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Baked Goat Cheese and Butternut Squash Crostini with Pomegranate: A Delightful Bite-Sized Treat – Creamy, Tart & Irresistible
I still remember the first time I made these baked goat cheese and butternut squash crostini. It was a chilly November afternoon in my New York City apartment, and I had just come back from the Union Square Greenmarket with a gorgeous butternut squash and a basket of just-picked pomegranates. The moment I pulled the warm, creamy goat cheese out of the oven and piled it onto those crispy baguette rounds with roasted squash and jewel-like pomegranate arils, I knew this was something special. This baked goat cheese butternut squash crostini recipe is the appetizer that has earned me more recipe requests than almost anything else I make — and once you taste it, you’ll understand why.
Imagine this: a perfectly crisped slice of baguette, golden and sturdy enough to hold a generous smear of warm, oven-softened goat cheese that’s been kissed with honey and fresh thyme. On top sits a tender cube of roasted butternut squash, caramelized at the edges and sweet as can be. Then come the pomegranate arils — little bursts of tart juiciness that cut through the richness like a bright, happy surprise. The textures alone are a journey: crunchy, creamy, tender, and pop. It’s the kind of bite that makes you close your eyes for a second, the kind that disappears from the platter before you’ve even finished arranging the last one.
What sets my version of this goat cheese crostini recipe apart is the technique I learned during my pastry training in Paris: roasting the squash with a touch of honey and cinnamon before folding it into the softened goat cheese, then baking the whole mixture together so the flavors meld into one cohesive, luscious spread. That tiny extra step makes all the difference. In this post, I’ll walk you through every detail — including how to keep your crostini from getting soggy, the best bread to use, and make-ahead tips that make holiday entertaining effortless. Whether you’re planning a Thanksgiving starter, a Christmas party bite, or just a cozy weekend treat, these pomegranate crostini are going to become your new go-to butternut squash appetizer.
Why This Baked Goat Cheese Butternut Squash Crostini Recipe Is the Best
The Flavor Secret: The magic here is in the layering of sweet, tangy, and savory. Roasting the butternut squash with a whisper of cinnamon and good local honey — the same way my mother caramelized vegetables in her Moroccan kitchen — brings out a depth that plain roasted squash just doesn’t have. That sweetness plays against the tangy, creamy goat cheese in a way that feels both elegant and deeply comforting. A final drizzle of honey and a flurry of fresh thyme leaves tie it all together.
Perfected Texture: I’ve tested this recipe more times than I can count to get the texture just right. The key is par-baking the baguette slices before adding the topping — that extra five-minute toast in the oven creates a barrier that keeps the bread crisp even after the warm goat cheese and squash go on. The goat cheese is whipped with a touch of heavy cream so it stays lusciously spreadable rather than dense, and the squash is roasted until it’s tender but still holds its shape. Every single bite has that satisfying crunch-leading-into-creamy-then-bursting-with-juice moment.
Foolproof & Fast: Despite how impressive these look on a platter, this is genuinely one of the easiest holiday appetizer bites you can make. The components can be prepped days ahead — roast the squash, whip the goat cheese, toast the bread rounds — and then you simply rewarm and assemble in minutes before guests arrive. I’ve taught this recipe to absolute beginners in my cooking classes here in NYC, and every single person has walked away feeling like a pro. No special equipment, no complicated techniques — just good ingredients and a little love.
Baked Goat Cheese Butternut Squash Crostini Ingredients
I source most of my produce from the Union Square Greenmarket here in New York, where the fall squash and late-season pomegranates are nothing short of spectacular. There’s something about selecting each ingredient by hand that makes this appetizer feel even more special — a little ritual I learned from watching my mother choose vegetables in the souks of Marrakech. Here’s everything you’ll need to make these baked goat cheese butternut squash crostini shine.
