Roasted Squash and Goat Cheese Crostini Roasted Squash and Goat Cheese Crostini

Roasted Squash and Goat Cheese Crostini image Image by: Roasted Squash and Goat Cheese Crostini image Author: Canadian Living

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


  • 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


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


  • Iron 3.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 26.0
  • Vitamin C 6.0
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Roasted Squash and Goat Cheese Crostini