Butternut Squash Crostini

When autumn rolls in with its crisp air and golden leaves, nothing feels more comforting than seasonal flavors.

One of the best ways to celebrate the harvest season is with Butternut Squash Crostini—a beautiful appetizer that’s as elegant as it is delicious.

With roasted butternut squash, creamy toppings, and crunchy bread, this dish is perfect for holiday gatherings, dinner parties, or a cozy night in.

Why You’ll Love Butternut Squash Crostini

Butternut squash has a naturally sweet, nutty flavor that pairs wonderfully with savory ingredients.

When roasted and layered on toasted baguette slices, it creates a perfect balance of textures and flavors. Here’s why this crostini stands out:

• Seasonal and festive – Highlighting fall’s star ingredient: butternut squash.

• Easy yet impressive – Looks gourmet but comes together with simple steps.

• Versatile – Works as an appetizer, light lunch, or even a vegetarian main.

Key Ingredients

To create the ultimate Butternut Squash Crostini, you’ll need just a few wholesome ingredients:

Butternut squash – I sometimes use a whole butternut squash but if you want to save time, use pre-chopped and seeded.

Shallots – Yes, you have to use shallots! No substituting onions in this recipe! The flavor is more refined.

Honey – This can also be substituted with maple syrup.

Apple juice – Any plain apple juice will work. I used a honeycrisp apple juice.

Vinegar – Distilled white vinegar brings a little acidity. If you’re not following a migraine diet or have reintroduced aged vinegars, apple cider vinegar would also work here.

Bread – Generally crostini is made with a sliced baguette, but you can use your favorite style of bread. I recommend if using a sandwich bread to at least slice in half and trim the crust for a more elegant look. However, if you’re just eating at home, it’s great as a toast.

Ricotta – It’s essential to buy a good quality ricotta. This means ones without gums or carrageenan, which often yield a grainy texture. My favorite brand is Calabro – SO creamy. But Liuzzi is another good option. You could also use creamy, fresh goat cheese.

Fresh mint – I recommend at least trying one with fresh mint because it pairs better than you think it will. But if you’re completely against it, you could also use fresh rosemary, thyme, or sage and all the flavors would work well.

Butternut Squash Crostini

Butternut Squash Crostini is a simple yet elegant fall appetizer that combines roasted squash, creamy cheese, and crisp bread for the perfect bite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 crostini

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

  

• Butternut squash
• Shallots
• Honey
• Apple juice
• Vinegar
• Bread
• Ricotta
• Fresh mint

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and thyme. Spread evenly on the baking sheet.
3. Roast for 25–30 minutes, stirring halfway, until tender and caramelized.
4. While squash roasts, arrange baguette slices on another baking sheet. Brush lightly with remaining olive oil. Toast in the oven for 6–8 minutes until golden and crisp.
5. Spread goat cheese evenly on each toasted baguette slice.
6. Top with roasted butternut squash pieces.
7. Drizzle with honey, sprinkle with pomegranate seeds or pecans, and garnish with fresh herbs.
8. Serve immediately while warm and enjoy!

How to Make Butternut Squash Crostini

How to Cut a Butternut Squash

1. Peel the squash by thinly slicing along the outside or using a vegetable peeler.

2. Cut the squash in half.

3. Scoop out the seeds using a spoon. Then cut into slices with a chefs knife.

4. Cut slices into smaller cubes.

How to Make Crostini

Roast the squash – Heat the oven to 350°F. Spread diced butternut squash on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt and red pepper flakes, then toss to coat. Roast for 30–35 minutes until soft, flipping once halfway.

Cook the shallots – Heat olive oil in a skillet over medium-high. Add sliced shallots and cook until one side starts to brown. Flip them, lower the heat to medium-low, and cook until soft and jam-like, about 15 minutes.

Make the topping – Stir apple juice, honey, and vinegar together, then mix into the roasted squash. Lightly mash with a potato masher until combined.

Toast the crostini – Place thin bread slices on a baking sheet, drizzle with olive oil, and broil for 2–3 minutes until golden and crisp. Flip and toast the other side. Let cool, then spread with ricotta.

Assemble – Add the squash mixture on top of each crostini, sprinkle with fresh mint, and serve warm.

Serving Ideas

• Holiday Parties – A colorful appetizer for Thanksgiving or Christmas.

• Casual Gatherings – Serve on a platter with wine or cocktails.

• Weeknight Treat – Pair with a salad or soup for a cozy light dinner.

Variations to Try

• Vegan Butternut Squash Crostini – Use hummus or cashew cheese instead of dairy.

• Spicy Kick – Add chili flakes or a drizzle of hot honey.

• Herbed Butter Base – Spread garlic herb butter before topping with squash.

Tips for Success

• Roast squash until caramelized for maximum flavor.

• Don’t skip the garnish—nuts, herbs, or a drizzle of honey add a restaurant-quality finish.

• Assemble just before serving to keep the bread crisp.

Recommended Amazon Products to Make This Recipe

1. USA Pan Baking Sheet – For roasting butternut squash evenly.

2. Mercer Culinary Chef’s Knife – Makes chopping squash easier and safer.

3. Le Creuset Stoneware Serving Platter – Perfect for presenting crostini at gatherings.