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!
- 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
- 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
Emily Watson is the blogger and recipe developer behind the blog, Nourishing Matters. She is on a mission to make whole foods delicious. Emily is also a yoga instructor and enjoys helping students cultivate that balance between effort and ease. She majored in Romance Languages at Dartmouth College, and her travels abroad continue to inspire her in the kitchen. She lives in Philadelphia and loves exploring the ever-changing local food scene.