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Image of butternut squash crostini topped with pomegranate and pepitas.
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5 from 1 vote

Butternut Squash Crostini with Ricotta

Butternut squash isn't only for soup! These butternut squash crostini appetizers elevate this humble fall gourd to super star status!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizers/Snacks
Cuisine: American
Servings: 24
Author: Rachel Gurk

Equipment

Ingredients

  • 1 baguette (made into crostini, see note)
  • 2 cups cubed butternut squash
  • 1 tablespoon olive oil
  • 2 leaves (large) fresh sage, roughly chopped (about 1 teaspoon)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ¾ cup ricotta cheese
  • 4 tablespoons pomegranate seeds (arils)
  • 2 tablespoons shelled pumpkin seeds (pepitas)
  • pomegranate molasses, for serving

Instructions

  • Peel the squash, cut it in half, and remove the seeds and stringy membranes. Cut the squash into ½ inch cubes. You should have about 2 cups.
  • Preheat oven to 425ºF. Prepare large baking pan by lining with parchment paper.
  • Put diced squash onto pan, add olive oil, sage, salt, and pepper. Stir well, coating squash with oil.
    2 cups cubed butternut squash, 1 tablespoon olive oil, 2 leaves (large) fresh sage, roughly chopped, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
  • Bake squash for 20 minutes or until soft and lightly browned. Do not overcook. Squash should be bite-tender, not mushy.
  • To prepare crostini, spread approximately ½ tablespoon of ricotta on each prepared bread slice. Arrange roasted squash cubes, pomegranate arils, and peitas on crostini. Drizzle with pomegranate molasses.
    ¾ cup ricotta cheese, 4 tablespoons pomegranate seeds (arils), 2 tablespoons shelled pumpkin seeds (pepitas), pomegranate molasses, for serving
  • Serve immediately.

Notes

  • Crostini: You can easily make your own crostini (3 ways) with a fresh baguette. This can be done ahead if you want. Crostini can also be purchased.
  • Variations: Use honey, hot honey, or balsamic reduction instead of pomegranate molasses, if desired. Other types of spreadable cheese can be used instead of ricotta. Substitute different fresh herbs for the sage. 
  • Make ahead: Crostini can be made a couple of days ahead, cooled thoroughly, and stored in an airtight container. Squash can be prepped and cut up to 3 days in advance; refrigerate. Squash can be roasted up to one day in advance; cool completely and store in refrigerator.

Nutrition

Serving: 1crostini | Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

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