• 10servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) extra virgin olive oil

  2. 1 large clove garlic, minced fine

  3. 1/2 teaspoon(s) crushed red chili flakes

  4. 1 loaf(s) baguette, ends trimmed and cut crosswise into scant 1/2-inch-thick slices

  5. 12 ounce(s) frozen cooked winter squash

  6. 2 tablespoon(s) maple syrup

  7. 1/2 teaspoon(s) kosher salt

  8. 5 ounce(s) crumbled chevre goat cheese

  9. 1/3 cup(s) toasted pine nuts

  10. 1 teaspoon(s) chopped fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. In a small sauce pan, heat olive oil, garlic and crushed red chili flakes over medium-low heat until warm, about 5 minutes; remove from heat.

  3. Line a baking sheet with aluminum foil. Arrange baguette slices on baking sheet and, using a small pastry brush, brush with olive oil. Bake 6-8 minutes until bread is lightly browned. Cool crostini completely, about 10 minutes.

  4. While crostini is cooling, place frozen squash in a microwave-safe bowl and heat in microwave on high heat for 5 minutes, stirring half way through. Allow squash to cool for 2 minutes. Add maple syrup and salt to squash and stir until well combined.

  5. Spread approximately 1/2 tablespoon squash mixture over each crostini slice. Top each with equal amounts goat cheese and pine nuts; sprinkle with thyme.


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