Butternut Squash and Sage Crostini
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 crostini 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Crostini
- 1 small baguette, sliced into 24 thin pieces
- 2 cups butternut squash, peeled and cut into 1/2-inch cubes or spirals
- 2 tablespoons olive oil, divided
- 1 tablespoon maple syrup
- 1/2 teaspoon dried sage
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup whole-milk ricotta
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 12-24 fresh sage leaves
- 2 tablespoons unsalted butter or olive oil
- Flaky sea salt, optional
Instructions
- Preheat the oven to 425°F. Peel and seed the butternut squash, then cut it into ½-inch cubes or spirals.
- Toss the squash with 1 tablespoon olive oil, maple syrup, dried sage, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized. For spirals, begin checking after 12–15 minutes.
- Brush the baguette slices with the remaining tablespoon of olive oil. Bake for 6–8 minutes, flipping halfway through, until lightly golden and crisp.
- Process the ricotta, olive oil, honey, salt, and black pepper in a food processor for 1–2 minutes until smooth and creamy.
- Simmer the balsamic vinegar and honey in a small saucepan over medium-low heat for 3–5 minutes, until slightly thickened. Let cool.
- Heat the butter or olive oil in a small skillet over medium heat. Fry the dry sage leaves for 10–20 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with flaky salt if desired.
- Spread whipped ricotta over each toasted baguette slice. Top with roasted squash.
- Drizzle with balsamic glaze and garnish with crispy fried sage. Serve shortly after assembling.
Notes
- Cut the squash into small cubes for easy assembly or spirals for a decorative presentation.
- Store the components separately when preparing ahead.
- Assemble just before serving to prevent the baguette from becoming soggy.
- Store leftover components in airtight containers in the refrigerator.