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
Frequently Asked Questions
What type of bread works best for the crostini?
A baguette or ciabatta works best for the crostini, as they provide a sturdy base and crisp texture when toasted.
Can I substitute the ricotta cheese in the crostini?
Yes, you can use mascarpone or cream cheese as an alternative to ricotta, but keep in mind that the flavor and texture will be slightly different.
How should I roast the butternut squash for the crostini?
Cube the butternut squash, toss it with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25-30 minutes until tender and caramelized.
