Spiced Butternut Squash and Pepita Crostini

Ingredients

• 1 small baguette, thinly sliced
• 2 tablespoons olive oil, plus more for drizzling
• 1 small butternut squash (about 1.5 lbs), peeled, seeded, and diced into 1/2-inch cubes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup pepitas (hulled pumpkin seeds)
• 4 ounces goat cheese, softened
• 2 tablespoons honey
• Fresh thyme leaves, for garnish

Method

1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle lightly with olive oil, and toast for 8-10 minutes minutes, or until golden and crisp. Set aside.
2. In a medium bowl, toss the diced butternut squash with 1 tablespoon of olive oil, ground cinnamon, nutmeg, and cloves. Spread in a single layer on a baking sheet.
3. Roast the butternut squash for 20-25 minutes minutes, or until tender and lightly caramelized, stirring halfway through.
4. While the squash is roasting, spread the pepitas on a separate small baking sheet and toast in the oven for 5-7 minutes minutes, or until lightly golden and fragrant. Watch carefully to prevent burning.
5. In a small bowl, combine the softened goat cheese with 1 tablespoon of honey.
6. To assemble the crostini, spread a generous amount of the honey-goat cheese mixture onto each toasted baguette slice.
7. Top with a spoonful of the roasted spiced butternut squash.
8. Garnish with toasted pepitas and fresh thyme leaves. Drizzle with a little extra honey if desired.