If you're looking for an appetizer that's both delicious and easy to make, these roasted butternut squash crostini are the perfect choice. The sweetness of roasted butternut squash along with the creamy, zesty, savory ricotta makes for a perfect flavor pairing that's sure to impress. It's then topped with a sprinkle of chopped almonds, a drizzle of balsamic glaze, and chopped chives. Whether you're hosting a dinner party or enjoying a casual get-together, these crostini are sure to be a crowd-pleaser.
Video: Roasted Butternut Squash Crostini Appetizer
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Things You'll Need
1/2 medium butternut squash
Salt
Pepper
2 tsp. maple syrup
4 thyme sprigs (leaves removed)
2 Tbsp. + 1/4 cup olive oil
1 1/2 cups ricotta cheese
2 garlic cloves
1 tsp. lemon juice
1 baguette
2 Tbsp. chopped almonds
2 Tbsp. balsamic glaze
1 Tbsp. chopped chives
1. Prepare the butternut squash
Preheat your oven to 375°F. Peel the butternut squash and cut it into small cubes (a little smaller than 1/2 inch).
Place the squash cubes on a baking sheet. Season with salt, pepper, 2 tablespoons olive oil, thyme leaves, and maple syrup. Toss until well coated. Bake for 30 to 35 minutes.
2. Prepare the ricotta mixture
In a medium bowl, combine the ricotta cheese, lemon juice, grated garlic, salt, and pepper. Mix until well combined. Set the mixture aside in the refrigerator until you're ready to assemble the crostini.
3. Prepare the crostini
Slice the baguette into 1/4-inch-thick slices and lay them on a baking sheet. Drizzle or brush each side with olive oil and bake for 15 to 20 minutes or until golden and crisp.
4. Assemble the crostini
Spread a layer of the ricotta mixture onto each toast. Top with the butternut squash cubes, chopped almonds, and chopped chives. Drizzle with balsamic glaze. Enjoy!
