These butternut squash crostini are one of my favorite kinds of fall appetizers because they combine so many seasonal flavors in one little bite. You've got sweet roasted butternut squash, creamy whipped ricotta, a tangy balsamic glaze, and crispy fried sage, all piled onto a crunchy baguette slice. They look fancy enough for a holiday party, but they're surprisingly easy to make at home.
I love how the ingredients work together in this recipe. The squash gets a little caramelized in the oven, with maple syrup bringing out its natural sweetness. The whipped ricotta adds a cool, creamy contrast, while the balsamic glaze cuts through the richness with a little acidity. Then there's the fried sage, which adds a savory, earthy flavor and a crisp texture that makes these crostini feel extra special.
You can cut the butternut squash into small cubes for easy assembly or use a spiralizer to make decorative squash spirals. Both options taste delicious, so you can choose whichever works best for your kitchen and the occasion.
These fall appetizers are perfect for Thanksgiving, Friendsgiving, autumn dinner parties, or any gathering where you want to serve something a little more interesting than the usual cheese and crackers. You can even prepare several of the components ahead of time, which makes entertaining a lot easier. Just assemble everything shortly before serving so the baguette stays crisp and the sage keeps its crunch.
Baguette: A small French baguette makes the perfect base. Slice it thinly enough for bite-sized appetizers, but thickly enough to support the toppings.
Butternut squash: Fresh butternut squash is the star of this recipe. Cut it into small cubes or spirals so it cooks quickly and fits neatly on the bread.
Olive oil: A little olive oil helps the squash caramelize and keeps the baguette from drying out as it toasts.
Maple syrup: This enhances the natural sweetness of the squash and helps it develop those delicious caramelized edges.
Dried sage: Sage adds an earthy, savory flavor that pairs especially well with butternut squash.
Garlic powder: Just a little garlic powder adds savory depth without overpowering the other ingredients.
Salt and black pepper: These bring out the flavor of the squash and balance its sweetness.
Whole-milk ricotta: I recommend whole-milk ricotta because it creates a richer, creamier topping. Part-skim ricotta will also work, although the texture may be slightly less luxurious.
Olive oil: This helps the ricotta blend into a smooth, spreadable mixture.
Honey: A small amount of honey adds a hint of sweetness that complements the squash without turning the crostini into a dessert.
Salt and black pepper: Seasoning the ricotta is important because it gives the creamy layer more flavor and balances the sweet toppings.
Balsamic vinegar: The tangy, slightly sweet flavor balances the creamy ricotta and roasted squash.
Honey: Honey helps sweeten the glaze and gives it a little extra body as it reduces.
Fresh sage leaves: Fresh sage is essential for the crispy garnish. It has a stronger, more aromatic flavor than dried sage and adds a beautiful finishing touch.
Unsalted butter or olive oil: Either works for frying the sage. Butter adds a nutty flavor, while olive oil gives the leaves a cleaner, more savory taste.
Flaky sea salt (optional): A small sprinkle adds texture and makes the fried sage even more flavorful.
Preheat the oven to 425°F. Peel the butternut squash, remove the seeds, and cut it into small ½-inch cubes. If you prefer a more decorative presentation, you can use a spiralizer to make squash spirals instead.
Toss the squash with olive oil, maple syrup, dried sage, garlic powder, salt, and black pepper. Spread it in a single layer on a baking sheet.
Roast the squash for 20-25 minutes, stirring halfway through, until tender and lightly caramelized. If you're using spirals, start checking them after about 12-15 minutes because thinner pieces cook more quickly.
Set the squash aside while you prepare the remaining ingredients.
Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Bake at 425°F for 6-8 minutes, flipping halfway through, until the slices are lightly golden and crisp around the edges.
Let them cool slightly before adding the toppings. You want them sturdy enough to hold the ricotta and squash without becoming soggy.
Add the ricotta, olive oil, honey, salt, and black pepper to a food processor. Process for 1-2 minutes, scraping down the sides as needed, until the ricotta is smooth, creamy, and noticeably lighter.
Taste the ricotta and adjust the seasoning if necessary. You can add a little more honey for sweetness or another pinch of salt to bring out its savory flavor.
Combine the balsamic vinegar and honey in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat and cook for 3-5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
Remove the glaze from the heat and let it cool. It will thicken further as it sits, so avoid reducing it too much in the saucepan.
Heat the butter or olive oil in a small skillet over medium heat. Make sure the sage leaves are completely dry before adding them to the pan.
Fry the leaves in a single layer for about 10-20 seconds per side, or until crisp. Work in batches if necessary so the leaves have enough room to fry evenly.
Transfer the sage to a paper towel-lined plate and sprinkle with flaky sea salt if desired. Reserve a little of the sage-infused butter or oil for drizzling over the finished crostini.
Spread a generous layer of whipped ricotta over each toasted baguette slice. Top with a few pieces of roasted butternut squash, arranging the cubes or spirals neatly over the ricotta.
Drizzle each crostini with the balsamic glaze and finish with a crispy fried sage leaf. If you reserved some of the sage-infused butter or oil, add a few drops to each piece for extra flavor.
Serve shortly after assembling so the bread stays crisp and the sage retains its crunchy texture.
Cut the squash into evenly sized pieces. If you're using cubes, aim for pieces about ½ inch wide. They'll roast more evenly and be easier to arrange on the baguette slices.
Don't skip seasoning the ricotta. Ricotta is naturally mild, so salt, pepper, olive oil, and a little honey make a big difference in the finished flavor.
