Butternut Squash Crostini with Goat Cheese and Sage

These Butternut Squash Crostini blend sweet and savory into a cozy, crowd-pleasing appetizer. Roasted butternut squash, jammy shallots, and creamy ricotta or goat cheese top crisped crostini for a vegetarian bite that’s ideal for fall and winter gatherings.

Inspired by ABC Kitchen’s butternut squash toast with fresh ricotta, these are smaller, party-friendly versions perfect for holiday dinners, casual get-togethers, or a simple snack. The recipe is easy to adapt to dairy-free or gluten-free diets when needed.

The Best Butternut Squash Appetizer

These crostini offer more than roasted squash on bread and ricotta—they deliver concentrated, well-balanced flavor in each bite. Roasted squash gets a touch of heat from red pepper flakes and a counterpoint of sweetness from honey. Shallots soften and become jammy with cooking, adding depth to the topping. Fresh ricotta or goat cheese gives a creamy, savory base, while chopped mint brightens and ties the flavors together.

Why you’ll love these crostini:

• Simple to prepare – The squash and shallot topping can be made ahead, so assembly is quick when guests arrive.
• Seasonal and elegant – A sophisticated vegetarian starter that works well for holidays or cozy dinners.
• Adaptable – Easily made dairy-free or gluten-free with small substitutions.

Ingredients

• Butternut squash – Use a whole squash or pre-chopped cubes for convenience.
• Shallots – Their milder, sweeter flavor is key; avoid substituting regular onions if possible.
• Honey – Maple syrup works as a vegan alternative.
• Apple juice – Any plain apple juice adds gentle sweetness and helps glaze the mixture.
• Distilled white vinegar – Adds brightness; apple cider vinegar is an acceptable swap if desired.
• Bread – Sliced baguette makes classic crostini; sandwich bread can be used and trimmed for a neater look.
• Ricotta or goat cheese – Choose a high-quality fresh ricotta for the creamiest texture.
• Fresh mint – Chopped mint elevates the flavor; substitute rosemary, thyme, or sage if preferred.

How to Cut a Butternut Squash

1. Peel the squash with a vegetable peeler or a thin knife.
2. Halve the squash lengthwise.
3. Scoop out seeds with a spoon.
4. Slice into rounds or strips, then cut into 1/2-inch cubes for roasting.

How to Make Crostini

1. Roast the squash – Preheat the oven and toss diced squash with olive oil, salt, and red pepper flakes. Roast until tender, turning once.
2. Cook shallots – Sauté thinly sliced shallots in olive oil until browned, then reduce heat and cook until soft and jammy.
3. Combine – Add apple juice, honey, and vinegar to the shallots, then mix with the roasted squash. Mash lightly to combine textures.
4. Toast the bread – Brush slices with olive oil and broil or toast until golden and crisp. Cool slightly and spread with ricotta or goat cheese.
5. Assemble – Spoon the squash mixture onto each crostini and finish with chopped fresh mint. Serve warm or at room temperature.

Prepping in Advance

These crostini are easy to prep ahead for parties:

• Make the squash and shallot topping up to 2 days in advance and refrigerate. The flavors meld and may deepen overnight. Topping can also be frozen.
• Toast bread just before serving to maintain crispness; spread with ricotta and top with the prepared squash.
• The topping can be served warm or at room temperature; reheat gently if desired.

Serving Suggestions

Pair these crostini with hearty mains that carry warm, savory flavors. They make an excellent starter for holiday menus or an elegant snack alongside roast chicken, braised short ribs, or a simply seasoned salmon.

• Herb-crusted pork loin
• Pepita-crusted salmon or shrimp-stuffed salmon
• Creamy pasta or Dutch oven pot roast for a cozy meal

Substitutions

• Use maple syrup instead of honey for a vegan option.
• Swap ricotta for creamy goat cheese if you prefer a tangier topping.
• Mashed sweet potato can replace butternut squash in a pinch, though squash is recommended.
• Rosemary, thyme, or sage can replace mint for a different herbal profile.

Frequently Asked Questions

Appetizer Recipes

For more seasonal bites, try other vegetarian appetizers like endive with strawberries and goat cheese, caramelized shallot dip, or burrata toast.

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5 from 7 votes

Butternut Squash Crostini

By Alicia

This vegetarian appetizer is perfect for fall with a sweet-and-savory mix of roasted butternut squash, ricotta, and fresh mint.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

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Ingredients 

• 1/4 cup olive oil, plus more for brushing bread
• 2 lb butternut squash, peeled and cut into 1/2 inch cubes
• 1/2 teaspoon dried chili flakes or a sprinkle of cayenne
• kosher salt and pepper
• 2 large shallots, peeled and thinly sliced
• 1/4 cup distilled white vinegar
• 1 tablespoon organic apple juice
• 2-3 tablespoons honey
• 6-8 slices of bread or baguette
• 1/2 cup fresh ricotta or goat cheese
• 2-3 teaspoons fresh mint, chopped

US Customary – Metric

Instructions 

• Heat oven to 450°F. Toss cubed squash with 2 tablespoons olive oil, chili flakes, salt, and pepper. Spread on a parchment-lined baking sheet and roast 20–30 minutes, flipping halfway, until tender.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add shallots with a pinch of salt and cook until soft and beginning to brown, about 10 minutes. Add vinegar, apple juice, and honey, reduce heat to medium, and cook until thick and jammy, about 10 more minutes.
• To make crostini: slice bread 1/4–1/2 inch thick, brush with olive oil, and broil 1–2 minutes per side until golden and crisp. Watch carefully.
• Remove squash from oven and mash briefly with the shallot mixture. Spread ricotta or goat cheese on toasted bread, top with the squash mixture, and finish with chopped mint.

Notes

• Use gluten-free bread to make the recipe gluten free.
• Omit the ricotta or use goat cheese for dairy-free or different flavor profiles.
• Prepare the squash topping ahead and refrigerate until ready to serve; toast bread just before serving.

Nutrition

Serving: 2 crostini, Calories: 145 kcal, Carbohydrates: 20 g, Protein: 3 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 85 mg, Potassium: 316 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 8082 IU, Vitamin C: 16 mg, Calcium: 78 mg, Iron: 1 mg

Nutrition information is an approximation.

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This post was originally published November 19, 2020 and has been updated with new photography and recipe tips.