One of my most popular recipes is baked goat cheese with chili oil and tomatoes. Since it is such an easy but impressive appetizer, I wanted to make a fall version. This baked goat cheese and butternut squash is sweet, spicy, creamy, and tangy. It would be a great appetizer to serve for a holiday dinner, or even a more casual holiday get together.
- 4 ounces goat cheese, sliced into thick slices
- 1 cup butternut squash, diced
- 1 tablespoon olive oil
- Salt and freshly ground pepper, to taste
- 2 tablespoons pure maple syrup
- ½ teaspoon apple cider vinegar
- ¼ teaspoon crushed red pepper flakes
- Crostini, for serving
- Preheat oven to 450 degrees F.
- Arrange goat cheese in a small cast iron pan or other baking dish. Evenly distribute butternut squash on top. Drizzle with the olive oil and season with salt and pepper to taste.
- In a small bowl, stir together maple syrup, apple cider vinegar, and crushed red pepper flakes. Spoon evenly over goat cheese and butternut squash. Bake in the preheated oven for 20-30 minutes, until the butternut squash is soft and beginning to caramelize in spots.
- Serve warm with crostini.