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Butternut Squash and Sage Crostini

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An elegant seasonal appetizer featuring tender roasted butternut squash layered over crisp toasted baguette slices and finished with fragrant sage. These crostini balance sweetness, savory herbs, and creamy cheese for a warm and comforting bite.

Ingredients

  • 1 small butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried sage or 1 tablespoon fresh chopped sage
  • 1 baguette, sliced into ½-inch rounds
  • ¼ cup ricotta cheese or goat cheese
  • 1 tablespoon honey (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Toss diced butternut squash with olive oil, salt, pepper, and sage until evenly coated.
  3. Spread squash in a single layer on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
  4. Arrange baguette slices on a separate baking sheet and toast for 8–10 minutes until golden and crisp.
  5. Lightly mash some of the roasted squash with a fork, leaving some texture.
  6. Spread a thin layer of ricotta or goat cheese on each toasted slice.
  7. Spoon roasted squash on top of each slice.
  8. Drizzle with honey and sprinkle with Parmesan if desired. Serve warm or at room temperature.

Notes

  • Roast the squash up to one day in advance for easier assembly.
  • Use fresh sage sautéed briefly in olive oil for stronger herb flavor.
  • Top with toasted walnuts or pecans for extra crunch.
  • Add a drizzle of balsamic glaze for a sweet and tangy finish.
  • Store squash and bread separately to prevent sogginess.
  • Reheat squash gently and toast bread briefly before assembling leftovers.

Nutrition

Find it online: https://cookedbymaya.com/butternut-squash-and-sage-crostini/