Try this healthy appetizer at your next at-home happy hour!

Butternut Squash Goat Cheese Crostini
recipe: Laney Crowell (Downtown Romantic) via Glitter Guide

What You Need:

  • 1 2-pound butternut squash, peeled, seeded, cut into 1/2″ cubes (about 4 cups — I get mine pre-cut at Wholefoods)
  • 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • Coarse sea salt and freshly ground black pepper
  • 24 fresh watercress sprigs
  • 3/4 cup fresh goat cheese
  • 1/2 teaspoon finely grated lemon zest
  • 12 3/8″-thick baguette slices, toasted
  • Fresh lemon juice

What You Do:

  • Preheat oven to 425°F. Toss squash and 2 tablespoons oil in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
  • ix goat cheese and lemon zest in a small bowl. Season with salt and pepper. Gently toss butternut squash, cheese and watercress together.
  • Toast baguette slices, either under a broiler or in a toaster. Top each with a couple of spoonfuls of the butternut squash mixture. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper.
  • Serve with a glass of Sauvignon Blanc (Cupcake is our fave) and enjoy!