Looking an irresistible appetizer idea? You'll LOVE this Butternut Squash Crostini! You and your guests will savor each bite of these delicious mini toasts, and they're so beautiful, too ... perfect for all your fall and winter parties, plus special occasions, like Thanksgiving and Christmas!
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I love cooking seasonally, and come fall, I always look forward to making my go-to winter squash recipes. Since it's also holiday season, I thought it would be fun to share one of my favorite festive appetizers ... this scrumptious Butternut Squash Crostini!
When it comes to party food, no one (and I mean no one) can resist a platter of crunchy crostini piled high with mouthwatering toppings! And with their vibrant colors, delicious roasted squash and creamy cheese topping, and crispy fried sage leaves, these delightful toasts are the perfect fall / winter appetizer!
You are going to love this tasty treat! This recipe is truly a showstopper, and it's sure to impress your guests, but it's also easy to make. Serve this beautiful appetizer for all of your fall and winter parties, as well as special occasions like Thanksgiving and Christmas.
Ready to get started? Then keep reading for the recipe, plus lots of helpful tips!
Ingredients
This vegetarian crostini recipe uses basic, easy to find ingredients! Here's what you'll need:
- Squash - This recipe calls for butternut squash (although other winter squash would also work). You'll toss the cubed squash with olive oil, and season it with garlic, sage, salt, and pepper.
- Cheese - You'll spread a thin layer of goat cheese on the mini toasts before adding the squash. The goat cheese logs that you can find in most grocery stores work perfectly. And don't worry, if you're not a goat cheese fan, then you can always swap in another cheese (check out the Substitutions section below for ideas).
- Sage - Fresh sage pairs perfectly with the squash. You use it to season the roasted butternut squash, and you'll also fry individual leaves for the crispy sage topping.
- Crostini - You'll make my homemade Garlic Crostini for this appetizer, and it's super easy! You just need a baguette, olive oil, salt, and fresh garlic.
You'll also Need
You'll need a vegetable peeler and a sharp knife to prep the squash, as well as a serrated knife to slice the bread. To cook the crostini and make the roasted butternut squash, grab a couple baking sheets (these sturdy sheet pans are my fave). And you'll use a small frying pan to cook the sage leaves.
How to Make Butternut Squash Crostini
These delicious Butternut Crostini are easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make crostini. Start by cutting your baguette into 20 thin slices (use a serrated knife for best results). Then brush both sides with olive oil and top with a pinch of salt. Bake the toasts until they're crisp, then let the crostini cool slightly before rubbing them with a halved clove of garlic. Tip: The crostini can be made a fews days in advance, then stored in an airtight bag until you're ready to use them.
- Roast squash. Peel the squash, cut it in half, and remove the seeds. Then cut it into small cubes. Toss the squash with olive oil and season with salt and pepper to taste. Roast for 20 minutes, then remove it from the oven, and mix it with the garlic and sage. Continue roasting until tender.
- Fry sage leaves. While the squash cooks, heat a little olive oil in a small skillet. Add the sage leaves, then cook the leaves just until they turn crisp. Transfer the sage to a paper towel lined plate, then sprinkle with salt. Frying the sage only takes a minute or two, so watch it closely! Tip: If you can't find small leaves for the topping, you can use larger leaves, and crumble them over the crostini.
- Spread cheese on crostini. When all the ingredients are ready, spread a thin layer of goat cheese over the mini toasts.
- Top with squash. Spoon the roasted squash cubes over the cheese.
- Add sage. Finish by placing one fried sage leaf on top of each crostini.
And that's all there is to it ... time to enjoy your beautiful Butternut Squash Crostini! This is one recipe that's sure to impress your guests at any party.
Tip: This recipe must be assembled shortly before serving, otherwise the toasts will start to get soggy. To assemble the crostini quickly, find a helper, then put the toasts together assembly line style. Top each crostini with the cheese first, then add the squash, and finally top with the sage. Before putting the appetizer together, I also recommend roughly divvying up the ingredients ... that way you won't run short on anything.
Variations
This butternut squash appetizer is easy to customize! Here are a few ideas to try:
- Squash - Substitute another winter squash, such as kabocha or even pumpkin.
- Herbs - Swap out the sage for rosemary or thyme, or use a combination of herbs.
- Cheese - To add an extra creamy element, top the toasts with this tasty Whipped Goat Cheese. Not a goat cheese fan? Use a creamy feta, ricotta (season with salt and pepper), blue cheese, cream cheese, or a cheese spread (such as Boursin) instead.
- Crostini - This recipe calls for a baguette, although you can make crostini toasts with other types of bread, such sourdough or focaccia, too. Just make sure to cut them into small pieces (if needed).
- Nuts - Toasted walnuts or pecans would make a great complement to the squash. Use them in addition to (or instead of) the sage.
- Maple - This recipe features savory flavors, but if you want to play up the squash's natural sweetness, toss it with a little maple syrup halfway through the baking process.
