Can I serve these crostini warm or at room temperature?

You can serve them either warm or at room temperature. I would just avoid serving them chilled, as the squash won't be as tasty. They can be briefly warmed at a low temperature in the oven if you prepared them in advance and want to warm them slightly.

Can I make this butternut squash appetizer ahead of time?

Yes. You can prepare and cook the squash up to three days in advance. But I reccomend frying the sage leaves and assembling the day of serving.

What kind of bread works best for butternut crostini?

A baguette is ideal because you get the perfect single serving portion when sliced.

Butternut Squash Crostini Appetizer

Description

A simple butternut squash appetizer made with roasted squash, creamy ricotta, and crispy sage on toasted baguette slices.

Ingredients

Units Scale

1 baguette
1/2 cup olive oil, divided
about 1 pound of butternut squash
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary, crushed or ground
1/2 teaspoon chipotle powder or smoked paprika
2 tablespoons maple syrup
1 1/2 cups ricotta cheese
12 fresh sage leaves
2 tablespoons honey

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Instructions

Prep the squash. Preheat the oven to 425°F. Peel the squash, remove the seeds, and chop into pieces, roughly 1/4 inch in size. In a large bowl, toss the squash with a couple of tablespoons of olive oil, the salt, dried rosemary, chipotle or smoked paprika, and maple syrup until evenly coated.
Roast the squash. Spread the squash out on a baking sheet and roast for 25–30 minutes, tossing once, until tender and lightly caramelized.
Toast the baguette. While the squash roasts, slice the baguette into 1/2- to 1/4-inch slices. Brush them lightly with olive oil and place them on a baking sheet. During the last 8–10 minutes of roasting the squash, place the bread in the oven and toast until crisp and lightly golden. Remove both pans and let cool slightly.
Fry the sage. In a small sauté pan, heat the remaining olive oil over medium-high heat. Fry half of the sage leaves until crisp, about 1 minute. Transfer them to a paper towel lined plate and repeat with the remaining leaves. Then crumble the sage into pieces.
Assemble. Spread a spoonful of ricotta onto each slice of toast. Top with roasted squash, a pinch of crispy sage, and a drizzle of honey.

Notes

Save yourself some time and chop and roast the butternut squash up to three days in advance. Gently reheat the squash, or let it reach room temperature, before assembling.

If your baguette goes stale and brick-hard, revive it by rinsing it under the tap, then heating it in a 350-degree F oven for about 10 minutes. It'll be easy to slice afterwards.

The number of crostini slices you end up with will depend on how thick you slice your bread. For about 18 crostini, slice the baguette into 1/2 inch slices. For more like 30, aim for 1/4 inch slices. There is no right answer - it's up to you!

Prep Time: 20
Cook Time: 30
Category: Appetizer
Method: Roasting
Cuisine: Italian