Go Back
Print
Butternut Squash and Brie Crostini
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
This simple Butternut Squash Crostini recipe practically screams holiday with sweet squash, cranberries and tangy pomegranate seeds. Honey and sage add the finishing touches. Serve over toasted baguette slices with melty Brie. It's a great addition to your holiday entertaining menu.
Course: Appetizer
Servings: 20 crostini
Ingredients
  • 2 tablespoons olive oil
  • 4 cups diced butternut squash *
  • 1/2 cup coarsely chopped dried cranberries
  • 1/2 cup pomegranate seeds
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh sage
  • 8 ounces brie cheese, thinkly sliced
  • 1 whole grain baguette, cut into 1/2 slices (about 20 slices)
Instructions
  1. Preheat oven to 400°F.
  2. Heat olive oil in large nonstick skillet over medium heat. Add squash and cook, stirring occasionally, until squash is tender, about 8 minutes.
  3. Stir in cranberries and pomegranate seeds. Cook until heated through, about 2 minutes. Stir in honey and sage.
  4. Arrange baguette slices on baking sheet. Bake until crisp, about 5 minutes. Turn slices over. Arrange brie on baguette slices, breaking pieces as needed to fit. Bake until cheese is slightly melted, about 2 minutes.
  5. To serve, spoon squash mixture on baguette slices.
Recipe Notes

* For a real timesaver, substitute 1 (16-oz.) package frozen diced squash for fresh squash. Reduce the first cook time to 3 minutes.