- Vegan - To make this recipe vegan + dairy free, use a plant based spreadable cheese instead of the goat cheese. This vegan herb and garlic cheese would work great!
- Gluten Free - Use a gluten free baguette to make the crostini.
Serving Suggestions
Serve this delicious Butternut Squash and Goat Cheese Crostini for all your fall and winter get togethers. And don't forget special occasions, like Thanksgiving! Keep things simple and pair it with a fancy drink, and you have a party. Or serve it with other festive appetizers, like these Savory Cheese Truffles, creamy Baked Ricotta, irresistible Stuffing Stuffed Mushrooms, or this tasty Blue Cheese Spread. You could even enjoy the toasts with a quick salad (such as this Easy Green Salad or this Kale Salad with Cranberries) for a light meal.
Storage
This recipe tastes best when freshly assembled. However, you could make the crostini and roast the butternut squash ahead of time (store both in an airtight container, and refrigerate the squash). Then when it's party time, gently reheat the squash, fry the sage, and assemble the crostini.
Related Recipes
Looking more crostini topping ideas? Try one of these easy recipes next:
- Whipped Goat Cheese Crostini
- Tomato Crostini
- Mushroom Goat Cheese Crostini
- Roasted Tomato Bruschetta
I also have lots of other appetizer recipes for you ... everything from Herb Cream Cheese Dip to Halloumi Fries to Baked Brie in Puff Pastry, and so much more. Check out these yummy winter squash recipes, too!
Frequently Asked Questions (FAQs)
Crostini are small, thin slices of bread (usually, they are made from a baguette) that have been brushed with olive oil, then baked until crisp. The crunchy toasts are then served as an appetizer with various toppings, including as veggies, cheeses, dips, and more.
Crostini and bruschetta are similar, but different types of Italian toast. Crostini is typically made from a baguette that's been thinly sliced and brushed with olive oil, then baked until crisp. Bruschetta is often made with rustic-style bread, sliced a little thicker, and rubbed with garlic. Traditionally, bruschetta is prepared on the grill, which gives the finished toasts a little char and a slightly smokey flavor.
Depending on the toppings, crostini can be served hot, at room temperature, or cold. It's often eaten at room temperature, which makes it ideal for parties!
Crostini should be crunchy throughout, but not so hard that it hurts your mouth. If your Crostini is too hard, try making your slices thinner (about ¼-inch thick is best), or choose a bread with a lighter texture.
Crostini, which means "little toasts" in Italian, are small slices of toasted bread. The singular version of crostini is crostino.
Butternut squash is a versatile ingredient, and it works in many different recipes! Use it to make these Butternut Squash Mashed Potatoes, Roasted Vegetable Pizza, Butternut Squash Lasagna, Mac and Cheese, Enchiladas, and so much more!
Butternut Squash Crostini
Ingredients
For Crostini:
- 1 baguette
- 1 to 2 tablespoons extra virgin olive oil
- 1 large clove garlic
For Butternut Squash:
- 4 cups diced butternut squash (see note)
- 2 tablespoons extra virgin olive oil
- 6 large sage leaves, chopped
- 2 large cloves garlic, minced
- kosher salt
- pepper
For Fried Sage Leaves:
- 3 tablespoons extra virgin olive oil
- 20 small sage leaves
For Assembly:
- 1 (4 ounce / 113 gram) log goat cheese
Equipment
- Baking Sheet (you'll need two)
Instructions
Prepare Crostini:
- Preheat oven to 425°F (218°C).
- Using a sharp serrated knife, cut 20 slices from the baguette (on an angle, ¼-inch thick). Save the remaining bread for another use.
- Place the slices on a large baking sheet in a single layer. Brush both sides with olive oil, then sprinkle one side lightly with salt.
- Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip). Set aside.
- Cut garlic clove in half, then rub cut side over toasted bread slices. Set aside.
Prepare Butternut Squash:
- While crostini bakes, prep squash. Place the squash cubes on a baking sheet, then drizzle with 2 tablespoons olive oil, and season generously with salt and pepper. Mix well.
- When crostini is done, add squash to oven and roast for 20 minutes.
- Remove squash from oven, then stir in minced garlic and chopped sage leaves. Return to oven, then continue roasting until squash is tender and browned on edges (about 15 minutes more).
- Taste squash, then season with additional salt and pepper, if needed. Set aside.
Prepare Fried Sage Leaves:
- While squash roasts, heat 3 tablespoons olive oil in a small skillet over medium heat. Line a plate with paper towels.
- When oil is hot, carefully add sage leaves. Cook just until leaves turn dark green and crisp (it should only take 1 to 2 minutes).
- Carefully remove sage leaves from oil and place on paper towel lined plate. Sprinkle lightly with salt. Set aside.
Assemble Crostini:
- When the squash and sage leaves are ready, spread each crostini lightly with goat cheese, then top with roasted squash (dividing ingredients evenly).
- Place a fried sage leaf on each crostini.
- Serve immediately. Enjoy!
Notes
Nutrition
