Recipe for roasted butternut squash and local goat cheese crosti - WFSB 3 Connecticut

Recipe for roasted butternut squash and local goat cheese crostini

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Chef Scott Miller prepares to make roasted butternut squash and local goat cheese crostini. (WFSB) Chef Scott Miller prepares to make roasted butternut squash and local goat cheese crostini. (WFSB)
ROCKY HILL, CT (WFSB) -

Here are the directions for roasted butternut squash and local goat cheese crostini:

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeded and chopped into 3/4-inch cubes
  • 5 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper 
  • 1 baguette, cut into about 24 slices (1/2-inch-thick)
  • 1/2 orange, rind only, minced
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon freshly squeezed orange juice
  •  2 tablespoons finely chopped fresh rosemary
  •  1 cup fresh goat cheese (chevre)

Instructions

  1. Preheat the oven to 425°. In a large bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 45 minutes, until tender .
  2. Arrange the baguette slices on another baking sheet, brush with 2 tablespoons of the olive oil and bake in the oven until golden and toasted, 8-10 minutes.
  3.  While the squash roasts, stir together the chopped orange rind, shallots, orange juice, 1 tablespoon of the chopped rosemary and the remaining 1 tablespoon olive oil. Season to taste with salt and pepper.
  4. To assemble, spread each crostini with goat cheese. Top with a few pieces of butternut squash and a small amount of orange rosemary sauce. Arrange the crostini on a serving platter. 

Warm Crab & Roasted Fennel Dip

Ingredients

  • 6 oz  jumbo lump crabmeat
  • 1/2 cup diced roasted fennel
  •  2 tbsp olive oil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tbsp chopped fresh chives
  • 1/2 cup mayonnaise
  • 4 oz cream cheese
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp grated lemon zest
  • salt & pepper, to taste

Instructions

  1. Dice fennel and rinse. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Spread the fennel on a baking sheet in a single layer and roast in a 350 degree oven for about 25 minutes, until tender.
  2.  Place the crabmeat in a medium bowl and flake with your fingers. Stir in the roasted fennel, parsley, lemon zest and chives.
  3. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt shallow baking dish.
  4. Preheat the oven to 425°F. Bake until dip is bubbling at the edges, about 12 minutes. Serve hot with your favorite crackers and chips

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