Ingredients List
- 1 medium butternut squash (about 2 lbs / 900 g), peeled, seeded, and cut into ½-inch cubes
- 1 French baguette (about 12–14 inches long), sliced into ½-inch rounds on a slight bias
- 8 oz (225 g) soft goat cheese log, at room temperature
- 1/3 cup (55 g) fresh pomegranate arils (from about 1/2 large pomegranate)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons honey, plus extra for drizzling
- 1 tablespoon heavy cream or crème fraîche
- 1 teaspoon fresh thyme leaves, plus small sprigs for garnish
- 1/2 teaspoon ground cinnamon
- Flaky sea salt (such as Maldon) and freshly ground black pepper
- Optional: 2 tablespoons balsamic glaze for drizzling
- Optional: 1/4 cup toasted pecans or walnuts, roughly chopped, for crunch
Ingredient Spotlight
Goat cheese is the heart of this recipe. Look for a soft, fresh goat cheese log — the kind that’s creamy and spreadable at room temperature, not the aged, crumbly variety. I love Vermont Creamery or a local farmstead brand from the NYC Greenmarket. In a pinch, a spreadable chèvre works beautifully. If you’re dairy-free, a cashew-based soft cheese is a surprisingly good alternative, though the tang will be milder.
Butternut squash is at its peak from September through December. When selecting, choose one that feels heavy for its size with a firm, unblemished skin. The neck (the narrow part) is the easiest to peel and cube, and it has the sweetest, densest flesh — perfect for this recipe. You can substitute with honeynut squash or even sweet potato, each bringing its own lovely sweetness.
Pomegranate arils provide that essential burst of tart juiciness. I recommend seeding the pomegranate yourself — it’s fresher and more flavorful than pre-packaged options. To seed it easily, cut the pomegranate in half crosswise, hold it cut-side down over a bowl, and smack the skin firmly with a wooden spoon. The arils will rain down like jewels. If pomegranate isn’t in season, dried cranberries (rehydrated briefly in warm water) make a decent substitute, though you’ll lose some of that pop.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Soft goat cheese | Cashew-based soft cheese (dairy-free) | Less tangy, still creamy; add 1 tsp lemon juice |
| Butternut squash | Honeynut squash or sweet potato | Sweeter, denser; similar roasting time |
| Pomegranate arils | Dried cranberries (rehydrated) or fresh raspberries | Less juicy pop; sweeter, less tart |
| French baguette | Sourdough boule (cut into ½-inch slices) | More tangy, sturdier; slightly chewier texture |
| Honey | Maple syrup or date syrup | Deeper, less floral sweetness |
How to Make Baked Goat Cheese Butternut Squash Crostini — Step-by-Step
Trust me when I say this: these appetizer bites look like they came from a fancy caterer, but they’re absolutely doable on a weeknight. Let me walk you through each step with the exact timings and visual cues I use in my own kitchen.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F. On a rimmed baking sheet, toss the cubed butternut squash with 1½ tablespoons olive oil, ½ teaspoon cinnamon, and a generous pinch of salt and pepper. Spread in a single layer — don’t crowd the pan or the squash will steam instead of caramelizing. Roast for 20–25 minutes, flipping halfway through, until the cubes are tender when pierced with a fork and the edges are golden brown. Drizzle with 1 tablespoon honey during the last 5 minutes of roasting, then let cool slightly.
💡 mia’s Pro Tip: For the best caramelization, make sure your squash cubes are roughly the same size — about ½ inch. And don’t skip the honey at the end; it glazes the squash and deepens the sweetness in a way that perfectly balances the tangy goat cheese.
Step 2: Prepare the Crostini
While the squash roasts, arrange the baguette slices in a single layer on a second baking sheet. Brush both sides lightly with the remaining 1½ tablespoons olive oil. Toast in the same 400°F oven for 5–6 minutes, flipping once, until the bread is light golden and crisp on the outside but still slightly tender in the center. You’re not trying to dry them out completely — just give them a head start so they can stand up to the topping.
⚠️ Common Mistake to Avoid: Don’t skip the par-toast! If you add the goat cheese mixture directly onto raw baguette slices, the bread will absorb moisture from the topping and turn soggy within minutes. That initial 5-minute toast is your insurance policy for a crisp, sturdy crostini.
