Butternut Squash Crostini

Butternut Squash Crostini Recipe @fifteenspatulas

We’re 10 days out from Thanksgiving! Do you have your menu planned yet?

If you’ve ever been the one to host Thanksgiving dinner, I’m sure you know all the stress that’s involved. It’s a ton of work, and it all starts out with sifting through blogs, cookbooks, etc to find recipe ideas.

This year I got together with a bunch of Youtube friends to make a progressive Thanksgiving Menu covering all the components of a Thanksgiving meal. Side dishes, stuffing, dessert, etc! Hopefully it will give you some good ideas for Thanksgiving dinner.

My assigned dish was the appetizer, which I think should be something super simple that tides over your guests’ appetites while you finish the main meal. This Butternut Squash Crostini fits the bill:

You can click through to all the other Thanksgiving videos my friends made by clicking on the thumbnails at the end. Have a wonderful Thanksgiving!

Butternut Squash Crostini


  • 1 butternut squash
  • 1 french baguette, sliced and toasted
  • 16 oz tub whole milk ricotta cheese
  • balsamic glaze
  • 1/2 cup chopped toasted hazelnuts
  • salt


  1. Preheat the oven to 400 degrees F. Cut the ends off the butternut squash and split it in half. Sprinkle the squash halves with salt and roast the butternut squash on a sheet pan for about 30 minutes, until the squash is fork tender. If your squash is really big, it may need as much as 60 minutes for the squash to be fork tender.
  2. After the squash is done cooking, scoop the flesh from the skin and place it in a food processor. Puree it until smooth and add water, if necessary, if the puree is too thick. Spread a spoonful of squash puree on each slice of toasted baguette, then add a spoonful of ricotta, a drizzle of balsamic glaze, and the toasted hazelnuts. Enjoy!
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