Sweet + savory roasted butternut squash and smooth Tillamook Cream Cheese Spread with your favorite toppings is a winning combo that will certainly please any holiday crowd.
1 French baguette, sliced 1-inch thick
2 tbsp Tillamook Extra Creamy Unsalted Butter, melted
2 tbsp Extra virgin olive oil
Roasted Butternut Squash
2 tbsp Extra virgin olive oil
1 lb butternut squash, peeled + cubed
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried parsley
1 tsp ground allspice
½ tsp ground cinnamon
½ tsp smoked paprika
4 tbsp Tillamook Extra Creamy Unsalted Butter, melted
¼ cup organic raw honey
Cream Cheese Spread
Tillamook Original Cream Cheese Spread, softened
1 tsp lemon juice
Pinch of ground cinnamon
Your favorite chopped nuts, toasted
Pumpkin seeds, toasted
Roast the butternut squash
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. On a cutting board, carefully cut the butternut squash in half lengthwise with a large knife, scooping out the seeds and pulp using a spoon and discarding them.
Then, cut the butternut squash into 1-inch thick medium cubes.
Transfer the cubed butternut squash into a bowl and add the olive oil, salt, black pepper, garlic powder, parsley, allspice, cinnamon, and smoked paprika, tossing everything together with a spatula or spoon.
Spoon the cubed butternut squash pieces onto the prepared baking sheet and brush them with the olive oil on both sides and season with the salt, black pepper, smoked paprika, oregano, thyme, basil, garlic powder, and parsley.
Bake for 20-25 minutes, or until softened.
Mix together the butter and honey until combined. Brush the honey butter onto each piece of butternut squash and bake for another 10-15 minutes until golden and 'caramelized'.
Make the cream cheese spread
In a bowl, mix together the softened cream cheese, lemon juice, and pinch of cinnamon until combined.
Toast the bread
Line a baking sheet with parchment paper. In a small bowl, mix together the melted butter and olive oil until combined.
Place slices of baguette flat unto your baking sheet and brush with mixture and bake them in the oven (at the same temperature) for 8-10 minutes, until golden brown and crisp around the edges.
Assemble the crostinis
Once bread slices are toasted, remove them from oven, letting them cool for 1-2 minutes or until they are safe to handle.
Generously spread the cream cheese spread unto each slice of bread followed by 1-2 TBSP of the roasted honey butter butternut squash and dried cranberries, chopped nuts, and pumpkin seeds until all crostinis are made. Garnish with thyme leaves, if desired.
TIP: To make butternut squash easier to cut you can soften the butternut squash. The secret here is to prick the squash all over with a fork, pop it in the microwave for 2 to 3 minutes, and voila! It's safer and easier to cut.
TIP: Prevent soggy bread by adding the toppings just before serving. The crostini toasts can be made up to 3 days ahead of time and stored in an airtight container, whereas toppings that may turn soggy (i.e. tomatoes, the roasted butternut squash, or fruit) should be added as close to serving time as possible to ensure that every bite is perfect for your guests.
Shop the recipe
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Content creator + recipe developer, Shanika, is part kitchen ‘ninja’ and connoisseur of interior decorating (hence her passion for beautifully staged food photos + videos). She is a self-taught cook and baker, who has also partnered with top brands (Ripple Foods, So Delicious Dairy-Free, Whole Foods, Vitamix, California Olive Ranch, + more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical — great food! On her blog, Orchids + Sweet Tea, you will find traditional dishes using organic ingredients as well as dairy-free, gluten-free, and vegan versions of your old + new favorites.