Step 3: Bake the Goat Cheese Mixture
In a medium bowl, combine the softened goat cheese, 1 tablespoon heavy cream, 1 teaspoon fresh thyme leaves, and a pinch of black pepper. Mash and stir with a fork until smooth, creamy, and fully combined. Gently fold in about two-thirds of the roasted squash cubes — reserve the rest for topping. Spread the mixture into a small oven-safe dish (an 8-inch cast-iron skillet is perfect) and bake at 400°F for 10 minutes, until the cheese is warm, slightly puffed at the edges, and just beginning to look melty.
💡 mia’s Pro Tip: Letting the goat cheese come to room temperature before mixing (about 30 minutes on the counter) makes it infinitely easier to blend into a smooth, luscious cream. Cold goat cheese will stay lumpy and won’t spread as beautifully on the crostini.
Step 4: Assemble the Crostini
Remove the warm goat cheese mixture from the oven. Spread about 1 tablespoon onto each toasted baguette round. Top each with a piece of the reserved roasted squash, then scatter a few pomegranate arils over the top. If using, sprinkle with chopped toasted pecans for extra crunch. Drizzle with a tiny ribbon of honey and a few flakes of flaky sea salt.
⚠️ Common Mistake to Avoid: Don’t overload the crostini! It’s tempting to pile on the toppings, but too much weight will make the bread soggy and difficult to eat in one bite. Aim for a generous but balanced layer — about 1 tablespoon of the goat cheese mixture and 2–3 pieces of squash per round.
Step 5: Garnish and Serve
Arrange the assembled crostini on a serving platter. Garnish with small fresh thyme sprigs and an extra drizzle of honey or balsamic glaze if desired. Serve immediately while the goat cheese is still warm and the bread is crisp. These are truly best enjoyed within 30 minutes of assembly.
💡 mia’s Pro Tip: For the most beautiful presentation, arrange the crostini in concentric circles on a large wooden board or slate platter. Sprinkle a few extra pomegranate arils and thyme leaves around the plate — it makes the whole dish look incredibly festive with zero extra effort.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Roast butternut squash with olive oil, cinnamon, salt | 20–25 mins | Golden-brown edges, fork-tender |
| 2 | Par-toast baguette slices | 5–6 mins | Light golden, crisp outside |
| 3 | Mix and bake goat cheese with squash | 10 mins | Slightly puffed, melty edges |
| 4 | Assemble crostini with toppings | 5 mins | Even layer, balanced portions |
| 5 | Garnish and serve immediately | 2 mins | Warm, glossy, vibrant colors |
Serving & Presentation
These baked goat cheese and butternut squash crostini are the kind of appetizer that steals the show before the main course even arrives. I love serving them on a long wooden board or a white ceramic platter, arranged in neat rows or concentric circles so the deep orange of the squash and the ruby red of the pomegranate really pop. A few extra thyme sprigs scattered around and a small bowl of honey for drizzling at the table make everything feel intentional and elegant.
In my NYC cooking classes, I always tell students that this pomegranate crostini recipe is endlessly versatile. It’s right at home on a Thanksgiving appetizer table alongside a cheese board and roasted nuts, or as a first course for a holiday dinner party paired with a crisp green salad. For a cocktail party, I sometimes serve a smaller version on baguette slices cut into ½-inch rounds — they’re the perfect one-bite size for mingling. And if you’re bringing these to a potluck, assemble them on the platter, cover loosely with foil, and rewarm in a low oven for 5–7 minutes just before serving.
