Butternut squash & goat's cheese crostini

Name: Butternut squash & goat's cheese crostini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 40
Ingredients: ½ (about 600g) butternut squash, peeled; 2 tbsp extra virgin olive oil; 2 sprig/s rosemary, leaves finely chopped; 125 g logs soft goat's cheese; 20 g pack chives, finely chopped; 30 g unsalted butter; 40 g pine nuts; 150 g chilli crostini; 10 medjool dates, torn into quarters

Introducing your new favourite canapé: Crispy chilli crostini topped with rosemary-roasted squash, creamy goat's cheese and medjool dates – a heavenly combo. Delicious when still warm, or prep them ahead and assemble later. This recipe makes enough for a crowd, but don't be surprised when everyone comes back for seconds. Serve up more of our canapé recipes.

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Vegetarian

Makes40
CourseCanape
Prepare20 mins
Cook30 mins
Total time50 mins

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½ (about 600g) butternut squash, peeled
2 tbsp extra virgin olive oil
2 sprig/s rosemary, leaves finely chopped
2 x 125g logs soft goat's cheese
½ x 20g pack chives, finely chopped
30g unsalted butter
40g pine nuts
150g chilli crostini
10 medjool dates, torn into quarters

Preheat the oven to 220°C/ 200°C fan/gas 7. Cut the squash in half, then into thirds so you have 6 long pieces. Cut into 1cm slices, then put in a large bowl with the oil, rosemary and a pinch of salt. Toss, put on a baking tray and roast for 25-30 minutes until slightly charred and cooked through.
Meanwhile, in a bowl, mix the goat’s cheese with most of the chives until combined. Chill until needed. Melt the butter over a medium-high heat. Cook for 2 minutes until foaming, then add the pine nuts and fry for 2-3 minutes until golden brown. Tip into a bowl and set aside.
Top the crostini with a swipe of goat’s cheese and a piece of squash. Add a piece of date, then spoon over some buttery pine nuts. Finish with the remaining chives and a sprinkle of salt flakes.

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