Easy butternut squash crostini with caramelized onions and sage is the perfect sweet and savory fall appetizer!
Looking for the perfect dish to wow your guests this Thanksgiving or Friendsgiving? These sweet and savory butternut squash crostini are surprisingly easy to make yet deliver an incredible depth of flavor and a delightful mix of textures.
Imagine creamy ricotta topped with sweet roasted butternut squash, rich caramelized onions, fragrant crispy sage, and a sprinkle of salty Parmesan – all on a perfectly toasted baguette slice. It’s a fall flavor explosion that’s guaranteed to be a hit.
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Ingredients
- butternut squash
- extra virgin olive oil
- Salt and freshly ground black pepper
- baguette
- butter
- sage leaves
- parmesan cheese
- ricotta cheese
- yellow onion
Instructions to Make Butternut Squash Crostini
Caramelize the Onions
In a skillet over medium heat, warm 1 tablespoon olive oil. Add the sliced onions and cook, stirring occasionally, for about 3-5 minutes until golden brown and caramelized.
Roast the Butternut Squash
Preheat oven to 400°F. Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
Prepare the Crostini
Brush baguette slices with the remaining olive oil. Toast in the oven until golden brown.
Make the Sage Butter
Melt butter in a pan. Fry sage leaves until crisp. Set aside.
Assembling Your Butternut Squash Crostini
- Spread a thin layer of ricotta cheese on each crostini.
- Top with roasted butternut squash and caramelized onions.
- Sprinkle with Parmesan cheese.
- Place a crispy sage on each crostini.
Serving Suggestions for Butternut Squash Crostini
This dish is perfect to serve at Thanksgiving, Friendsgiving, or any fall celebration. I love it for potlucks, game nights, or casual gatherings with friends in autumn. Pair this dish with a crisp white wine or a light-bodied red for the best flavor combination.
Variations
- Cheese: Try goat cheese, Gruyère, or a sprinkle of blue cheese.
- Spices: Add a pinch of cinnamon or nutmeg to the squash.
- Herbs: Use rosemary or thyme instead of, or in addition to, the sage.
Prep Ahead and Storage
- Prep Ahead: Roast the squash and caramelize the onions a day in advance. Store separately in airtight containers in the refrigerator.
- Storage: These crostini are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While you can freeze the crostini, the texture may change slightly upon thawing. For best results, enjoy them fresh!
Final Thoughts About This Butternut Squash Crostini Recipe
These butternut squash crostini aren’t just an appetizer; they’re a culinary snapshot of autumn. The sweetness of the squash, the savory depth of the caramelized onions, and the earthy fragrance of the sage perfectly embody the season’s rich tapestry of flavors.
But the best part? This sophisticated dish is surprisingly simple to create making it the ideal choice for any fall gathering. Whether you’re hosting Thanksgiving dinner or a casual get-together with friends, these crostini are guaranteed to impress.
To get the freshest ingredients for your recipes, have you considered growing a vegetable garden? There is something deeply satisyfing about growing and harvesting ingredients for recipes. I’ve not grown butternut squash myself, but have grown similar types of veggies. If you want to learn how to grow it, read this article from North Carolina State Cooperative Extension.
If you’d like to drill down on how to start a vegetable or herb garden, read my posts that share how to do it from start to finish.
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Butternut Squash Crostini With Caramelized Onions and Sage
Equipment
- 1 Knife
- 1 Vegetable Peeler
Ingredients
- 1 butternut squash peeled, seeded, and cut into small cubes
- 2 tbsp extra virgin olive oil
- 1 baguette sliced into 1/2 inch rounds
- 2 tbsp butter
- 8-10 sage Fresh, chopped
- ¼ cup parmesan cheese shredded
- ½ cup ricotta cheese whole or part skim
- 1 onion yellow, thin sliced
Instructions
- In a skillet over medium heat, warm 1 tablespoon olive oil. Add the sliced onions and cook, stirring occasionally, for about 2-3 minutes until golden brown and caramelized.
- Preheat oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender
- Brush baguette slices with the remaining olive oil. Toast in the oven until golden brown.
- Melt butter in a pan. Fry sage leaves until crisp. Set aside.
- Spread a thin layer of ricotta cheese on each crostini.
- Top with roasted butternut squash and caramelized onions.
- Sprinkle with Parmesan cheese.
- Place a crispy sage bits on each crostini.
- Serve and enjoy!
Nutrition
Want More Fall Garden-to-Table Recipes?
Check out these posts!
- Creamy Pumpkin Soup Recipe
- Mouthwatering Pumpkin Dump Cake Recipe
- Viral Apple Dump Cake Recipe
- Apple Crisp for Two