The flavors here sing alongside a glass of dry sparkling wine, a crisp Sauvignon Blanc, or even a lightly oaked Chardonnay. For a non-alcoholic pairing, try a sparkling apple cider or a rosemary-ginger spritzer — the effervescence and herbal notes play beautifully with the creamy goat cheese and sweet squash.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Mixed green salad with lemon vinaigrette, roasted Brussels sprouts | Bright acidity cuts through richness; adds freshness |
| Sauce / Dip | Balsamic glaze, honey drizzle, or pomegranate molasses | Adds sweet-tart complexity and visual shine |
| Beverage | Dry sparkling wine, Sauvignon Blanc, sparkling apple cider | Acidity and bubbles cleanse the palate between bites |
| Garnish | Fresh thyme sprigs, flaky sea salt, extra pomegranate arils | Adds color, texture, and a professional finish |
Make-Ahead, Storage & Reheating
As a busy NYC food blogger and mom, I live by make-ahead strategies — and this goat cheese crostini recipe is one of my favorites for prepping in advance. The components are all very forgiving, and with a little planning, you can have these holiday appetizer bites ready to go in under 10 minutes before your guests arrive.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container (components separate) | Up to 3 days | Rewarm goat cheese mixture at 350°F for 8–10 mins; re-crisp bread in oven |
| Freezer | Freezer-safe bag (toasted bread only) | Up to 2 months | Toast directly from frozen at 375°F for 5–6 mins |
| Make-Ahead | Roast squash + whip goat cheese + toast bread | Up to 2 days in advance | Assemble just before serving; rewarm goat cheese mixture first |
My favorite make-ahead strategy is to roast the squash, whip the goat cheese with cream and thyme, and toast the baguette rounds all on a Sunday afternoon. Then on the day of my party, I simply rewarm the goat cheese mixture in a small baking dish at 350°F for about 8 minutes, spread it onto the pre-toasted bread, top with the squash and pomegranate, and serve. It genuinely takes less than 10 minutes of active work, and no one ever believes me when I tell them how easy it was. If you have leftovers (rare in my house!), store the components separately — assembled crostini don’t reheat well because the bread loses its crunch.
One more thing: if you’re planning to serve these at a party and want to keep them warm for a while, arrange the assembled crostini on a baking sheet in a 200°F oven for up to 20 minutes. They’ll stay warm and the bread will remain pleasantly crisp. Covering them traps steam, so keep them uncovered.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan-Spiced | Add 1 tsp ras el hanout to squash; use date syrup instead of honey | Exotic flavor twist, impressive for dinner parties | No change |
| Gluten-Free | Use gluten-free baguette or thick cucumber rounds | Celiac-friendly entertaining | No change (cucumber: no toasting needed) |
| Vegan Option | Use cashew-based soft cheese + nutritional yeast for tang | Plant-based holiday menus | Slightly more prep (soak cashews) |
Moroccan-Spiced Variation
This variation is very close to my heart — it takes me straight back to my mother’s kitchen in Morocco. Toss the cubed butternut squash with 1 teaspoon of ras el hanout (a warm North African spice blend of cumin, coriander, cinnamon, ginger, and turmeric) before roasting, and swap the honey for date syrup if you can find it. The result is a deeply aromatic, slightly earthy sweetness that pairs beautifully with the tangy goat cheese. I sometimes add a pinch of Aleppo pepper flakes for a gentle warmth. It’s a gorgeous option for a more adventurous holiday appetizer spread.
Gluten-Free & Dairy-Free Variation
For guests with dietary restrictions, this recipe adapts beautifully. For gluten-free, use a sturdy gluten-free baguette or, for a low-carb option, thick rounds of English cucumber that have been patted dry — no toasting needed, and they stay wonderfully crisp. For dairy-free, I’ve had excellent results with a homemade cashew-based soft cheese: soak 1 cup raw cashews overnight, drain, and blend with 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt to taste. The texture is lusciously creamy, and the nutritional yeast provides that tangy, cheesy note. You can also find good store-bought cashew cheeses at specialty markets in NYC.
Seasonal Fall Twist Variation
When I find beautiful Forelle or Seckel pears at the farmers market, I love swapping out half the butternut squash for thinly sliced pear. The pear softens in the oven and adds a delicate sweetness that’s different from the squash — more floral, less dense. I also love topping these with a tiny pinch of chopped fresh rosemary alongside the thyme for a more herbaceous, almost savory edge. This version is especially lovely in early fall when pears are at their peak and pomegranates are just starting to appear. It’s a reminder that the best recipes evolve with the seasons.
Can I prepare the butternut squash and goat cheese mixture ahead of time for this crostini recipe?
Absolutely — this is one of the best make-ahead holiday appetizer bites for entertaining. You can roast the butternut squash up to 3 days in advance and store it in an airtight container in the refrigerator. The goat cheese mixture (goat cheese whipped with cream and thyme) can also be prepared 2–3 days ahead and kept chilled. When you’re ready to serve, simply bring the goat cheese mixture to room temperature, warm it in a 350°F oven for 8–10 minutes, and assemble on pre-toasted baguette rounds. The only thing I recommend doing fresh is toasting the bread and adding the pomegranate arils — those are best on the day you serve. This make-ahead strategy is exactly how I handle holiday parties in my NYC kitchen, and it makes the whole process feel totally stress-free.
