Butternut Squash Crostini
A quick, flavorful appetizer featuring roasted butternut squash, creamy ricotta, and crunchy hazelnuts on toasted baguette slices. Sweet, savory, and satisfying, it’s perfect for holiday gatherings, easy entertaining, or a simple snack.
Equipment
- 1 Sheet pan
- 1 knife
- 1 cutting board
- 1 spoon
- 1 food processor
- 1 Baking sheet
- 1 spatula
Ingredients
- 1 medium butternut squash
- 1 French baguette sliced and toasted
- 16 oz whole milk ricotta cheese
- ½ cup chopped toasted hazelnuts
- Balsamic glaze for drizzling
- Salt to taste
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C). Preheating is essential for even roasting and ensures the squash develops a naturally sweet, caramelized flavor. Place a rack in the center of the oven so the squash cooks uniformly without burning.
- Prepare the Butternut Squash: Place the squash on a cutting board. Carefully slice off both ends to create a stable base. Cut the squash in half lengthwise and scoop out all seeds and fibrous strands using a spoon. Cleaning the cavity thoroughly helps the squash roast evenly and prevents a mushy texture.
- Season the Squash Halves: Lightly sprinkle salt over the cut sides of the squash. Salt enhances the natural sweetness and draws out excess moisture, allowing for better caramelization. Optionally, you can add a drizzle of olive oil to enrich the flavor and produce a slightly silkier texture.
- Roast the Squash: Place the seasoned squash halves cut-side down on a parchment-lined sheet pan. Roast in the preheated oven for about 30 minutes, or until a fork easily pierces the flesh. For larger squash, extend roasting time up to 60 minutes. Monitor closely to avoid overcooking or browning too much, aiming for tender, creamy flesh.
- Scoop Out the Flesh: Once roasted, remove the squash from the oven and let it cool slightly. Using a spoon, carefully scoop out the soft flesh and transfer it into a food processor. Discard or compost the skins. This ensures the puree is smooth and free from any fibrous strands.
- Puree the Squash: Process the roasted squash until completely smooth. If the mixture is too thick, add water one tablespoon at a time to achieve a creamy, spreadable consistency. Taste and adjust with a pinch of salt as needed. Smooth puree ensures every crostini bite is velvety and flavorful.
- Toast the Baguette Slices: While preparing the squash, slice the French baguette into ½-inch thick rounds. Arrange them on a baking sheet and toast in the oven until golden brown. Properly toasted slices provide a crunchy base that contrasts perfectly with creamy squash and ricotta.
- Assemble the Crostini Base: Spread a generous spoonful of the squash puree evenly over each toasted baguette slice. Ensure the layer covers the bread completely for balanced flavor and texture in every bite.
- Add Creamy Ricotta: Dollop a spoonful of ricotta cheese atop the squash layer. The ricotta adds richness and a subtle tang that complements the natural sweetness of the roasted squash. Smooth or leave rustic—it will still taste delicious.
- Drizzle with Balsamic Glaze: Lightly drizzle balsamic glaze over the ricotta and squash. The glaze adds a tangy-sweet depth and enhances presentation. Keep the drizzle thin to avoid overpowering the flavors of the squash and cheese.
- Sprinkle Toasted Hazelnuts: Top each crostini with chopped, toasted hazelnuts. The nuts provide crunch and a nutty flavor that balances the creamy textures. Toasting beforehand enhances aroma and richness, making every bite more complex and satisfying.
- Serve and Enjoy: Arrange the crostini on a serving platter and serve immediately while the bread is crisp and the squash slightly warm. Perfect for appetizers, holiday gatherings, or elegant snacks. Assemble just before serving for best results, or prep components ahead for easier meal prep.
Notes
- Use a medium-sized butternut squash for even roasting and natural sweetness.
- Larger squash may require 45–60 minutes of roasting until fork-tender.
- Lightly salt the squash before roasting to enhance flavor and draw out moisture.
- Optional: drizzle a small amount of olive oil on squash for richer puree.
- Toast baguette slices until golden brown for maximum crunch.
- Assemble crostini just before serving to prevent soggy bread.
- Leftover roasted squash puree can be stored in the fridge for 3–4 days.
- Puree can also be frozen for up to 2 months; thaw overnight before use.
- Toasted hazelnuts add crunch and nutty flavor—keep them in an airtight container for freshness.
- This recipe is versatile and can be customized with herbs, spices, or a drizzle of honey.
