Butternut Squash Crostini
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!
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.
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 Soup
- Butternut Squash and Caramelized Onion Focaccia
- Cheesy Stuffed Shells with Butternut Squash Sauce
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
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in September 2019. Originally published November 2013.
12 Comments on “Butternut Squash Crostini”
I made this first time today for Thanksgiving and would say it is perfect. I did make home made ricotta
Is there a another kind of cheese that would work? I am not fond of ricotta. Thank you.
Hi Penelope, hm…..the ricotta’s texture is so specific I’m not sure what would be nice as a replacement. Just out of curiosity, have you ever had homemade ricotta or one that doesn’t have additives in it? Most store-bought ricottas I abhor because of the texturizers and things they put in them. But anyway, I think maybe leave it out, or do something where you melt some mozzarella on top. Have a great Thanksgiving!
I was just reading your comment after I posted a review. I made my own ricotta. I use the one from Ina Garten you can find online. Very simple and very good
These look to die for….we’ve already finalized our menu and now I really want to add these!!!!
Oh my goodness!! Those look amazing!!! Will have to try ASAP
I love this idea! (And butternut squash. Mmmm.) This is our first married Thanksgiving — and also the first even my parents will be hosting — so I’m definitely seeking some inspiration on what to bring. Will have to give this some serious thought!
I think this is such a creative appetizer! I love squash and ricotta together, but the hazelnuts will bring a nice crunch to all that softness. Pinned 🙂
These look delicious! What a pretty appetizer to have on the menu for Thanksgiving.
These would be a gorgeous treat as a Thanksgiving appetizer. Yummy!
Why couldn’t the squash be microwaved instead of baking in the oven?Suspect it would only take a few (5-7)min.in the microwave then proceed with the rest of the recipe.
Hi Heidi, I think it tastes better roasted but you can certainly microwave it instead. It would indeed cut down on time quite a bit if that’s convenient for you. Enjoy!