Need an easy Thanksgiving or fall appetizer? This Butternut Squash Crostini has the spirit of the holidays in one bite, with pureed butternut squash, ricotta, balsamic glaze, and hazelnuts!

Butternut Squash Crostini - On White Plate with ricotta and balsamic on top

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, between selecting recipes, prepping, and cooking it all!  

This Butternut Squash Crostini is a great appetizer to hold people over until the main meal, and it’s really simple to put together. It’s one of my favorites for the holiday, and for fall entertaining in general.

What’s especially nice is it’s dish that you can have a helper put together, since it’s really just about assembling the toasts and setting them out on a platter to enjoy.

Butternut Crostini - on White Platter with Squash Puree, Ricotta, Hazelnuts, and Balsamic

You can also make the butternut squash puree ahead of time, and hold it for a few days before serving. 

Simply roast butternut squash, get it nice and smooth in the food processor, and keep it in the freezer.

If you want great caramelized flavor, I recommend cutting the squash into cubes as shown in this Roasted Butternut Squash post, and pureeing those.

I even show How to Cut Butternut Squash so you can get those even cubes.

But you can also just cut a whole butternut squash in half, and roast that. Enjoy!

More Butternut Squash Recipes:

Butternut Squash Crostini On White Plate with ricotta and balsamic on top

Butternut Squash Crostini

Servings: 36
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
 Need an easy Thanksgiving appetizer? This Crostini has the spirit of the holidays in one bite, with pureed butternut squash, ricotta, balsamic glaze, and hazelnuts!
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Ingredients

  • 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

Instructions 

  • 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.
  • 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!

Nutrition

Calories: 60kcal, Carbohydrates: 6g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 53mg, Potassium: 105mg, Vitamin A: 2270IU, Vitamin C: 4.5mg, Calcium: 43mg, Iron: 0.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizer
Cuisine: American
Author: Fifteen Spatulas

Post updated in September 2019. Originally published November 2013.