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    Home » Recipes » Butternut Squash Crostini

    Published: Nov 19, 2020 · Modified: May 28, 2021 by Alicia This post may contain affiliate links.

    Butternut Squash Crostini

    Jump to Recipe Print Recipe
    Butternut squash crostini lined up on a sheet pan and sprinkled with mint
    Butternut squash crostini lined up on a sheet pan and sprinkled with mint
    Butternut squash crostini lined up on a sheet pan, topped with ricotta and sprinkled with mint

    These Butternut Squash Crostini are the perfect mix of somewhat sweet and savory. Made with roasted butternut squash, shallots, and fresh ricotta or goat cheese, you'll love this vegetarian appetizer.

    Butternut squash crostini lined up on a sheet pan and sprinkled with mint

    A Vegetarian Appetizer

    If you've been watching Top Chef Colorado this season, you'll know that contestant Carrie Baird has been winning many of the challenges with some version of toast. While all the contestants threw judgmental looks Carrie's way, she was laughing her way to immunity with something most of us make once a week. This is a recipe I tried out over Thanksgiving and I figured I better post it before squash season is over! It's the perfect holiday appetizer or easy meal that I usually make when I have the bare minimum in the fridge.

    I first tried a version of this toast a few years ago while visiting my sister in law in NYC. We happened upon ABC Kitchen and decided to stop in for lunch. After walking around in the freezing cold all morning, these warm toasts hit the spot. Luckily there are a plethora of recipes for the exact toast on the internet, but unfortunately none of them are migraine safe as they contain lots of onion and aged vinegars.

    Ingredients

    For the ricotta, I love Calabro whole milk as it doesn't have a lot of additives. You can usually find this brand at Whole Foods, but any clean ricotta is fine. Just be sure to check your labels as many have additives like carrageenan or lots of gums. Usually this also means it's way more creamy and better quality. Fresh chèvre goat cheese is another great substitute that pairs well with the butternut squash.

    I get my bread from a local bakery, but you can use any kind you can tolerate including gluten free. If it is fresh out of the oven, like a  quick no-knead bread, remember to wait a day for the yeast to die off.

    You may also think the mint isn't necessary. I was one of them. But I promise you, it makes a huge difference and it's worth the extra grocery addition. Sage would also be wonderful here as a substitute.

    Gluten Free and Dairy Free Substitutes

    If you'd like to make these butternut squash crostini dairy or gluten free, just use gluten free bread and omit the cheese. This would also make them a great plant-based recipe. You could even put this on greens or fresh pasta and it would be fantastic. 

    Other Appetizers

    For more delicious appetizers, dips, and spreads like this, check out these recipes:

    Creamy Crab Dip
    Artichoke and Spinach Dip
    Caramelized Shallot Dip
    Cranberry Cream Cheese Dip

    Crostini topped with butternut squash mash and ricotta cheese

    Crostini topped with butternut squash mash and ricotta cheese

    Butternut Squash Crostini

    This vegetarian appetizer is perfect for fall with a sweet and savory combination of roasted butternut squash, ricotta cheese, and a little fresh mint.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 people
    Calories: 145kcal
    Author: Alicia

    Ingredients

    • 2 lb butternut squash peeled and cut in ½ inch cubes *You can buy the pre-cut kind to make life easier
    • ¼ cup olive oil
    • ½ teaspoon dried chili flakes or a sprinkle of cayenne pepper
    • kosher salt and pepper
    • 2 large shallots, peeled and thinly sliced
    • ¼ cup distilled white vinegar
    • 1 tablespoon organic apple juice
    • 2-3 tablespoons honey
    • 6-8 slices of bread, lightly toasted
    • ½ cup fresh ricotta cheese or goat cheese
    • 2-3 teaspoons fresh mint, chopped
    US Customary - Metric

    Instructions

    • Heat oven to 450 degrees F and toss cubed squash with 2 tablespoon of olive oil, chili flakes, kosher salt and pepper. Line a large baking sheet with parchment paper, place the butternut squash cubes on the baking sheet, and roast 20-30 minutes, flipping about half way through.
    • Heat 2-3 tablespoon of olive oil in a large skillet over medium-high heat and add the chopped shallots with a little bit of salt. Cook until it begins to soften and brown. This should take around 10 minutes. Add vinegar, apple juice, and honey and reduce the heat to medium. Continue stirring as the mixture becomes thick, about another 10 minutes. 
    • Remove the squash from the oven and mash together with the jammy shallots. Spread ricotta (or goat cheese) on toasted bread (I usually just brush mine with olive oil and set it under the broiler for about 2-3 minutes and top with the squash/shallot mixture. Top with chopped mint. 

    Notes

    • These would work well dairy-free without cheese as well. 

    Nutrition

    Serving: 2crostini | Calories: 145kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 316mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8082IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, Migraine Again, the Vestibular Disorders Association, Good Morning Texas, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Ann P says

      November 21, 2021 at 9:56 am

      5 stars
      I can’t believe I’ve waited so long to make these. They were delicious and hit the spot.

      Reply
    2. Emilie says

      May 25, 2021 at 3:46 am

      5 stars
      Very easy to make and delicious!

      Reply
      • Alicia says

        May 29, 2021 at 11:48 am

        Thank you, Emilie!

        Reply
    3. Jenny says

      November 22, 2020 at 11:20 pm

      5 stars
      These crostini were sooo good and they held up so well. I made them 2 hours before and right before I served them I popped them in the oven for like 5 mins under the broiler and they came out fresh and toasty. Will totally make it again on thanksgiving! Thanks Alicia!

      Reply

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • No Tomato Chili (Texas-Style)
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Brunch Recipes

    • Strawberry Cream Cheese Muffins
    • Gluten Free Blueberry Muffins
    • Warm Cinnamon Milk
    • Dairy Free Quiche with Leeks and Sausage
    • Easy Quiche Florentine
    • Air Fryer Hash Browns

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