Roasted Butternut Arugula Crostini

These Roasted Butternut Arugula Crostini are the perfect fall appetizer with a bite of peppery pizzaz of arugula and sweet butternut squash.

Roasted Butternut Arugula Crostini

Lynne Kasper, host of The Splendid Table on NPR, says the language of food photography is universal, which is why I love Instagram so much. I have friends from all over the world there, and it warms my heart to see people eating together: You see the food, but you also see and feel the people whose food it is. You get their place in the world. You feel like you can walk into her pictures.

Roasted Butternut Arugula Crostini
We recently were invited to dinner at our friends’ house in Ashland, because they wanted us to meet their family. How beautiful is that? Sharing your friends and family with others, is what makes the world go around. The more connected we become in life, the richer our lives will be. It’s easy to keep the same routine, invite the same people over and over again, only hang out with our family members—which is meaningful, don’t get me wrong. But picture expanding your circle of friends by introducing those friends to new people, including your family members, and seeing those friendships take off. I really think we have a great responsibility in life to not hoard what we’ve been given, but to use it and expand our circles. We learn to grow, give, and love in deeper ways.

Roasted Butternut Arugula Crostini

I love the table. I love food, what it means, the wine glass in my hand, the people who are sitting next to me, what it does, how it feels in my heart.

Roasted Butternut Arugula Crostini

We sat for hours and got to know each other. Generations between us, our 23-year-old son conversing across the table with another generation. The rhythm of feasting with people we know (so familiar to us), and people we do not know, brought a rich cadence into our life. It challenges our growth in life when we hear new ideas, something spiritual that feeds our soul, encouragement, life-giving words that admonish, fill up our cups, and send us back out into the big, scary world.

Roasted Butternut Arugula Crostini

With the traditional tastes of the season that come in the next few months ahead, today I’m leaving you with a very simple appetizer recipe, Roasted Butternut Arugula Crostini, very simple to make, and enjoyed by all.

We still need to limit our consumption with the holiday season here, but one thing I do not want to limit is grafting new people into our lives. Instead, I want to think of feasting together as a spiritual journey.

Shauna Niquest says it well: The rhythm of flavor and feast and celebration during the holidays, tempered by limitations and structure … draws me closer to God, more dependent, more connected, more grateful for his presence.

Are you challenged to meet and invite “new” people” into your home this holiday season, or do you feel best sticking with familiar family and friends?

Roasted Butternut Arugula Crostini

Roasted Butternut Squash Crostini
Print Recipe
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Roasted Butternut Arugula Crostini

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash peeled and chopped into 1/2 inch pieces
  • salt and pepper
  • 4 ounces goat cheese room temperature
  • 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 3/4″ 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 with butternut. Lightly salt and pepper. Optional to drizzle with honey. Serve!

Roasted Butternut Arugula Crostini

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2 comments on “Roasted Butternut Arugula Crostini”

  1. 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!

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