Description
A cozy, flavorful appetizer perfect for autumn gatherings, festive holidays, or a casual evening at home. These crostini feature golden roasted butternut squash on crispy toasted baguette slices, topped with creamy cheese, fresh herbs, and a drizzle of balsamic glaze. Sweet, savory, and visually stunning, they’re an easy yet impressive bite that will delight guests and family alike.
Ingredients
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1 baguette, sliced into ½-inch rounds
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2 tablespoons olive oil
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Salt and pepper, to taste
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1 medium butternut squash, peeled, seeded, and cubed
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2 tablespoons olive oil
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1 teaspoon sea salt
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½ teaspoon black pepper
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½ teaspoon ground cinnamon
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½ teaspoon smoked paprika
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½ cup ricotta cheese or goat cheese
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2 tablespoons honey or maple syrup
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1 tablespoon fresh thyme leaves, chopped
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1 tablespoon toasted pumpkin seeds (optional)
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Balsamic glaze, for drizzling
Instructions
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Preheat oven to 400°F (200°C).
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Toss cubed butternut squash with olive oil, salt, pepper, cinnamon, and smoked paprika in a large bowl. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
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Arrange baguette slices on a separate baking sheet, brush with olive oil, season with salt and pepper, and toast for 8–10 minutes until golden and crisp.
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In a small bowl, mix ricotta or goat cheese with honey or maple syrup until smooth and creamy.
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Spread cheese mixture on each toasted baguette slice. Top with roasted squash cubes, sprinkle with fresh thyme, and add pumpkin seeds if using. Drizzle with balsamic glaze.
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Serve immediately, warm or at room temperature.
Notes
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Use smaller butternut squash for sweeter, more tender cubes.
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Cut squash into uniform pieces for even roasting.
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Cheese can be substituted with mascarpone, cream cheese, or vegan alternatives.
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Assemble crostini just before serving to maintain crispness.
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Optional toppings: caramelized onions, sautéed mushrooms, or pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes