• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dizzy Cook

menu icon
go to homepage
  • Recipes
  • Migraine Diet
  • Cookbook
  • About
    • Contact
  • Subscribe
  • Vestibular Migraine
  • Natural Treatments
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Migraine Diet
    • Cookbook
    • About
      • Contact
    • Subscribe
    • Vestibular Migraine
    • Natural Treatments
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Butternut Squash Crostini

    Published: Nov 29, 2022 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
    Ricotta and butternut squash on a crostini.

    These Butternut Squash Crostini are the perfect mix of sweet and savory in a cozy appetizer. With roasted butternut squash, shallots, and fresh ricotta or goat cheese, you'll love this vegetarian recipe.

    Inspired by ABC Kitchen's Butternut Squash Toast with fresh ricotta, these crostini are smaller versions that are more appetizer or party-friendly. Ideal for holidays, fall or winter dinner parties, or just a great snack or light dinner.

    You can even make these butternut squash crostini dairy and gluten free - I'll show you how below. Pair these appetizers with a delicious dinner like roasted Pork Loin, a Dutch Oven Pot Roast, or Pepita Crusted Salmon.

    A plate of butternut squash appetizers next to a cutting board with crostini.
    Jump to:
    • The Best Butternut Squash Appetizer
    • Ingredients
    • How to Cut a Butternut Squash
    • How to Make Crostini
    • Prepping in Advance
    • Serving Suggestions
    • Substitutions
    • Frequently Asked Questions
    • Appetizer Recipes
    • Butternut Squash Crostini

    The Best Butternut Squash Appetizer

    Crostini with butternut squash and thyme.

    These aren't just roasted butternut squash on top of little slices of bread with some ricotta cheese, but a flavor explosion in a really small bite.

    Roasted butternut squash is combined with red pepper flakes, which give it some spiciness, and that's balanced with honey to bring out the sweetness of the squash. When shallots are cooked down like this they also become a little sweet and jammy.

    Fresh ricotta cheese lends a savory, creamy flavor. To cut the heaviness, fresh mint is used to tie everything together.

    You'll love these butternut squash crostini because:

    • Easy to make - The butternut squash and shallot topping is so easy to make ahead for a party so all you have to do is assemble.
    • Perfect for holidays - If you need a vegetarian appetizer with tons of flavor, this is the best one besides my endive appetizer.
    • Adaptable - These crostini are easy to make dairy and gluten free with some minor changes for any guests with allergies.

    Ingredients

    Ingredients for crostini on a table.
    • Butternut squash - I sometimes use a whole butternut squash but if you want to save time, use pre-chopped and seeded.
    • Shallots - Yes, you have to use shallots! No substituting onions in this recipe! The flavor is more refined.
    • Honey - This can also be substituted with maple syrup.
    • Apple juice - Any plain apple juice will work. I used a honeycrisp apple juice.
    • Vinegar - Distilled white vinegar brings a little acidity. If you're not following a migraine diet or have reintroduced aged vinegars, apple cider vinegar would also work here.
    • Bread - Generally crostini is made with a sliced baguette, but you can use your favorite style of bread. I recommend if using a sandwich bread to at least slice in half and trim the crust for a more elegant look. However, if you're just eating at home, it's great as a toast.
    • Ricotta - It's essential to buy a good quality ricotta. This means ones without gums or carrageenan, which often yield a grainy texture. My favorite brand is Calabro - SO creamy. But Liuzzi is another good option. You could also use creamy, fresh goat cheese.
    • Fresh mint - I recommend at least trying one with fresh mint because it pairs better than you think it will. But if you're completely against it, you could also use fresh rosemary, thyme, or sage and all the flavors would work well.

    How to Cut a Butternut Squash

    Steps for cutting a butternut squash.
    1. Peel the squash by thinly slicing along the outside or using a vegetable peeler.
    2. Cut the squash in half.
    3. Scoop out the seeds using a spoon. Then cut into slices with a chefs knife.
    4. Cut slices into smaller cubes.

