sqaush and chevre toast

OMG!! This crostini turned out better than I could have ever imagined! 😉 Last Fall I made a similar version with ricotta cheese and it was so delicious. Since I am avoiding regular dairy I decided that this goat cheese chèvre would be a great substitute. You could try making it both ways, they both were amazing. This is a perfect Fall recipe and a great crowd pleaser to bring to any party. You can make this recipe with any type of squash you fancy, I used delicata squash. I have used butternut squash before and it was tasty. I think pumpkin might even be amazing?! Don’t hate me but I am so excited for the crisp fall weather to arrive. I love making warm comforting meals at night like soup and roasted veggies. I hope you all had a great last weekend of summer! 🙂

squash toast ingredients

Squash Chèvre and Sage Crostini's
Cuisine: tapas
Serves: 4
  • 1-2 cups of peeled and chopped squash
  • 1 baguette (I used ciabatta)
  • ½ package of goat cheese chèvre
  • 2 sprigs of sage
  • 1 pinch nutmeg
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 1 tbs maple syrup
  1. Toss the squash in a bit of olive oil and bake the squash on a baking sheet with parchment paper in the oven at 400 degrees for 15-20 min. The squash should be soft enough to mash.
  2. Mash the squash in a bowl and add the salt, syrup, cinnamon and nutmeg. Let cool for a few minutes.
  3. Slice the bread and layer the chèvre, squash and broken up sage on top.
  4. Serve and enjoy!

squash custini