Butternut Squash and Ricotta Crostini

Butternut squash slices topped with creamy ricotta cheese and smoky sage make a show-stopping crostini appetizer.


  • small butternut squash
  • ricotta cheese
  • fresh sage leaves
  • baguette, sliced
  • garlic
  • olive oil
  • salt and pepper


  1. Preheat oven to 450 degrees F. Cut squash in half and place in a roasting pan. Drizzle with olive oil, a splash of red wine vinegar, and season with salt and pepper. Cover pan with aluminum foil and roast for an hour to hour and 30 minutes. A knife should slide easily into the squash once cooked through. Cool squash, and slice into half moons. Set aside.
  2. Place baguette slices on a cookie sheet. Drizzle baguette slices with olive oil and season with salt and pepper. Place in oven for 5-10 minutes until golden around edges. Remove from oven, and take a whole clove of garlic and rub it onto each baguette slice while still warm. Set crostinis aside.
  3. In a small pan heat 1 cup of olive oil over medium heat. Carefully fry sage leaves in oil and cool on a paper towel. Set aside.
  4. Top a crostini slice with ricotta cheese, drizzle with olive oil and season with salt and pepper. Top with two slices of butternut squash. Garnish with fried sage. Repeat with other crostini slices. Arrange and serve crostinis on a platter.

Recipe by Brendan McCaskey

Photo by Karie Denny

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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