Roasted Butternut Squash and Ricotta Crostini

Roasted Butternut Squash and Ricotta Crostini

Roasted Butternut Squash and Ricotta Crostini is just right when you want a plate of fall gorgeousness that doesn’t take much work to put together. A hint of cayenne gives butternut squash and maple topping a bit of heat, creamy ricotta makes it extra satisfying, and fresh sage says “fall is here.” Add this holiday recipe to your “take to every party” list.

Yield: 12 appetizers

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1 2 lb butternut squash, peeled, seeded, and cut into ½” cubes (about 3 ½ cups)
¼ cup olive oil
1 Tbsp maple syrup
⅛ - ¼ tsp cayenne pepper (season to taste)
2 dozen fresh sage leaves
½ cup ricotta cheese
1 large baguette, cut into 12 slices
Salt and pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Mix 2 tablespoons of the olive oil with the maple syrup and cayenne pepper in a large bowl. Add the squash and toss to coat evenly.
  3. Spread the mixture on a baking sheet and sprinkle with salt and pepper to taste. Roast for 25-30 minutes, or until squash is tender and light brown. Set aside to cool.
  4. Heat the remaining oil in a small skillet over medium-high heat. Sautee the sage leaves in two batches, removing them to drain on paper towels after 1-2 minutes.
  5. Meanwhile, toast each baguette slice lightly under broiler.
  6. To serve, spread each slice with ricotta, add a few cubes of squash, and top with a sage leaf.

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