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Creamy Butternut Squash Crostini with Whipped Ricotta

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Caramelized butternut squash on crispy baguette slices topped with light, airy whipped ricotta, finished with honey and thyme. A simple yet impressive fall appetizer that’s perfect for holiday gatherings or casual entertaining.

Ingredients

Scale
  • 2 cups cubed butternut squash (about 1/2 medium squash)
  • 1 cup whole milk ricotta cheese
  • 1 baguette (about 20–24 slices)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, halved
  • 4–5 sprigs fresh thyme
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper, to taste
  • Honey, for drizzling (optional)
  • Red pepper flakes, for garnish (optional)
  • 2 tablespoons pine nuts or chopped walnuts, toasted (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: Cut off both ends, then cut in half where the narrow neck meets the bulb. Peel both pieces, cut in half lengthwise, and scoop out seeds from the bulb. Cut into 1/2-inch cubes.
  3. Spread squash cubes on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and black pepper, and scatter fresh thyme sprigs over top. Toss to coat evenly.
  4. Roast squash for 20 minutes, then flip with a spatula and roast another 10-15 minutes until tender and caramelized. Remove from oven, discard thyme sprigs, and let cool slightly.
  5. While squash roasts, make whipped ricotta: In a food processor, combine ricotta, 1 tablespoon olive oil, a pinch of salt, and black pepper. Process for 30 seconds, scrape sides, then process another 15-20 seconds until smooth and airy. Refrigerate until ready to use.
  6. Slice baguette on a slight diagonal into 1/2-inch thick slices (about 20-24 slices). Arrange on a baking sheet, brush both sides lightly with olive oil, and toast at 400°F for 5-6 minutes per side until golden and crispy.
  7. As soon as toasts come out of the oven, rub the cut side of a garlic clove over one face of each toast.
  8. Assemble crostini: Spread a generous dollop of whipped ricotta on each toast. Top with 2-3 pieces of roasted squash. Drizzle with honey, sprinkle with flaky sea salt, and add red pepper flakes if desired. Garnish with fresh thyme leaves and toasted nuts if using.
  9. Serve immediately, within 30 minutes of assembling.

Notes

Components can be made ahead: roast squash up to 2 days ahead, whip ricotta up to 3 days ahead, slice baguette and store in airtight container. Assemble just before serving. For best texture, warm squash before assembling if made ahead. Don’t overload toasts—2-3 cubes per crostini is ideal.

Nutrition

Keywords: butternut squash crostini, whipped ricotta, fall appetizer, vegetarian appetizer, holiday appetizer, easy appetizer

Find it online: https://grubella.com/creamy-butternut-squash-crostini-with-whipped-ricotta/