Butternut Squash and Brie Crostini

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Rated 5.0 based on 1 customer reviews
Butternut Squash and Brie Crostini
Butternut Squash and Brie Crostini


  • 2 tablespoons olive oil
  • 4 cups peeled and diced butternut squash
  • ½ cup chopped dried cranberries
  • ½ cup pomegranate seeds
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh sage
  • 8 ounces brie cheese, thinly sliced
  • 20 ½-inch-thick slices whole-grain baguette


  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in large nonstick skillet over medium heat. Cook and stir squash in hot oil until tender, about 8 minutes.
  3. Stir cranberries and pomegranate seeds with the squash; continue cooking until heated through, about 2 minutes. Stir honey and sage into the squash mixture to coat.
  4. Arrange baguette slices on baking sheet.
  5. Toast in preheated oven until crisp, about 5 minutes.
  6. Flip slices and arrange brie slices onto baguette slices to cover, but not overlap the edges.
  7. Return sheet to over and bake to melt the brie, about 2 minutes.
  8. Spoon squash mixture onto baguette slices to serve.
Mealthy tip:

If you're one of the few people who inexplicably have leftover baguette, keep reading. You don't have to throw it out if it's stale. Slice them into rounds and store them in a resealable bag in the freezer. Then voila! You can turn them into fancy toasts like the ones in this recipe.


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What others are saying

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Greg Jones says:

I made this for my wife and she loved it. It's a great appetizer to share with friends and family over drinks. Next time we host another get together, we will be making this again.