Published on November 9, 2016 | Last Updated on December 16, 2021

I’m all about recipes that impress my guests but are also super simple to whip up. Out of all the seasons, fall flavors are definitely my favorite and I love incorporating them into recipes this time of year. Today I’ve teamed up with a fellow Houston based cheese company, La Vaquita, to show you a seasonal appetizer using only five ingredients! La Vaquita Queso Frescos are high quality, super versatile cheeses that are great for topping veggies, garnishing an appetizer or baking into a casserole. If any of your guests are like my husband and will not eat goat cheese or bleu cheese, Queso Fresco is the perfect choice to ensure that everyone at the party enjoys what you’re serving!

La Vaquita products can be found at H-E-B, Fiesta, Walmart, Kroger and other local grocers throughout Texas. For more information about La Vaquita products and history visit their website.

But first things first,

What is a Crostini?

Crostini is an Italian appetizer that is made from toasted bread slices that are topped with various toppings. The most popular type of Crostini is the Bruschetta, which is made from grilled bread rubbed with garlic and olive oil.

What To Serve With Butternut Squash Queso Fresco Crostini Recipe

The Butternut Squash Queso Fresco Crostini Recipe goes well with any light meal, the most popular of which are soups and salads. The traditional Italian appetizer can also be served as a side dish for lunch or dinner. It is also commonly served during cocktail parties as a canapé.

Butternut Squash, Cranberry & Queso Fresco Crostini Recipe

Ingredients To Make a Butternut Squash, Cranberry & Queso Fresco Crostini

• 3 to 4 ounces La Vaquita Queso Fresco
• 1 bag of crostini style crackers
• 1 1/2 cups peeled and diced butternut squash (3/4 inch cubes – I purchased already cubed)
• 1/2 cup dried cranberries
• 2 1/2 tablespoons minced thyme
• salt and pepper to taste

How To Make Butternut Squash, Cranberry & Queso Fresco Crostini

Preheat oven to 400 degrees and line a baking sheet with foil. Pour cubed butternut squash onto the pan, drizzle with olive oil, then add salt and pepper. Bake for 30 minutes. Let sit for 10 minutes and transfer into a bowl while it’s still warm. Add the cranberries, thyme, and crumbled queso fresco. To assemble: Add a spoonful or two of the squash mixture, pressing it in slightly to make it stick. Sprinkle with remaining thyme and serve!

Thank you La Vaquita for partnering with us to make this post possible!