I wanted to make something this weekend to commemorate the end of butternut squash season. Since it’s spring I mixed it with some fresh watercrest and goat cheese. On top of grilled crositini it’s a great evening appetizer with a glass of white wine.
Butternut squash, goat cheese and watercrest crostinis
1 2-pound butternut squash, peeled, seeded, cut into 1/2″ cubes (about 4 cups– I get mine pre-cut at Wholefoods)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Coarse sea salt and freshly ground black pepper
24 fresh watercress sprigs
3/4 cup fresh goat cheese
1/2 teaspoon finely grated lemon zest
12 3/8″-thick baguette slices, toasted
Fresh lemon juice
Preheat oven to 425°F. Toss squash and 2 tablespoons oil in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Mix goat cheese and lemon zest in a small bowl. Season with salt and pepper. Gently toss butternut squash, cheese and watercrest together.
Toast bagette slices, either under a broiler or in a toaster. Top each with a couple spoonfuls of the butternut squash mixture. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper.