Description

Delight in the vibrant flavors of Butternut Squash Crostini, a perfect appetizer featuring roasted butternut squash blended with sweet and tangy shallot jam, served on toasted bread with creamy ricotta and fresh mint. This easy-to-make recipe offers a wonderful balance of savory, sweet, and spicy notes, ideal for entertaining or a cozy snack.

Ingredients

Scale

For the Roasted Butternut Squash

2 lb butternut squash, peeled and cut into 1/2 inch cubes
1/4 cup olive oil, plus more for brushing bread
1/2 teaspoon dried chili flakes or a sprinkle of cayenne pepper
Kosher salt and pepper, to taste

For the Shallot Jam

2 large shallots, peeled and thinly sliced
2 tablespoons olive oil
1/4 cup distilled white vinegar
1 tablespoon organic apple juice
2-3 tablespoons honey
Salt, to taste

For the Crostini

6-8 slices of bread or baguette
1/4 cup olive oil (for brushing bread)
1/2 cup fresh ricotta cheese or goat cheese
2-3 teaspoons fresh mint, chopped

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Instructions

Roast the Butternut Squash: Preheat your oven to 450°F (230°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, dried chili flakes, kosher salt, and pepper until evenly coated. Spread the cubes in a single layer on a parchment-lined baking sheet. Roast for 20 to 30 minutes, flipping halfway through to ensure even roasting, until the squash is tender and caramelized.
Prepare the Shallot Jam: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced shallots and a pinch of salt. Sauté, stirring frequently, until the shallots begin to soften and brown, about 10 minutes. Add the vinegar, apple juice, and honey, then reduce the heat to medium. Simmer gently while stirring occasionally until the mixture thickens into a jammy consistency, approximately another 10 minutes.
Toast the Bread: Cut the bread into slices about 1/4 to 1/2 inch thick. Brush each slice lightly with olive oil on both sides. Arrange the slices on a sheet pan and place them under a preheated broiler on high. Toast the bread for 1-2 minutes per side, carefully watching to prevent burning, until golden and crisp. Remove from heat and set aside.
Assemble the Crostini: Remove the roasted butternut squash from the oven. Mash the cubes lightly and mix them with the shallot jam until combined. Spread the ricotta or goat cheese evenly over each toasted bread slice. Top with a spoonful of the butternut squash and shallot mixture. Garnish with chopped fresh mint for a refreshing finish. Serve immediately and enjoy!

Notes

You can use pre-cut butternut squash to save preparation time.
If you prefer a spicier kick, increase the amount of chili flakes or cayenne pepper.
The crostini can be made with either fresh ricotta or goat cheese depending on your taste preference.
Watch the bread carefully while broiling as it can burn quickly.
For a vegan alternative, substitute ricotta with a plant-based spread.

Nutrition

Serving Size: 1 crostini
Calories: 120
Sugar: 5 g
Sodium: 120 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 5 mg