The tang of the goat cheese helps balance out the sweetness of the squash and the slightly chewy beet greens pair well with the creaminess of the spread. This recipe only uses half of a medium-sized butternut. You can roast the whole squash and use the other half for something else, or store it in the fridge in a plastic bag for another use. Gold Beet greens are ideal for this recipe because they won’t turn everything red; you can also substitute Kale or combine them.
For the Puree: Preheat the oven to 400.
Rub 4 unpeeled garlic cloves with a little olive oil.
Roast 1/2 of a butternut squash, cut lengthwise, on a cookie sheet along with the garlic cloves. When the squash is nicely browned on the bottom and very soft, remove the baking sheet and allow to cool.
Scoop out the squash and discard the peel. Remove the garlic skins. Place everything in a food processor along with 4 oz. goat chevre, and 2 T. each lemon juice and olive oil. Puree until smooth, then add salt and pepper to taste.
For the Greens: Cut the tops off 1 bunch of Beets. Reserve the roots for another reicpe. Remove the tough stems from the greens and discard. Rinse the leaves well, then chop roughly.
Thinly slice red onion to make 1/2 C. Saute the onion in 2 T. olive oil with a dash of red pepper flakes until soft. Raise the heat to high and add the greens. Saute until they are completely tender, then season with salt. Use a tongs to remove the greens from the pan, leaving as much of the cooking liquid as possible.
Make the Crostini: Cut 1 baguette into angled slices. Brush one side of each baguette with olive oil and then toast them all in the oven.
Spread each baguette slice with the puree and then top with a spoonful of greens.