Keep an eye on the balsamic glaze. It can go from perfectly syrupy to overly thick fairly quickly. Remove it from the heat while it's still pourable, remembering that it will thicken as it cools.
Dry the sage before frying. Any moisture on the leaves can cause the hot butter or oil to splatter. Completely dry leaves also crisp up more effectively.
Assemble just before serving. The ricotta and squash can soften the toasted baguette over time. For the best texture, add the toppings shortly before your guests are ready to eat.
Use sweet potato instead of butternut squash. Sweet potato makes a great alternative and pairs well with the whipped ricotta, maple syrup, and balsamic glaze, both sweet potatoes and butternut squash are perfect flavors for fall appetizers.
Try goat cheese instead of ricotta. Soft goat cheese adds a tangier flavor that works beautifully with the sweetness of the squash. You can whip it with a little olive oil to make it easier to spread.
Add fresh thyme or rosemary. If you don't have sage, fresh thyme or finely chopped rosemary can add a similar earthy, savory note. You can still use fried sage as the garnish if you have it available.
Use store-bought balsamic glaze. If you want to save a little time, prepared balsamic glaze works perfectly in this recipe. You can usually find it near the vinegar or salad dressings.
Add a little heat. A small pinch of red pepper flakes on the squash adds a gentle kick that balances the sweetness.
Make them more savory. Reduce or omit the honey in the whipped ricotta and use a little less maple syrup on the squash if you prefer a less sweet appetizer.
You can prepare most of the components for these butternut squash crostini ahead of time.
Roasted squash: Roast the squash up to 2 days ahead and refrigerate it in an airtight container. Reheat it in the oven before assembling, or serve it at room temperature.
Whipped ricotta: Prepare the ricotta up to 2 days in advance and store it in an airtight container in the refrigerator. Give it a quick stir before spreading it on the crostini.
Balsamic glaze: Make the glaze up to a week ahead and refrigerate it in a sealed container. If it becomes too thick, gently warm it until it reaches a drizzle-friendly consistency.
Toasted baguette: Toast the bread a few hours ahead and store it in an airtight container at room temperature once completely cool.
Fried sage: For the crispiest leaves, fry the sage shortly before serving. You can prepare it a little ahead, but it may lose some of its crunch as it sits.
When you're ready to serve, reheat the squash if desired, spread the ricotta over the bread, add the squash, drizzle with balsamic glaze, and finish with the fried sage.
Yes! These crostini are a great option for entertaining because you can prepare most of the components in advance. Roast the squash, whip the ricotta, and make the balsamic glaze up to two days ahead. Store each component separately in the refrigerator. You can also toast the baguette a few hours before serving. I recommend frying the sage closer to serving time and assembling the crostini at the last minute. This keeps the bread crisp, the ricotta creamy, and the sage crunchy. If you assemble everything too early, the moisture from the toppings can soften the baguette.
Yes, frozen butternut squash can work if fresh squash isn't available. Thaw it and pat it dry before tossing it with the oil, maple syrup, and seasonings. Frozen squash tends to release more moisture than fresh squash, so spread it out well on the baking sheet and avoid overcrowding the pan. You may need to roast it a little longer to get the edges lightly caramelized. If you're using frozen squash spirals, check them frequently because thinner pieces can become tender quickly. The finished crostini may be slightly softer than when made with fresh squash, but the flavors will still work beautifully together.
Whipped goat cheese is a great substitute if you want a tangier flavor. Cream cheese can also work, although you'll want to soften it first and beat it with a little olive oil to make it spreadable. Mascarpone creates a rich, creamy topping, but it's milder and sweeter than ricotta. If you use a more strongly flavored cheese, you may want to reduce the honey or adjust the seasoning. I like ricotta for this recipe because its mild flavor allows the roasted squash, balsamic glaze, and crispy sage to stand out without competing with one another.
Absolutely. A hand mixer or stand mixer will work well for whipping the ricotta. Beat the ricotta with the olive oil, honey, salt, and pepper for about 2-3 minutes, until it becomes smoother and lighter. You can also use a whisk, although it will take a little more effort and the result may not be quite as airy. If your ricotta is particularly wet or grainy, drain it briefly in a fine-mesh strainer before whipping. This helps create a thicker topping that stays in place on the toasted baguette.
The most important thing is to assemble them shortly before serving. Toast the baguette until the edges are crisp, and allow the slices to cool slightly before adding the ricotta. Make sure the roasted squash isn't releasing excess liquid, and avoid adding too much balsamic glaze. You can prepare all the components ahead of time, but store them separately until you're ready to serve. If you're hosting a party, arrange the crostini on a platter just before guests arrive rather than leaving them assembled for several hours. This gives you the best combination of crisp bread and creamy toppings.
Store leftover assembled crostini in an airtight container in the refrigerator and eat them within about 1-2 days. Keep in mind that the bread will soften as it sits, so they won't have quite the same texture as freshly assembled crostini. For better results, store any leftover ricotta, squash, and glaze separately in the refrigerator and assemble fresh crostini when you're ready to eat. The whipped ricotta and roasted squash can generally be kept refrigerated for up to 3-4 days, provided they've been handled and stored properly. I don't recommend freezing the assembled crostini because the bread and ricotta can change texture after thawing.
These butternut squash crostini feature creamy whipped ricotta, maple-roasted butternut squash, a sweet and tangy balsamic glaze, and crispy fried sage on toasted baguette slices. They're an easy, elegant appetizer for Thanksgiving, holiday parties, and fall gatherings.
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