Recipe Overview
Why you’ll love it: These butternut squash crostini show that squash can shine as an elegant appetizer—attractive, seasonal, and delicious.
How long it takes: 35 minutes
Equipment you’ll need: sharp knife, roasting pan, oven
Servings: 24 crostini
You grab a butternut squash because it feels like fall, then get it home and wonder what to make. If you want a showstopping appetizer for guests, these butternut squash crostini are an easy, impressive choice.
Butternut Squash Appetizers
Attractive: The crostini are a visual standout—roasted orange squash, ruby pomegranate arils, creamy white ricotta, and green pepitas make a beautiful combination.
Delicious: Roasted squash cubes on a smear of ricotta, topped with juicy pomegranate seeds and crunchy pepitas, and finished with a drizzle of pomegranate molasses create a satisfying balance of sweet, tart, creamy, and crunchy.
Ingredient Notes
- Crostini: Use a baguette sliced and toasted. You can make crostini a day ahead if you prefer.
- Butternut squash: A sweet, orange-fleshed winter squash that roasts beautifully and adds color and nutrients.
- Fresh sage: Adds warm, savory notes; substitute thyme or oregano if you prefer.
- Ricotta cheese: Mild and creamy—full-fat works best for richness but lower-fat versions are fine.
- Pomegranate seeds (arils): Add bright, tart pops of flavor.
- Pepitas: Shelled pumpkin seeds that are great toasted for extra crunch.
- Pomegranate molasses: Optional but a small drizzle adds concentrated sweet-tart flavor. Honey or a balsamic reduction are good alternatives.
How To Cook Butternut Squash
If you need guidance on prepping and cutting a squash, follow a basic how-to for peeling, seeding, and cubing so your pieces roast evenly and cook through.
How To Make Butternut Squash Crostini
Prep the squash. Peel, halve, remove seeds, and cut into uniform 1/2-inch cubes so they cook evenly and fit well on the crostini. You should have about 2 cups.
Roast the squash. Toss the cubes with olive oil, chopped sage, salt, and pepper. Roast at 425°F (220°C) until tender and lightly browned, about 20 minutes. Aim for bite-tender pieces, not mushy.
How To Use Extra Roasted Squash
Roast the whole squash if you like—extra cubes are great to snack on or to use in salads like farro salad with squash, bacon, and cranberries, or an autumn quinoa salad with maple-mustard vinaigrette.
Assemble the crostini. Spread about 1/2 tablespoon ricotta on each toasted slice, top with roasted squash cubes, sprinkle pomegranate arils and pepitas, then finish with a light drizzle of pomegranate molasses or an alternative like hot honey or balsamic reduction. Serve immediately.
Beer, Wine & Cocktail Pairings
Pair these crostini with an oaky Chardonnay or Pinot Noir. For beer, try a brown ale or porter. For cocktails, fall-flavored drinks—like a maple Old Fashioned, apple cider mule, or an orange gin and tonic with cinnamon—complement the flavors well.
Recipe Variations
- Season the squash differently: Try curry, cinnamon, chili powder, or five-spice for a different flavor profile. A maple-cayenne glaze also works well.
- Change the spread: Use cream cheese, goat cheese, or another soft cheese instead of ricotta.
- Swap the topping: Substitute pistachios or roasted sunflower seeds for pepitas, or add crumbled bacon for a savory touch.
- Sauces: If you don’t have pomegranate molasses, drizzle hot honey or a balsamic reduction instead.
Make-Ahead Ideas
Make crostini ahead: Toast the baguette slices, cool completely, and store in an airtight container for a couple of days.
Prep squash ahead: Cube the squash and refrigerate for up to three days, or roast up to one day ahead and store refrigerated. Bring roasted squash to room temperature before assembling, or warm briefly on a baking sheet.
More Appetizer Recipes
Sausage Pinwheels with Apple, Sage, and Gruyère
Bacon Wrapped Dates
Wild Mushroom Crostini with Goat Cheese
Pumpkin Spice Candied Walnuts
Butternut Squash Crostini with Ricotta
Equipment
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roasting pan or baking sheet
Ingredients
- 1 baguette (made into crostini)
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- 2 leaves fresh sage, roughly chopped (about 1 tsp)
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup ricotta cheese
- 4 tablespoons pomegranate seeds (arils)
- 2 tablespoons shelled pumpkin seeds (pepitas)
- pomegranate molasses, for serving (optional)
Instructions
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Peel the squash, halve it, remove seeds and membranes, and cut into ½-inch cubes (about 2 cups).
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Preheat oven to 425ºF (220ºC). Line a large baking pan with parchment paper.
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Toss the cubed squash with olive oil, chopped sage, salt, and pepper, coating evenly.
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Bake for about 20 minutes, until squash is soft and lightly browned but still holds its shape—bite-tender, not mushy.
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To assemble, spread about ½ tablespoon ricotta on each toasted baguette slice. Top with roasted squash cubes, a few pomegranate arils, and pepitas. Drizzle lightly with pomegranate molasses if using. Serve immediately.
Notes
- Crostini: Make your own by slicing and toasting a baguette, or purchase ready-made crostini.
- Variations: Swap pomegranate molasses for honey, hot honey, or balsamic reduction; try different soft cheeses or herbs.
- Make ahead: Toast crostini up to two days ahead and store airtight. Prep squash up to three days in advance; roast up to one day ahead and refrigerate, then warm before serving.
Nutrition
Nutrition information is an approximation.