Roasted Butternut Squash Crostini
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Roasted Butternut Arugula Crostini

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


  • 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


  • 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!