preheat the oven to 425 degrees F.
- Peel and cube the butternut squash into ¾ “ cubes, toss lightly with olive oil, salt, and pepper.
- Place on a baking sheet, and bake for 25-35 minutes or until the squash is tender.
- Slice baguette bread.
- Drizzle with olive oil and toast lightly in the oven for 2-3 minutes.
- Assemble the baguette slices with goat cheese, then top with arugula, a few pieces of the baked butternut squash, and crumbled bacon. Lightly salt and pepper.
- Drizzle with honey.
- Serve and enjoy!
Tips & substitutions
- If goat cheese isn’t your favorite, try using feta, ricotta, or cream cheese for a different taste and texture.
- Swap the bacon for crispy prosciutto or pancetta, or leave out the meat for the vegetarian option.
- Instead of honey, you can glaze the crostini with maple syrup or a balsamic glaze.
- If you don’t have a baguette, you can use sourdough or ciabatta bread as a base.
- You can use spinach leaves instead of arugula.
- You can use roasted sweet potatoes instead of butternut squash.
Serving suggestions
This Butternut Squash Appetizer pairs perfectly with your favorite fall-time soup or as part of a grazing board, accompanied by baked brie, stuffed mushrooms, or roasted Brussels sprouts.
Storage
Place any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, store the components separately–keep the roasted butternut squash, bacon, and goat cheese in separate containers.
What’s your favorite squash to cook with in the fall?
I’ve used butternut squash in many recipes like these
- Butternut Squash Rosemary Soup
- Butternut Squash Cheesecake
- Pear Butternut Squash Breakfast Casserole
- Chili with butternut squash
Get the Recipe:
Butternut Squash Appetizer
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 lb butternut squash, peeled and chopped into ½ inch pieces
- salt and pepper
- 4 ounces goat cheese, room temperature
- 6-8 slices bacon, cooked and crumbled
- 1.5 ounces fresh baby arugula
- Honey
- 1 loaf baguette bread, sliced
Instructions
- Preheat oven to 425 degrees. Peel and cube the butternut squash into ¾″ cubes, toss lightly with olive oil, salt, and pepper. Place on baking sheet, and bake for 25-35 minutes until tender.
- Slice baguette bread. Drizzle with olive oil and toast lightly in the oven for 2-3 minutes.
- To assemble, spread the baguette slices with goat cheese, then top with argula, ending a few pieces of roasted butternut squash, ending with crumbled bacon. Lightly salt and pepper. Drizzle with honey. Serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Hi Sandy – Love this post and passed it on. I’m on the “Feast Team” at our new church. We serve lunch to all every Sunday and I continue to grow in my understanding of the connection between feasting and spiritual journey. I’ve always felt there’s something very special there. And that kitchen?! WoW! What a spot to gather a crowd. One more thing – we roasted butternut squash a few days ago and topped it with fresh sage leaves that were fried in olive oil for a few seconds. I’m going to make your crotini recipe and add the sage too!
That sounds amazing, Donna! Love that name … “feast team” and how it centers around hospitality!