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Kabocha Squash Crostini

MAKES ABOUT 30
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Ingredients Method

Ingredients
  

  • 1 2½- to 3-pound Kabocha squash, peeled and cut into 1-inch cubes
  • 4 tablespoons olive oil divided
  • 1 tablespoon plus 1 teaspoon Italian seasoning
  • 3 teaspoons kosher salt divided
  • 2 teaspoons ground black pepper divided
  • 1 teaspoon garlic powder divided
  • 1 baguette sliced into ½-inch-thick rounds
  • 1 4-ounce log goat cheese
  • ¼ cup sour cream
  • 2 tablespoons heavy whipping cream
  • Garnish: chopped dried cranberries

Method
 

  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In a medium bowl, toss together squash, 2 tablespoons oil, Italian seasoning, 2 teaspoons salt, 1 teaspoon pepper, and ½ teaspoon garlic powder. Spread into an even layer on one prepared sheet.
  3. Bake until squash is tender and browned on edges, about 25 minutes.
  4. On second prepared sheet, place bread rounds in an even layer. In a small bowl, whisk together remaining 2 tablespoons oil, remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and remaining ½ teaspoon garlic powder. Using a pastry brush, brush oil mixture on top of bread rounds.
  5. Bake until light golden brown, about 10 minutes.
  6. In the work bowl of a food processor, combine squash mixture and goat cheese until just smooth. In a small bowl, whisk together sour cream and heavy whipping cream. Dollop 1 tablespoon squash purée on each crostini. Drizzle with sour cream mixture. Garnish with dried cranberries, if desired.