What can I substitute for pomegranate seeds in this baked goat cheese and butternut squash crostini?
If pomegranates aren’t in season or you can’t find them, you have several excellent options. Dried cranberries are my top pick — rehydrate them in warm water for 10 minutes, then drain well before using. They bring a similar sweetness and tartness, though you’ll miss that satisfying juicy pop. Fresh raspberries are another wonderful substitute; they add a bright acidity and beautiful color, though they’re more delicate, so add them just before serving. For a more savory twist, try small cubes of diced Honeycrisp apple tossed in a little lemon juice to prevent browning — the crunch and sweetness are lovely. I’ve also used diced dried figs or even tiny blueberries in a pinch. Each brings its own personality to the goat cheese crostini recipe, so feel free to experiment based on what looks best at your market.
How do I keep the crostini from getting soggy when adding the goat cheese and squash topping?
This is the number one question I get in my cooking classes, and the answer is simple: par-toast your baguette slices before adding any topping. Bake the sliced baguette rounds at 400°F for 5–6 minutes, flipping once, until they’re light golden and crisp on the outside but still slightly tender in the center. This creates a moisture barrier that prevents the bread from absorbing liquid from the warm goat cheese and squash. Second, don’t overload each crostini — about 1 tablespoon of the goat cheese mixture and 2–3 small squash cubes is the sweet spot. And finally, assemble the crostini as close to serving time as possible. If you’re hosting a party, you can have all the components ready and do a quick assembly in 5 minutes before guests arrive. These three tips together guarantee a perfectly crisp butternut squash appetizer every time.
What type of bread works best for serving baked goat cheese and butternut squash crostini as an appetizer?
A classic French baguette is my first choice — it has the perfect balance of a crisp crust and a soft, airy interior that toasts up beautifully without becoming rock-hard. Look for a baguette that’s about 2–3 inches in diameter so each slice is a nice one-bite size. Slice it on a slight bias (about ½ inch thick) to create more surface area for the topping. If you don’t have a baguette, a rustic sourdough boule cut into ½-inch slices is an excellent alternative — it’s sturdier and has a lovely tang that complements the sweet squash and creamy goat cheese. For a gluten-free option, look for a good-quality gluten-free baguette or use thick cucumber rounds. I don’t recommend soft sandwich bread or brioche, as they won’t hold up to the weight of the toppings. The bread is the foundation of any good pomegranate crostini, so choose something with structure!
Can I use pre-cut butternut squash from the grocery store for this recipe?
Yes, absolutely — and I often do myself when I’m short on time during busy NYC weeks. Pre-cut butternut squash from the refrigerated section of your grocery store is a huge time-saver. Just look for pieces that are roughly uniform in size (about ½ inch) so they roast evenly. One note: pre-cut squash can sometimes be a little drier than freshly cut, so I recommend tossing it with an extra teaspoon of olive oil and keeping a close eye on it during roasting. If the cubes seem very small, reduce the roasting time by 3–5 minutes to prevent them from turning to mush. For this baked goat cheese butternut squash crostini recipe, any good-quality pre-cut squash will work beautifully — it’s a great shortcut that doesn’t compromise flavor.
Is this baked goat cheese and butternut squash crostini recipe suitable for Thanksgiving or Christmas entertaining?
100% — this is actually one of the most popular holiday appetizer bites I’ve ever created, and it’s a staple on my own Thanksgiving and Christmas tables. The colors alone are incredibly festive: deep orange squash, ruby pomegranate, creamy white goat cheese, and fresh green thyme. It’s the perfect starter because it’s light enough not to spoil anyone’s appetite for the main meal, but satisfying enough to feel like a real treat. The make-ahead components mean you can prep everything in advance and assemble in minutes while your turkey rests or your guests are arriving. I’ve served these at everything from a casual Friendsgiving to an elegant Christmas Eve dinner, and they’ve been a hit every single time. For larger crowds, the recipe scales beautifully — just multiply the ingredients and use multiple baking sheets. These pomegranate crostini are truly the ultimate festive finger food.
