Can you guys BELIEVE it’s almost Thanksgiving? I know I can’t. But I’m glad that it is, because it means I get to team up with Meghan from Cake ‘n’ Knife and Susannah from Feast + West who are hosting the Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes over the course of this week!
The idea is similar to a progressive dinner but it’s virtual so we can have a Thanksgiving dinner with blog friends. I’m so excited to be joining some of my favorite bloggers and meeting some new ones, too! Be sure to check out today’s menu at the bottom of this post to see all the amazing dishes we are all serving up.
A few weeks ago, I went to our farmers market to stock up on some fall veggies and pumpkins. While I was there, one of the farmers convinced me to try butternut squash. So I bought one and for the next weeks, tried to figure out what the heck I could use it for. I had never tried it, so I had no idea what it would taste like. I didn’t really want to make a huge batch of soup not knowing if I’d like the taste or not. So I decided to incorporate it into an appetizer that would be perfect for a snack on turkey day before dinner is served!
I can’t lie, these are some of my favorite treats I’ve had. Butternut squash is kind of fascinating to me. When I cut it in half to remove the seeds, it smelled just like cantaloupe (please tell me I’m not the only one!) but it doesn’t taste at all like it. To me, it was a mix of sweet potato and pumpkin, kind of. It was delicious. The goat cheese plus cranberries added so much texture and depth of flavor!
You all may remember my obsession with goat cheese… So these crostinis are right up my alley. I really love how light and refreshing they are but packed with flavor!Print
- 1 baguette, cut in 1/4″ slices and toasted
- 1 butternut squash, peeled, seeds removed and diced
- 6 oz goat cheese
- 1/2 cup dried cranberries
- Sage (dried or fresh)
- Slice baguette and use a basting brush to spread olive oil on slices, toast at 350 degrees for 5 minutes or until golden on top
- Meanwhile, peel butternut squash and then slice in half vertically. Remove seeds and pulp.
- Add oil to heavy bottomed frying pan on medium high heat.
- Dice butternut squash and add to pan.
- Sauté until squash softens.
- Add squash to mixing bowl, add salt and pepper to taste.
- Add in cranberries and sage, toss to combine.
- After crostinis have toasted, spread goat cheese on each slice.
- Then top with squash mixture.
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Ginger Cran Apple Chutney from Love & Flour
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe