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Butternut Squash, Ricotta, and Pistachio Crostini

Butternut Squash, Ricotta, and Pistachio Crostini

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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!

Emily Watson
Course Appetizer
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 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
  • 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
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