POPSUGAR is happy to current a have a look at this butternut squash and goat cheese tartines recipe from Meals Community’s Italian cooking host Giada De Laurentiis. For extra of her scrumptious recipes, tune in to the newest season of Giada’s Holiday Handbook on Food Network!

Giada De Laurentiis' Butternut Squash Appetizer Will Tide Everyone Over Until the Main Event

I like to have one thing for company to nibble on whereas they’re ready for the essential occasion, and these crostini are stuffed with scrumptious Fall flavors. You are able to do most all the pieces the day earlier than — simply save the meeting for the day of!

Giada De Laurentiis' Butternut Squash Appetizer Will Tide Everyone Over Until the Main Event

Giada De Laurentiis's Thanksgiving Appetizer Recipe


  1. For the squash:
    1 small (1-pound) butternut squash, peeled, seeded, and diced into 1/3-inch items
    2 tablespoons extra-virgin olive oil
    3/four teaspoon salt, divided
    four tablespoons butter, at room temperature
    1 tablespoon Champagne vinegar
    1/four cup basil leaves, chopped
  1. For the candied pistachios:
    2 tablespoons sugar
    1/four cup roasted pistachios
  1. For the cheese combination:
    four ounces goat cheese
    1/four cup mascarpone
    1/four teaspoon kosher salt
  1. For meeting:
    5 slices hearty well being bread, toasted and reduce in half
    1/four cup dried cranberries


  1. Preheat the oven to 450°F. On a rimmed baking sheet, toss the squash with the oil and half teaspoon salt. Unfold the squash items evenly on the tray and roast for 35 minutes, stirring midway by way of, till the squash is cooked and starting to brown.
  2. In a small saucepan, soften the butter over medium warmth. Proceed to cook dinner the butter, stirring often, till the solids grow to be golden brown and the butter smells nutty, about four minutes. Watch it fastidiously, as it might probably go from golden brown to black in a short time. Flip off the warmth and permit to chill barely.
  3. To a medium mixing bowl add the vinegar and 1/four teaspoon salt. Add the brown butter to the vinegar, utilizing a rubber spatula to get all the browned bits from the backside of the pan. Whisk to mix. Stir in the basil and the cooked squash and put aside.
  4. Add the sugar and a pair of tablespoons water to a small skillet. Place over medium warmth undisturbed till the sugar is dissolved. Prepare dinner for a further 6 to 7 minutes till it simply barely begins to brown, swirling the pan now and again to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Put aside to chill.
  5. In a small bowl mix the goat cheese, mascarpone, and salt with a rubber spatula. Put aside or refrigerate till prepared to make use of.
  6. To assemble, roughly chop the candied pistachios. Divide the cheese combination on the toast halves. Prime every half with a spoonful of the squash combination, a sprinkle of the candied pistachios, and some dried cranberries.

Giada De Laurentiis' Butternut Squash Appetizer Will Tide Everyone Over Until the Main Event


Please enter your comment!
Please enter your name here