I really tried to cut back on goat cheese and bread to be healthier, but then I made these crostini and remembered just how irresistible that combination can be.
If I could have a lifelong affair with any food, it would be bread. Jeffrey Steingarten captured that feeling perfectly in The Man Who Ate Everything, dedicating a whole chapter to bread. One line that always sticks with me: “Bread is the only food I know that satisfies completely, all by itself. It comforts the body, charms the senses, gratifies the soul, and excites the mind.”
Isn’t that enough to make you want to tear into an entire loaf and never stop?
These crostini taste like autumn in every bite. Sweet roasted squash, creamy tangy goat cheese, and crunchy walnuts sit atop perfectly toasted bread. This recipe is a celebration of fall flavors and of good bread—so please, promise me you’ll use great bread. It makes all the difference.
When I eat them I picture myself in a cozy house in the middle of a forest, leaves glowing orange and red, preparing a large autumn meal for family. In reality, I’m usually on the couch in sweatpants, devouring crostini while my dog begs for scraps and I marvel at my capacity for bread.
Humor me and imagine the idyllic version: clean apron, no smoke alarms, and a table set for a warm, harvest-style meal.
If you enjoy food writing, read The Man Who Ate Everything. It will renew your love of food and likely make you hungry right away—so have some crostini ready when you start.
Roasted Butternut Squash, Goat Cheese, & Walnut Crostini
ingredients
- 1 medium-large butternut squash
- 1 tsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 French baguette sliced into 1/2” thick pieces & toasted
- 8 oz goat cheese room temperature
- 1/3 cup walnuts chopped
- Fresh thyme
instructions
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Preheat the oven to 420°F (215°C).
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Cut the butternut squash into 1/2″ to 3/4″ cubes and arrange them in a single layer on a lined baking sheet. Drizzle with olive oil and honey, then sprinkle with salt and pepper. Roast for 15–20 minutes, until the squash is tender and lightly caramelized. Remove and let cool slightly.
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Arrange toasted bread slices on a serving tray. Spread goat cheese evenly on each slice, top with roasted butternut squash and chopped walnuts, and finish with fresh thyme leaves. Serve immediately.