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A beautifully arranged butternut squash crostini on a wooden cutting board, with ricotta cheese, roasted butternut squash, and toasted walnuts.
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Butternut Squash Crostini

Make butternut squash crostini with ricotta and sage. Get tips for crisp bread, preparing the topping ahead and assembling before serving.
Course Appetizer
Cuisine American
Keyword butternut squash crostini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pieces
Calories 210kcal
Author C. Sophie

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Spoon

Ingredients

Butternut Squash

  • 1 medium butternut squash peeled and cut into 1/2-inch cubes

Olive Oil

  • 4 tablespoons olive oil

Salt

  • 1/2 teaspoon kosher salt

Black Pepper

  • 1/4 teaspoon ground black pepper

Thyme

  • 1/2 teaspoon dried thyme

Baguette

  • 1 large French baguette sliced into 24 rounds (1/2-inch thick)

Garlic

  • 1 large garlic clove peeled and halved

Ricotta Cheese

  • 1 cup whole milk ricotta cheese

Walnuts

  • 1/4 cup walnuts toasted and finely chopped

Honey

  • 2 tablespoons honey

Balsamic Glaze

  • 1 tablespoon balsamic glaze

Thyme Leaves

  • 1 tablespoon fresh thyme leaves for garnish

Instructions

  • Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  • In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, black pepper, and dried thyme until the cubes are evenly coated.
  • Spread the squash in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, tossing halfway through, until the squash is fork-tender and the edges are caramelized and brown.
  • While the squash roasts, place the baguette slices on a separate baking sheet and lightly brush both sides with the remaining 2 tablespoons of olive oil.
  • Bake the baguette slices for 6 to 8 minutes, flipping once, until they are golden brown and crisp.
  • Remove the toasted bread from the oven and immediately rub the top of each warm slice with the cut side of the halved garlic clove.
  • In a small bowl, whisk the ricotta cheese briefly until smooth and creamy.
  • Spread about 2 teaspoons of ricotta cheese onto each toasted baguette slice.
  • Top the ricotta with a spoonful of the roasted butternut squash cubes, pressing them gently into the cheese so they stay in place.
  • Sprinkle the chopped walnuts and fresh thyme leaves over the top of the squash.
  • Drizzle each crostini with honey and balsamic glaze just before serving to maintain the crispness of the bread.

Notes

Nutritional information:
  • Calories: 210
  • Protein: 6g
  • Carbohydrates: 28g
  • Fat: 9g
  • Saturated fat: 2.5g
  • Cholesterol: 10mg
  • Sodium: 310mg
  • Potassium: 320mg
  • Fiber: 3g
  • Sugar: 8g
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.