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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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close up of whipped ricotta and butternut squash crostini on a serving tray

Cranberry Walnut Crostini with Ricotta, Butternut Squash, and Balsamic

Posted by: ari | well seasoned

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!

recipe +-

Posted by: ari | well seasoned
butternut squash bruschetta with whipped ricotta on a cutting board
Print Recipe
4 from 2 votes

Butternut squash crostini 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!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 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 | well seasoned

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, 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 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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!