Cumin Butternut Squash Crostini

October 3, 2017

Combining roasted squash, goat cheese and our Lucero Mandarin
Orange Agrumato makes this rustic crostini an easy favorite.



Yield: 30 pieces


3     lbs. butternut squash, peeled and seeded, cut into ¼

pieces (about 6 cups)

4     Tbsp.  Lucero Extra Virgin Olive Oil, plus more for

brushing or Lucero Taggiasca Extra Virgin Olive Oil.

31/2  tsp.   ground cumin

1/2    tsp.   sea salt (we recommend Maldon)

1/4    tsp.   fresh ground pepper

30     slices of baguette, cut ¼ inch thick

14oz. soft goat cheese, such as chèvre

1   bunch chives, finely chopped

Lucero Mandarin Orange Agrumato Olive Oil



Preheat oven to 375 degrees


1-  Combine cubed squash with extra virgin olive oil, cumin,

salt and pepper in a bowl.


2-  Stir well to evenly  coat squash.  Line 2 sheet pans with foil.

Divide squash evenly between both pans and spread out in a

single layer.


3-  Bake squash in the oven, stirring as needed for 25-35 mins.

or until squash cubes are soft and begin to show signs of



4-  Remove from oven, set aside to cool. Lay baguette slices in

a single layer on a sheet pan and brush liberally with olive oil.

Toast in the oven, flipping the bread once, until slices are light,

golden brown.


Assemble the crostini:


5-  Spread  goat cheese, onto toasted bread slices, a shy ½ oz.

per slice. Top with a spoonful of the roasted squash and a

sprinkling of chives.


6-  Transfer to a serving platter and lightly drizzle each of the

crostini with Mandarin Orange Agrumato Olive Oil just

before serving.


Tasting Notes: Taggiasca is Lucero Green Label-Bold


For Lucero by P. Wittmann 




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