Go Back
–+ servings
A platter of butternut squash crostini made with with roasted squash, shredded cheese, and herbs. The toasted bread slices are neatly arranged, adorned with fresh green herbs, and display a colorful and appetizing presentation on a white dish.

Butternut Squash Crostini With Caramelized Onions and Sage

Stacy Ling
Easy butternut squash crostini with caramelized onions and sage is the perfect fall appetizer!
Print Pin
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 8 Servings
Calories 219 kcal

Equipment

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.
    Sliced onions being sautéed in a black frying pan on a stovetop, stirred with a wooden spatula.
  • 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
    A baking sheet filled with evenly spread small cubes of butternut squash, ready for roasting. The orange pieces contrast with the dark brown color of the baking sheet. The background is a speckled gray countertop.
  • Brush baguette slices with the remaining olive oil. Toast in the oven until golden brown.
    A sliced baguette on a cutting board, with more slices laid out on a baking sheet in the background. A knife is resting on the cutting board beside the unsliced portion of the baguette. Crumbs are scattered around.
  • Melt butter in a pan. Fry sage leaves until crisp. Set aside.
    A frying pan on a stovetop contains bubbling brown butter with two green sage leaves. The pan has a metal handle, and the stovetop is black with a metallic surface.
  • 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!
    A platter of butternut squash crostini made with with roasted squash, shredded cheese, and herbs. The toasted bread slices are neatly arranged, adorned with fresh green herbs, and display a colorful and appetizing presentation on a white dish.

Nutrition

Calories: 219kcalCarbohydrates: 27gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 18mgSodium: 287mgPotassium: 392mgFiber: 3gSugar: 4gVitamin A: 10149IUVitamin C: 20mgCalcium: 139mgIron: 2mg
Keyword butternut squash crostini
Tried this?Let us know how it was!