Irresistible Butternut Squash Crostini Recipe for Parties

The creamy, slightly sweet flavor of roasted butternut squash paired with the light tanginess of ricotta cheese on a crunchy crostini—it’s the kind of bite-sized perfection that makes you go back for seconds (or thirds!). I first made these crostini for a holiday party years ago, and honestly, they’ve been a go-to ever since. There’s something about the combination of textures and flavors that just works. Plus, they look absolutely stunning on a platter, and let’s face it, we all want that Pinterest-worthy spread!

This recipe is perfect for parties or small gatherings. It’s easy to make ahead and assemble when you’re ready to serve, which makes hosting so much simpler. Whether it’s Thanksgiving, a casual dinner party, or a cozy night in, these butternut squash crostini are always a crowd-pleaser. Let’s dive into the details so you can whip these up and impress your guests!

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in under an hour, so you won’t spend all day in the kitchen.
• Beautiful Presentation: The vibrant orange of the butternut squash paired with the creamy ricotta and fresh herbs makes these crostini almost too pretty to eat.
• Perfect for Parties: These bite-sized treats are ideal for appetizers, holiday spreads, or even a fancy snack.
• Simple Ingredients: No need for fancy grocery store runs—most of these ingredients are pantry staples or easy to find.
• Unbelievably Delicious: The creamy, sweet, and savory flavors come together for a perfectly balanced bite.

What sets this recipe apart? It’s the combination of roasted butternut squash, whipped ricotta, and the right hint of seasoning. I’ve tested this recipe a dozen times, making tweaks along the way, and this version is truly the best. Plus, the crostini are super versatile—there’s room for creativity if you want to switch things up.

These crostini aren’t just appetizers; they’re little bites of comfort food that feel sophisticated yet approachable. You’ll love how easy they are to prepare, and your guests will love how amazing they taste!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and stunning presentation without the fuss. Here’s what you’ll need:

• Butternut Squash: Peeled, seeded, and diced into small cubes (fresh is best, but pre-cut works for convenience).
• Olive Oil: For roasting the squash and drizzling over the crostini.
• Honey: Adds a touch of natural sweetness to the squash.
• Salt and Pepper: Essential for seasoning the squash and ricotta.
• Ricotta Cheese: Use full-fat ricotta for maximum creaminess.
• French Baguette: Sliced into thin rounds to make perfect crostini.
• Fresh Thyme: For garnish and an herbal hint that complements the squash beautifully.
• Chili Flakes: Optional, but recommended for a tiny kick of heat.

If you’re missing an ingredient, don’t worry! You can swap honey for maple syrup, use sourdough instead of baguette, or play around with garnishes like parsley or sage.

Equipment Needed

You don’t need fancy tools to make these crostini, which is one of the reasons I love this recipe. Here’s what you’ll need:

• Baking Sheet: For roasting the squash.
• Mixing Bowl: To toss the squash with olive oil and seasoning.
• Knife: A sharp knife for slicing the baguette and dicing the squash.
• Cutting Board: For preparing your ingredients.
• Toaster Oven or Oven: To bake the crostini rounds.
• Spatula: To toss the roasted squash.

If you don’t have a proper baking sheet, you can use any oven-safe dish. And if ricotta isn’t your thing, a food processor can be handy for whipping up alternative spreads like goat cheese or cream cheese.

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the butternut squash: In a mixing bowl, toss the diced squash with 2 tablespoons of olive oil, 1 tablespoon of honey, and a pinch of salt and pepper. Spread it evenly on a baking sheet.
3. Roast the squash: Bake for 25-30 minutes, tossing midway through, until the squash is tender and slightly caramelized.
4. Slice the baguette: While the squash is roasting, cut the baguette into thin rounds—about 1/2-inch thick.
5. Toast the crostini: Arrange the slices on another baking sheet and drizzle lightly with olive oil. Toast in the oven at 400°F (200°C) for 5-7 minutes, or until golden and crisp.
6. Whip the ricotta: In a bowl, whisk the ricotta with a drizzle of olive oil and a pinch of salt until smooth and creamy. You can also use a food processor for extra fluffiness.
7. Assemble the crostini: Spread a generous layer of whipped ricotta on each toasted baguette slice. Top with a few pieces of roasted butternut squash.
8. Garnish: Sprinkle with fresh thyme leaves and a pinch of chili flakes for extra flavor. Drizzle with a little more honey or olive oil if desired.

Serve immediately or keep them covered until ready to serve. They’re best enjoyed fresh but can be prepped a few hours in advance for convenience.

Cooking Tips & Techniques

• Don’t overcrowd the pan: Keep the squash evenly spaced on the baking sheet for proper caramelization.
• Adjust seasoning to taste: Taste the ricotta and squash before assembling to ensure the salt and sweetness are spot on.
• Make ahead: Roast the squash and whip the ricotta up to a day ahead, then assemble right before serving.
• Toast the crostini carefully: Keep an eye on the bread slices—they can go from golden to burnt quickly!
• Experiment with garnishes: Fresh sage or parsley can be used in place of thyme for a different flavor profile.

Variations & Adaptations

• Gluten-Free: Use gluten-free bread or crackers instead of baguette slices.
• Vegan-Friendly: Replace ricotta with a plant-based cream cheese and swap honey for maple syrup.
• Seasonal Twist: Use roasted pumpkin instead of squash during fall, or try sweet potato for a different vibe.
• Cheese Swap: Goat cheese or cream cheese can be used if ricotta isn’t your preference.

A personal favorite variation I’ve tried? Adding a sprinkle of candied pecans or walnuts for a crunchy, sweet touch!

Serving & Storage Suggestions

These crostini are best served at room temperature or slightly warm. Arrange them on a platter for maximum visual impact, and pair them with a crisp white wine or sparkling water with lemon.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 375°F (190°C) for 5 minutes. Note that the bread may lose some crispness over time, so they’re best enjoyed fresh.

Nutritional Information & Benefits

Each crostini is approximately 90 calories, making them a light yet satisfying appetizer. Butternut squash is rich in vitamins A and C, while ricotta provides protein and calcium. This recipe is vegetarian-friendly and can be adapted for gluten-free or vegan diets.

Keep in mind that honey and chili flakes are optional, so you can adjust based on dietary needs or preferences.

Conclusion

If you’re looking for a crowd-pleasing appetizer that’s stunning, delicious, and easy to make, this butternut squash and ricotta crostini recipe is it. The combination of roasted squash, creamy ricotta, and fresh herbs is irresistible, and it’s versatile enough to fit any occasion.

I’d love to hear your thoughts! Are you customizing this recipe? Trying a new variation? Leave a comment below and share your creations. Happy cooking—and don’t forget to savor the little bites of joy!

FAQs

Can I make the crostini ahead of time?

Yes! You can roast the squash and toast the bread a day ahead. Assemble just before serving for the best texture.

What’s the best way to peel butternut squash?

Use a sharp vegetable peeler and cut off the ends first. It’s easier to handle if you halve the squash before peeling.

Can I use frozen butternut squash?

Absolutely! Just ensure it’s thawed and patted dry before roasting to avoid excess moisture.

How do I make whipped ricotta extra fluffy?

Use a food processor and blend the ricotta with a drizzle of olive oil until smooth and airy.

What other toppings can I add?

Try candied nuts, pomegranate seeds, or a drizzle of balsamic glaze for extra flair.

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