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Butternut Squash & Goat Cheese Crostini with Thyme

Posted November 22, 2016


Makes 10 Servings


  • 1/2 Tbsp. extra virgin olive oil
  • 1/2 whole wheat French baguette, slided into 1/4" rounds
  • 1 garlic clove


  • 4 oz. goat cheese, room temperature
  • 1 Tbsp. fat-free milk
  • 1-1/2 Tbsp. light olive oil
  • 2 cups peeled & diced butternut squash (1/2" cubes)
  • 1/2 tsp. freshly chopped thyme
  • Pinch kosher salt
  • Freshly ground pepper


  • 1 tsp. freshly chopped thyme
  • 1/2 Tbsp. extra virgin olive oil
  • Optional: sprinkle of chili flake


Preheat oven to 400 degrees.

With a pastry brush, brush both sides of baguette slices. Toast in oven on baking sheet until lightly golden, about 6-8 minutes. Remove from oven, rub each crostini with garlic clove and set aside.

Heat a large saute pan over medium high heat. Add light olive oil. When oil is hot, add butternut squash. Allow squash to cook for 2-3 minutes before tossing to allow for it to caramelize. Continue to cook squash, season with salt and pepper, and sprinkle in ½ tsp. thyme. Cook until fork tender. Allow to cool to room temperature.

Assemble crostini. Spread softened goat cheese on crostini. Top with butternut squash. Finish with a sprinkle of fresh thyme and drizzle with extra virgin olive oil.

See more recipes from the Holiday Happy Cook class!

Recipe by Ingrid Berger of the Happy Cook Charlottesville