Butternut Squash Crostini with Whipped Feta, Pomegranate & Mint

Roasted, creamy, and lightly sweet, these Butternut Squash Crostini are a beautiful way to celebrate the flavors of the season.

A layer of silky whipped feta sits on crisp slices of ACE Bakery Baguette, topped with caramelized squash, bright pomegranate, and fresh mint. Finished with a drizzle of honey and a touch of flaky salt, this elegant appetizer is perfect for fall gatherings and holiday tables alike.

Servings: 10-15 crostini
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes

Ingredients

For the roasted squash:

• 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp honey or maple syrup
• ½ tsp smoked paprika
• Salt and freshly cracked black pepper

For the herbed whipped feta:

• 8 oz feta cheese
• ½ cup cottage cheese
• 1 tablespoon pesto, store bought or homemade 
• 1 tbsp olive oil
• 1 tsp lemon juice

To assemble:

• 1 ACE Bakery Baguette, sliced ½ inch thick
• Olive oil, for brushing
• ¼ cup pomegranate seeds
• Fresh mint leaves, torn or thinly sliced
• Honey, for finishing 
• Flaky salt, for finishing

Instructions

1. Roast the squash: Preheat oven to 425°F. Toss the squash cubes with olive oil, honey, paprika, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized at the edges.
2. Make the whipped feta: In a food processor, combine feta, cottage cheese, olive oil, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust
3. Toast the bread: Brush baguette slices lightly with olive oil and bake at 400°F for 5–7 minutes, or until golden and crisp.
4. Assemble: Spread each toast generously with whipped feta. Top with roasted squash, a sprinkle of pomegranate seeds, and torn mint. Finish with a drizzle of honey and a pinch of flaky salt.