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Butternut Squash Crostini with Goat Cheese & Balsamic Drizzle

Serves a party


  • 500g butternut squash

  • 1-2 tbsp olive oil

  • 1 tbsp salt

  • 1 tbsp cinnamon

  • Crushed red chili flakes, to taste

  • 12 crostini pieces

  • 5-6 tbsp balsamic vinegar

  • ½ log, soft goat cheese


Preheat oven to 400 degrees Fahrenheit (200 Celsius). Line a tray with aluminum foil and arrange chopped, uncooked butternut squash so that it is spread out over the tray. Drizzle olive oil and salt, and toss until everything is coated. Place in the oven for about 30 minutes until the butternut squash is nice and charred.

Meanwhile, take crostini piece and toast in the oven for about 10 minutes until browned.

Take a non-stick pan over medium-low heat and pour balsamic vinegar. It won’t take very long for the vinegar to start bubbling, so pay close attention here! Watch as it reduces by a third. You can tell it’s done when you take a spoon and the vinegar completely coats it as it slides off. Be sure to not let it reduce too much, as at that point it hardens into sugar.

Once the butternut squash is cooked, place in a bowl and smash together with a fork. Add cinnamon and crushed red chili.

To serve, take crostinis and spread the butternut squash mixture. Add crumbled goat cheese (you can do this with a knife), and drizzle with balsamic. Serve and enjoy!

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