Description
Butternut Squash Crostini is a delicious vegetarian appetizer perfect for fall, featuring roasted butternut squash mashed with a sweet and tangy shallot jam, spread over toasted bread slices with creamy ricotta cheese and fresh mint. This recipe balances sweet, savory, and bright flavors for an elegant yet simple starter.
Ingredients
Scale
Butternut Squash and Seasoning
- 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 pepper
- Kosher salt and pepper, to taste
Shallot Jam
- 2 large shallots, peeled and thinly sliced
- 1/4 cup distilled white vinegar
- 1 tablespoon organic apple juice
- 2-3 tablespoons honey
Crostini and Toppings
- 6-8 slices of bread or baguette
- 1/2 cup fresh ricotta cheese or goat cheese
- 2-3 teaspoons fresh mint, chopped
Instructions
- Roast the Butternut Squash: Preheat the oven to 450°F (232°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes, kosher salt, and pepper. Spread the squash evenly on a parchment-lined baking sheet. Roast for 20-30 minutes, flipping the cubes halfway through to ensure even caramelization and tenderness.
- Prepare Shallot Jam: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced shallots and a pinch of salt. Sauté until the shallots soften and start to brown, about 10 minutes. Pour in the distilled white vinegar, apple juice, and honey. Lower the heat to medium and continue stirring occasionally as the mixture thickens and becomes jam-like, approximately 10 more minutes.
- Toast the Bread: Slice the bread or baguette into approximately 1/4 to 1/2 inch thick slices. Brush both sides lightly with olive oil. Arrange the slices on a sheet pan and place under a preheated broiler on high. Toast for 1-2 minutes until golden brown on top—watch closely to avoid burning. Flip the slices and toast the other side until light brown and crisp. Remove from the broiler and set aside.
- Assemble the Crostini: Remove the roasted butternut squash from the oven and mash it together with the shallot jam until combined but still slightly chunky. Spread a generous layer of ricotta or goat cheese onto each toasted bread slice. Top with a spoonful of the mashed squash and shallot mixture, then sprinkle fresh chopped mint over each crostini for a fresh, herbaceous finish.
Notes
- This vegetarian appetizer is ideal for fall gatherings with its sweet and savory balance of roasted butternut squash, creamy ricotta, and fresh mint.
- Using pre-cut butternut squash can save prep time without sacrificing flavor.
- Adjust the amount of chili flakes or cayenne to control the heat level to your liking.
- Broil the bread slices carefully as they can burn quickly under high heat.
- For a dairy-free option, substitute ricotta cheese with a plant-based cheese alternative or hummus.
Nutrition
- Serving Size: 2 crostini
- Calories: 145 kcal
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
