‘Tis the season for festive gatherings in warm homes and bite-sized appetizers paired with a glass of red wine. These elegant butternut squash crostini are topped with creamy ricotta, red wine caramelized onions, roasted butternut squash and a drizzle of honey.
We are just a little (okay, a lot) enamored with these sweet and savory crostini. With just a few seasonal ingredients that can be made ahead, they are perfect for serving to family and friends. And here in the Smith household we’ve discovered that they are also perfect for a Tuesday lunch, Sunday afternoon football snack, or super fast dinner.
As I write these words, our first snow of the year is coming down in thick, blustery flakes. The house is warm, the world outside is covered in white. It feels like the holiday season has fully set in.
This time of year, we’re always looking for ways to entertain that are fun, easy and help us to slow down and breath in every joyous minute of the season.
This is the kind of appetizer that accomplishes all of those things. The kitchen smells amazing with the aroma of roasting squash and caramelized onions simmering in red wine. And while everything cooks, you get to reward your slow food efforts with a glass of that very same red.
To make everything ahead and serve this crostini for a crowd, store the roasted squash and caramelized onions in the fridge for up to a week. About 20 minutes before serving, slice a baguette and brush it with olive oil. Toast and top with ricotta, onions, squash and honey. Slice and serve!
We paired these butternut squash crostini with a bold, smooth and fruit-forward red blend.
