Butternut Squash, Ricotta, and Pistachio Crostini is a wonderful crowd-pleaser, just in time for Fall. Keep the chill away with this great starter!
It’s no secret that I love butternut squash. It’s earthy, just a little sweet, and I believe that roasting brings out it’s very best qualities. It also pairs well with crunchy buttery nuts and soft cheeses. Butternut squash and ricotta is a pretty classic pairing, but the whole flavor really sings with chopped pistachios, a little drizzle of pistachio oil, and local honey. If pistachio oil can’t be found, a high quality extra virgin olive oil makes a beautiful substitute. This crostini has been a real crowd-pleaser at various get-togethers. It’s eye-catching beauty alone makes it worthy of an appearance at your next party. I hope you enjoy! 
- Yield: 12 servings 1x
Ingredients
- 1 small butternut squash (peeled, seeded, and chopped into ½- inch cubes)
- 1 T. olive oil
- 1 baguette (sliced into ¼ inch slices)
- 1½ c. ricotta (preferably local, grass-fed, and/or organic)
- ½ c. unsalted shelled pistachios (roughly chopped)
- 1–2 T. local honey (for drizzling)
- pistachio oil or extra-virgin olive oil (for drizzling)
- sea salt (as needed)
Instructions
- small butternut squash, peeled, seeded, and chopped into ½- inch cubes
- T. olive oil
- baguette, sliced into ¼ inch slices
- ½ c. ricotta, preferably local, grass-fed, and/or organic
- ½ c. unsalted shelled pistachios, roughly chopped
- -2 T. local honey, for drizzling
- pistachio oil or extra-virgin olive oil, for drizzling
- sea salt, as needed
- Category: Appetizer
- Cuisine: Italian
