Roasted Squash and Goat Cheese Crostini

Roasted Squash and Goat Cheese Crostini image Author: Canadian Living Credits: Roasted Squash and Goat Cheese Crostini image

A few crostini and a lemony salad make the perfect light lunch. To save time, you can bake the bread ahead and store it in an airtight container for up to 24 hours.

  • Portion size 15 servings
  • Credits : Canadian Living Magazine: November 2013

Ingredients

  • 2 cups (1/2 inch/ 1 cm) seeded, peeled butternut, turban, acorn or kabocha squash
  • 1 teaspoon olive oil
  • pinch each salt and pepper
  • 15 slices baguettes
  • 1 clove garlic halved
  • 1/2 cup soft goat cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons chopped fresh chives

Method

On greased rimmed baking sheet, toss together squash, oil, salt and pepper. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes.

Meanwhile, arrange baguette slices on separate rimmed baking sheet; add to oven and bake until light golden, about 5 minutes. Rub cut side of garlic over crostini. In bowl, combine goat cheese, milk and lemon juice; spread over crostini.

Top with squash. Sprinkle with chives.

Change it up- Prosciutto and Squash Crostini: Sprinkle 3 thin slices prosciutto, chopped, onto goat cheese mixture before adding squash.

Nutritional facts per piece: about

  • Fibre trace
  • Sodium 62 mg
  • Sugars 1 g
  • Protein 2 g
  • Calories 47.0
  • Total fat 2 g
  • Potassium 71 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 6.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Squash and Goat Cheese Crostini

Login