Butternut squash is one of my favorite ingredients to enjoy during fall. I prefer it over pumpkin slightly because it is a bit more mild and more versatile in my opinion. You can use it as the base for a fall breakfast hash, blended in a soup, or roasted on top of bread like I did here for this fall crostini.
Creamy goat cheese and prosciutto are the perfect accompaniments because the creamy and salty notes really pop against the sweeter butternut squash. You can serve this on a larger piece of toast as an elegant but delicious lunch, as a starter for a Thanksgiving dinner, or as an appetizer for a party if you serve it on smaller pieces of bread.
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What do you think of this recipe, and would you make this at home? Let's talk below in the comments section!
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