    How to Make Crostini

    How to make a butternut squash topping for crostini.
    1. Roast the butternut squash - Preheat oven to 350 degrees Fahrenheit. Place diced squash on a sheet pan covered with parchment and drizzle with olive oil, salt, and crushed red pepper. Toss everything together and roast for roughly 30-35 minutes until squash has softened. Use a spatula to flip the squash at least once halfway through baking.
    2. Make the jammy shallots - Add olive oil to a medium skillet and place over medium-high heat. Add thinly sliced shallots, cooking on one side till they begin to brown. Flip them over, reduce the heat to medium low and continue cooking till they soften and become "jammy". This should take about 15 minutes.
    3. Mix the butternut squash topping - Add the apple juice, honey, and vinegar, stirring till well-combined. Mix this into the butternut squash and use a potato masher to combine everything.
    4. Make the crostini - Spread thinly sliced bread pieces on a sheet pan and drizzle with olive oil. Place under the broiler on high heat for about 2-3 minutes, watching carefully and removing when they turn golden brown and crispy. Turn to the other side and toast till just golden brown. Allow them to cool and then spread with ricotta cheese.
    5. Finish the butternut squash crostini - Spoon the butternut squash mixture on top of the crostini and then sprinkle with fresh mint. Serve warm!
    Toasting crostini on a sheet pan.

    Prepping in Advance

    If you're planning to serve this butternut squash appetizer for a party, here's how to prep it in advance.

    • Make the squash and shallot topping, mash it together and leave in the fridge till you're ready to serve. This will actually give the flavors time to combine and can even make it more delicious. You can prep this up to 2 days in advance or freeze it.
    • When ready to serve - toast the crostini, top with ricotta cheese, and place the squash on top. You don't want to toast the crostini too far in advance or else it may get stale.
    • The butternut squash topping can be served warm or at room temperature. I recommend microwaving in 30 second intervals, stirring between each till warmed through.

    Serving Suggestions

    Two crostini topped with butternut squash on a grey plate.

    If pairing these butternut squash crostini with a full meal, I recommend the following recipes, especially for holiday dinner parties.

    Because these are so flavorful, they're best served with a hearty dish with a lot of cozy flavors. I recommend doing something without a lot of cheese, except for the Boursin pasta, which just pairs well with anything.

    • Herb Crusted Pork Loin
    • Pepita crusted salmon or shrimp stuffed salmon
    • Boursin Pasta
    • Dutch Oven Pot Roast
    • Roast Chicken
    • Short Ribs

    Substitutions

    Placing fresh herbs on top of crostini.
    • Maple syrup can be substituted for honey.
    • Goat cheese can be substituted for ricotta cheese.
    • You can use mashed sweet potato instead of butternut squash, but this is best with butternut squash.
    • Rosemary, thyme, or sage can be substituted for the fresh mint.

    Frequently Asked Questions

    What else can butternut squash be used for?

    If you have leftover butternut squash, I recommend using it for a soup like the Autumn Squash Soup or Butternut Squash Stuffed Shells.

    How can I make these butternut squash crostini dairy free?

    The butternut squash topping is delicious and flavorful even without the ricotta.

    What about gluten free?

    Yes! Use your favorite gluten free bread. I know Canyon Bakehouse is a favorite with many of my readers. Using sandwich-style bread also doesn't take as long to toast as a baguette.

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

    Appetizer Recipes

    For more delicious recipes like these butternut squash crostini, see these appetizer recipes! Most fit a vegetarian diet as well.

    • Endive Appetizer with Strawberry Relish
    • Caramelized Shallot Dip
    • Cream Cheese Crab Dip
    • Burrata Toast

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Butternut squash crostini on a wood board.

