Cranberry Walnut Crostini with Ricotta, Butternut Squash, and Balsamic

Butternut Squash Crostini

Say hello to the only appetizer you need for Thanksgiving. Actually, I take that back. Not just Thanksgiving. You could serve butternut squash crostini on a Tuesday! Or a Saturday! You could make them for lunch and be living your best life by noon.

Here’s why we love them so much:

• Texture: they’ve got it going on! Creamy ricotta, crunchy bread, soft tender squash. Love the combination of textures!
• Taste: if you like sweet and salty, you’ve come to the right place! Between the sweet roasted butternut squash, the tang from the balsamic, and the chewy sweetness from the cranberries in the bread, it’s a well rounded and thoughtfully flavored bite! Honey takes them over the top!
• Festive: this practically screams holiday! These butternut squash crostini make a seriously impressive appetizer for a crows and we just adore them!

Want to take ’em over the top? Make our homemade ricotta instead of store bought!

Ingredients For Butternut Squash Crostini

• Butternut squash
• Ground cinnamon
• Garlic powder
• Cranberry walnut bread
• Onions
• Fresh ricotta
• Dried cranberries
• Balsamic vinegar
• Honey
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Optional for serving:

• Chives
• Flaky sea salt

How To Make Butternut Squash Crostini

First, roast the butternut squash. Preheat oven to 425 F. Place butternut squash on a rimmed baking sheet, then drizzle with about 2-3 Tbsp olive oil, cinnamon, garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper. Toss to combine, then roast until tender, about 20-30 minutes, tossing once halfway through.

Toast the bread. Lower the heat to 375 F. Cut bread on a diagonal into ¼” thick slices. Place on a baking sheet and drizzle with a couple tablespoons of olive oil. Sprinkle generously with kosher salt, about ½ Tbsp total. Bake until crisp, about 7-10 minutes. (*Note: begin checking after 7 minutes so they don’t burn!)

Caramelize the onions. Heat a large skillet over medium heat, then add 2 Tbsp olive oil or butter. When hot, add onions. Cook, stirring often and adjusting temperature as needed so they don’t brown too quickly. When the onions begin to stick to the bottom, add 2 Tbsp of water and stir. Repeat as needed, cooking the onions over medium to medium-low heat for about an hour until caramelized. Season with 1 tsp salt and ¼ tsp pepper, then set aside to cool. 

Assemble crostini. Take cooled crostini and spread 1-2 Tbsp of caramelized onions on top. Add 2-3 Tbsp ricotta, then sprinkle with flaky sea salt.

Place a few pieces of roasted butternut squash on top, then add a few dried cranberries. Drizzle with balsamic and honey, then season with black pepper. Garnish with chives, then serve.

What To Serve With Butternut Squash Crostini

Wine and beer! Cocktails! Let this be the star appetizer before your Thanksgiving or other fall-themed feast, and keep the remaining appetizers to a minimum.

This one is heart enough to hold guests over till you serve something fabulous like braised beef pappardelle or warm lentil salad, both hearty and satisfying meals in the cooler months.

So here is to Carbsgiving, I mean…. Thanksgiving! May it be filled with delicious appetizers like these butternut squash crostini, and an endless supply of good company and great wine.

Oh, and if you love these crostini, def make sure to check out these pumpkin crostini with sage!

If you make these Butternut Squash Crostini, please let us know by leaving a review and rating below!

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For more holiday appetizers, check out the following:

• Fried goat cheese balls
• Baked ricotta
• Baked brie phyllo pups
• Pan fried lamb chops
• Creamy herbed feta dip

Print Recipe

4 from 2 votes

Butternut Squash Crostini Recipe with Ricotta and Balsamic

Say hello to the most delicious holiday appetizer! Cranberry walnut bread is toasted and topped with creamy ricotta, roasted butternut squash, and rich balsamic vinegar. Your guests will DEVOUR these!

Prep20 minutes mins

Cook1 hour hr

Total1 hour hr 20 minutes mins

Course: Appetizer

Cuisine: American

Keyword: crostini, holiday appetizers, how to make crostini, roasted butternut squash, thanksgiving appetizer

Servings: 12 servings (2 pieces each)

Calories: 123kcal

Author: Ari Laing

Ingredients

• 1 small butternut squash peeled and cut into ½ inch cubes
• 1 tsp ground cinnamon
• 1 tsp garlic powder
• 1 loaf cranberry walnut bread
• 2 large onions thinly sliced
• 2 cups fresh ricotta
• ½ cup dried cranberries
• balsamic vinegar
• honey
• 2 Tbsp chives chopped
• ¼ cup olive oil divided
• kosher salt
• flaky sea salt garnish
• freshly ground black pepper

Instructions

• Roast the butternut squash. Preheat oven to 425 F. Place butternut squash on a rimmed baking sheet, then drizzle with about 2-3 Tbsp olive oil, 1 tsp cinnamon, 1 tsp garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper. Toss to combine, then roast until tender, about 20-30 minutes, tossing once halfway through.
• Toast the bread. Lower the heat to 375 F. Cut bread on a diagonal into ¼" thick slices. Place on a baking sheet and drizzle with a couple tablespoons of olive oil. Sprinkle generously with kosher salt, about ½ Tbsp total. Bake until crisp, about 7-10 minutes. (*Note: begin checking after 7 minutes so they don’t burn!)
• Caramelize the onions. Heat a large skillet over medium heat, then add 2 Tbsp olive oil or butter. When hot, add onions. Cook, stirring often and adjusting temperature as needed so they don’t brown too quickly. When the onions begin to stick to the bottom, add 2 Tbsp of water and stir. Repeat as needed, cooking the onions over medium to medium-low heat for about an hour until caramelized. Season with 1 tsp salt and ¼ tsp pepper, then set aside to cool. 
• Assemble crostini. Take cooled crostini and spread 1-2 Tbsp of caramelized onions on top. Add 2-3 Tbsp ricotta, then sprinkle with flaky sea salt.
• Place a few pieces of roasted squash on top, then add a few dried cranberries. Drizzle with balsamic and honey, then season with a little black pepper. Garnish with chives, then serve.

Nutrition

Calories: 123kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 38mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6848IU | Vitamin C: 15mg | Calcium: 119mg | Iron: 1mg

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