BUTTERNUT SQUASH QUESO FRESCO CROSTINI RECIPE

cake and confetti
cake and confetti
cake and confetti
cake and confetti meredith staggers la vaquita thanksgiving appetizer
cake and confetti meredith staggers la vaquita thanksgiving appetizer

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 Vaquitato 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.

Enjoy!

Butternut Squash, Cranberry & Queso Fresco Crostini
Serves 8-10

Ingredients:
1 bag of crostini style crackers
3 to 4 ounces La Vaquita Queso Fresco
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

Instructions:
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!