    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 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 people
    Calories: 145kcal
    Author: Alicia

    Ingredients

    • ¼ cup olive oil, plus more for brushing bread
    • 2 lb butternut squash peeled and cut in ½ inch cubes *You can buy the pre-cut kind to make life easier
    • 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 or baguette
    • ½ cup fresh ricotta cheese or goat cheese
    • 2-3 teaspoons fresh mint, chopped
    US Customary - Metric

    Instructions

    • Heat oven to 450 degrees Fahrenheit and toss cubed squash with 2 tablespoons 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 tablespoons 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. 
    • To make the crostini - Cut bread into roughly ¼-1/2 inch slices and brush with olive oil. Spread on a sheet pan and place under a broiler on high heat for about 1-2 minutes, or until golden brown on top (watch carefully!). Flip and toast on the other side till light brown as well. Set aside.
    • Remove the squash from the oven and mash together with the jammy shallots. Spread ricotta (or goat cheese) on toasted bread.Top with chopped mint. 

    Notes

    • To make these gluten free, use a favorite gluten free bread.
    • To make these dairy free, leave off the ricotta cheese. You can also substitute goat cheese too here. 
    • If prepping ahead, make the butternut squash topping and store in the fridge till ready to serve. Toast bread before serving. 
    • See the post for other substitution ideas!

    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!

    This post was originally published November 19, 2020 and has been updated with new photography and recipe tips.

    Crostini topped with butternut squash mash and ricotta cheese.
    « Pomegranate Mocktails
    Cinnamon Scones »

    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, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Geoff says

      January 01, 2023 at 9:09 am

      I made this for a New Year’s Eve get together. Unfortunately the dish came out rather bland. Not sure what I did wrong or if it was a bland example of a butternut squash. Perhaps the cubes needed more roasting. They hit 208°F internally and a few were starting to char on the corners. Easy to mash with the shallots in my mixer. Ended up adding more salt and maple syrup to try to bring out some kind of flavor, but still disappointed for the amount of work involved. Even more so that I served this to guests having not tested it myself first. Good thing we had some home made tortilla chips to munch on!

      Perhaps the recipe could be expanded to include how deep to take both the squash roasting and the shallots. I would expect deeper browning of both would lend more flavors, but perhaps nothing saves a bland squash. My other half said the squash smelled artificially ripened like grocery store tomatoes. I haven’t cooked with fresh squash before, so not familiar with picking a good one or if they need to ripen at home before use.

      Reply
      • Alicia says

        January 01, 2023 at 2:11 pm

        Hey Geoff, did you buy pre-cut squash? I never have very good luck with that. It sounds like you had a bad squash as it should be really sweet and flavorful when roasted. I'm not sure if you saw, but I do have pictures in the post with how they should look when roasting and when caramelizing the shallots. Yes, roasting more and letting the shallots get really jammy does add a lot of flavor, but since the squash is the star I can see how having a bad one would ruin it.
        A good butternut squash should be hard and heavy, not light! And green spots or streaks mean it's not quite ripe yet.
        If you're more comfortable with roasting sweet potatoes, they work well here too and that may be a good option if you try again. Sorry it didn't turn out very well!

        Reply
        • Geoff says

          January 01, 2023 at 6:31 pm

          Hi Alicia, happy new year, and thanks for the reply. It was a fresh squash. I think you’re right it was likely the squash. I picked it up the same day at Safeway and it didn’t seem unripe, but I have since read that squash improperly stored can lose its flavor as the sugars turn to starch. That may be what happened. In theory it should be a great flavor combo!

          I have so enjoyed all the other recipes of yours I have tried, both from the web site as well as your book. The HYH diet has been a miracle for me, and my other half says we’ve been eating better since I started it last summer. Cheers!

          Reply
          • Alicia says

            January 05, 2023 at 4:48 pm

            I really hope you'll try it again one of these days!! Maybe taste the squash before you add it in just to make sure. I'm glad you've enjoyed the others and thanks for being kind about it. 🙂

            Reply
    2. Casey says

      November 27, 2022 at 8:12 pm

      5 stars
      Loved! Will make again.

      Reply
    3. 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
    4. 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
    5. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

    Footer

    ↑ back to top

    About

    • About Me
    • My Story
    • Resources
    • Privacy Policy
    • Disclaimer & Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    • Twitter

    Copyright ©  2023 TheDizzyCook