GOLDEN VALLEY, Minn. — Ever feel like you're stuck in a rut when deciding on an appetizer to whip up for that holiday gathering or party?
Never fear - Jamie Preuss from "So Happy You Liked It" can help. Jamie is a recipe developer and a source of kitchen inspiration ideas who loves to help others cook. She visited the KARE 11 Saturday Holiday Cooking Show to make one of her snacky favorites... Butternut Squash Crostini with Whipped Goat Cheese and Pickled Cranberries.
Here's how to make it.
Ingredients
2 cups butternut squash, peeled and cubed
1 Tbsp olive oil
1/4 tsp salt
Freshly cracked pepper
4 oz goat cheese
2 oz cream cheese
2 tsp olive oil
1 Tbsp honey
1/4 tsp salt
1 cup apple cider vinegar
1/3 cup sugar
1 cinnamon stick
1 tsp peppercorns
3 whole cloves
1 cardamom pod
1 star anise
1/2 cup fresh cranberries
1/4 cup olive oil
20 sage leaves
1 French Baguette
1 Tbsp olive oil
Instructions
Start by pickling the cranberries. Add all the ingredients except the cranberries to a small saucepan over medium heat. Once the sugar has dissolved, remove from the heat. Add cranberries to a glass jar, and pour the pickling liquid in the jar. You can make these up to one week in advance, but note that the flavor will become more pronounced the ginger they sit. Be sure to store in the refrigerator.
Preheat the oven to 375 degrees. Add cubed squash to a baking sheet, drizzling with olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes, until fragrant and tender.
As the squash is roasting, make the whipped goat cheese. Combine all ingredients in a food processor until smooth. Taste, and adjust salt and honey as needed. Transfer to a separate bowl.
When the butternut squash has slightly cooled, transfer to the food processor and pulse until smooth.
Now make the crispy sage. Add olive oil to a a small sauce pan. Add the sage leaves and lightly fry for about 1 minute. Watch closely though, it will go fast! Remove to a paper towel lined plate.
Slice the baguette into 24 slices and brush with olive oil. Broil for about 1 minute a side until lightly golden brown.
To arrange, spoon butternut squash on each crostini, followed by whipped goat cheese. Slice pickled cranberries in half and arrange on each crostini along with the crispy sage.
For more holiday recipe ideas, check out Jamie’s website and follow her on Instagram.