How do I seed a pomegranate without making a mess?
I learned this trick from a pastry chef in Paris, and it changed my life! Cut the pomegranate in half crosswise (through the middle, not through the stem end). Hold one half cut-side down over a deep bowl, with your fingers spread slightly apart. Take a sturdy wooden spoon and firmly smack the outer skin of the pomegranate — the arils will rain down through your fingers into the bowl, while any white pith stays behind in your hand. Rotate the half and smack all around until all the arils are released. Repeat with the other half. This method is fast, efficient, and keeps the arils intact — no stained clothes or messy fingers. Any white bits of pith that fall in are easy to pick out. Fresh arils will keep in the refrigerator for up to 5 days in a sealed container, so you can seed a few pomegranates at once for all your holiday appetizer recipes.
Can I make this recipe vegan or dairy-free?
Yes, and I’ve tested it both ways with great results. For a vegan version, substitute the goat cheese with a homemade cashew-based soft cheese: soak 1 cup raw cashews overnight, drain, and blend with 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 tablespoon olive oil, ½ teaspoon salt, and 2–3 tablespoons water until smooth and creamy. The nutritional yeast provides that tangy, cheesy note that mimics goat cheese beautifully. Use maple syrup instead of honey to keep it fully plant-based. For dairy-free but not vegan, there are also excellent store-bought cashew cheeses available at most grocery stores these days — I like the ones from Miyoko’s or Treeline. The texture will be slightly less firm than dairy goat cheese, so whip it with a little extra creaminess and bake just until warm. The roasted butternut squash and pomegranate arils are naturally vegan, so this adaptation is easier than you might think.
What’s the best way to reheat leftover baked goat cheese butternut squash crostini?
Honestly, I recommend storing the components separately and assembling fresh — but if you have fully assembled leftovers, here’s the best method I’ve found. Place the leftover crostini on a baking sheet in a single layer (not touching) and reheat in a 350°F oven for 5–7 minutes, just until the cheese is warm and the bread crisps back up. Keep them uncovered so steam can escape. Avoid the microwave at all costs — it will turn the bread rubbery and the squash mushy. If the pomegranate arils look like they’re drying out, you can refresh them with a few fresh ones after reheating. For best results, though, only assemble as many crostini as you plan to eat within 30 minutes. The make-ahead strategy I share in this post is designed to prevent leftovers: prep the components, then assemble in small batches as needed during your party.
Can I use butternut squash that has already been cooked or frozen?
You can use frozen butternut squash in a pinch, but I recommend thawing it completely and patting it very dry with paper towels before roasting, otherwise it will steam rather than caramelize. Fresh-roasted squash gives you those beautiful golden-brown edges and the concentrated sweetness that really makes this baked goat cheese butternut squash crostini recipe shine. If you have leftover cooked squash (say from a roasted vegetable medley), you can absolutely use it — just chop it into small cubes, reheat it briefly in a skillet with a tiny bit of olive oil to revive the texture, and let it cool slightly before folding into the goat cheese. The flavor will still be delicious, though the texture might be a touch softer. For the best results, I always recommend roasting the squash fresh for this particular recipe, especially when you’re serving it as a holiday appetizer bite where presentation matters.
Share Your Version!
I absolutely love hearing from you — there’s nothing that makes my day quite like seeing photos of these baked goat cheese and butternut squash crostini being made in your own kitchens. If you try this recipe, please come back and leave a star rating and a comment below to let me know how it turned out. Did you try one of the variations? Did you come up with a twist of your own? I read every single comment, and your feedback helps me create better recipes for this community.
And if you’re sharing on Instagram or Pinterest, please tag me @exorecipes — I love resharing your beautiful creations. My favorite question to ask about this recipe is: which component disappeared first from your platter — the squash, the pomegranate, or the goat cheese? The answer always tells me something wonderful about how people eat and enjoy food. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Baked Goat Cheese and Butternut Squash Crostini with Pomegranate: A Delightful Bite-Sized Treat
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