In keeping with my goal to eat some sort of squash at least once a week while they are in season, I opted to make this crostini recipe that caught my eye from the cover of Bon Appetit magazine. Ever since creating my winning cranberry bruschetta, I’ve had a soft spot for foods eaten atop crusty bread! This butternut squash crostini did not disappoint, although having made it, I recommend a few changes…

1. Despite the fact that the recipe says the squash can be roasted ahead of time and eaten at room temperature, I would have preferred it warm. Next time, I’ll roast and then immediately use it. It tasted fine at room temperature and you might like it that way too, I just think I’d like the topping to be warm!

2. Chop the sage. The presentation of the whole sage leaf is appealing, but it makes it difficult to eat. Next time I’d chop the sage (I may even skip the frying sage) and instead sprinkle the crostini with the chopped herb.

3. Goat cheese. I actually really liked the lemon zested ricotta and would use it again…but I also think this appetizer would be really good topped with goat cheese, my all-time favorite!

So there you have it, a solid appetizer for this type of year, but one that’s flexible enough to be changed according to your preferences. If you make it, let me know what variation you try!

Butternut Squash, Sage, and Ricotta Crostini

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5 from 1 review

Author: Natalie McLaury
Total Time: 45 minutes
Yield: 12 crostini 1x

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Description

This delightful appetizer features warm roasted butternut squash atop crusty baguette slices, complemented by a lemon-infused ricotta spread and crispy sage leaves.

Ingredients

Units Scale

1 (2 lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (approximately 4 cups)
3 1/2 tbsp extra-virgin olive oil, divided, plus more for drizzling
1 1/2 tsp packed light brown sugar
Salt and freshly ground black pepper, to taste
1 baguette, sliced into 1/2-inch thick slices
1 cup ricotta cheese
1 lemon, zested
8-10 fresh sage leaves

Instructions

Preheat the oven to 425°F (220°C). In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, brown sugar, salt, and pepper. Arrange the squash in a single layer on a rimmed baking sheet.
Roast the squash in the preheated oven, tossing occasionally, for 25-30 minutes or until tender and lightly caramelized. For best results, use the squash immediately while warm.
While the squash is roasting, prepare the ricotta spread by combining the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper to taste.
Heat 1 1/2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and fry until crisp, about 1 minute. Remove and drain on paper towels. Alternatively, chop the sage leaves and sprinkle them fresh over the crostini.
To assemble the crostini, lightly drizzle the baguette slices with olive oil and toast them in the oven for 5-7 minutes until golden brown.
Spread a generous amount of the lemony ricotta on each toasted baguette slice. Top with a spoonful of the warm roasted squash and garnish with either the fried sage leaves or chopped fresh sage. Serve immediately.

Notes

For a warm topping, use the roasted squash immediately after cooking. Consider substituting goat cheese for ricotta for a tangier flavor. Chopping the sage instead of frying can make the crostini easier to eat. This recipe is flexible and can be adjusted to personal taste preferences.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: American