Pomegranate Rosemary Champagne
Butternut Squash, Ricotta, and Pistachio Crostini
Pumpkin Tortelli

Butternut Squash, Ricotta, and Pistachio Crostini

Butternut Squash, Ricotta, and Pistachio Crostini is a wonderful crowd-pleaser, just in time for Fall. Keep the chill away with this great starter!

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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!

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  • Author: Emily Watson
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 small butternut squash (peeled, seeded, and chopped into ½- inch cubes)
  • 1 T. olive oil
  • 1 baguette (sliced into ¼ inch slices)
  • c. ricotta (preferably local, grass-fed, and/or organic)
  • ½ c. unsalted shelled pistachios (roughly chopped)
  • 12 T. local honey (for drizzling)
  • pistachio oil or extra-virgin olive oil (for drizzling)
  • sea salt (as needed)

Instructions

  1. small butternut squash, peeled, seeded, and chopped into ½- inch cubes
  2. T. olive oil
  3. baguette, sliced into ¼ inch slices
  4. ½ c. ricotta, preferably local, grass-fed, and/or organic
  5. ½ c. unsalted shelled pistachios, roughly chopped
  6. -2 T. local honey, for drizzling
  7. pistachio oil or extra-virgin olive oil, for drizzling
  8. sea salt, as needed
  • Category: Appetizer
  • Cuisine: Italian
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