Golden toasted baguette, silky squash butter, creamy ricotta, and a little crunch from crispy shallots—these fall crostini bring all the cozy flavors of the season into one beautiful bite. Finished with fried sage, they make a Thanksgiving appetizer that feels special without requiring last-minute baking.
The squash butter can be made ahead, the bread can be toasted before guests arrive, and everything comes together on a platter just before serving. Add these squash crostini to your Thanksgiving dinner menu for something seasonal to pass around while the turkey rests.
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Why You’ll Love These Fall Crostini
- Sweet and savory flavor: Roasted squash and a touch of maple balance the creamy cheese and savory sage.
- Easy holiday preparation: Make the squash butter and ricotta ahead, then assemble before serving.
- Beautiful on a platter: Golden squash, white ricotta, and crisp sage leaves need very little extra styling.
- Flexible ingredients: Use delicata squash or substitute butternut squash.
- Small party bites: Serve one or two per person before Thanksgiving dinner, or add them to a fall appetizer spread.
What Is Squash Butter?
Squash butter is a smooth, spreadable mixture made with cooked winter squash. In this recipe, roasted delicata squash is blended with butter, a little maple syrup, and a pinch of nutmeg until silky and thick enough to spread on toast.
It is a savory squash spread with a hint of sweetness. The squash should be the main flavor, with just enough maple to bring out its natural sweetness.
If you enjoy squash with savory butter and herbs, try my roasted butternut squash with cowboy butter as a holiday side dish, too.
Ingredients for Squash Butter Crostini
squash butter
- 2 medium delicata squash, about 2 pounds total
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, softened
- 2 teaspoons pure maple syrup, plus more to taste
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- 1–2 teaspoons fresh lemon juice, to taste
crostini and ricotta
- 1 baguette, cut into 24 slices about ½ inch thick
- 3 tablespoons olive oil
- 1 cup whole-milk ricotta, drained if watery
- ½ teaspoon finely grated lemon zest
- Pinch of kosher salt
For the crispy toppings
- 2 medium shallots, thinly sliced into rings and separated
- ½ cup neutral oil, such as canola or avocado oil
- 24 small fresh sage leaves, washed and thoroughly dried
- Flaky salt and freshly ground black pepper, for finishing
Ingredient tip: Whole-milk ricotta gives the creamiest topping. If there is liquid in the container, drain the cheese in a fine-mesh strainer before mixing.
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How to Make Fall Crostini with Squash Butter
1. Roast the squash
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Halve the delicata squash lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil, then place cut-side down on the baking sheet.
Roast for 30–40 minutes, or until the flesh is very tender when pierced with a fork. Let cool until comfortable to handle, then scoop the flesh away from the skins. You should have approximately 1½–2 cups of cooked squash.
2. Blend the squash butter
Transfer the warm squash flesh to a food processor. Add the butter, maple syrup, kosher salt, pepper, and nutmeg. Process until smooth, scraping down the bowl as needed.
Add 1 teaspoon lemon juice, taste, and adjust the seasoning. Add the remaining teaspoon of lemon juice if the spread needs a little brightness.
The squash butter should hold a soft mound on a spoon. If it seems watery, transfer it to a small saucepan and stir over medium-low heat for a few minutes to evaporate excess moisture. Let cool to lukewarm before assembling.
3. Toast the baguette
Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 3 tablespoons olive oil.
Bake at 400°F for 8–12 minutes, turning halfway through, until golden and crisp at the edges. Let cool slightly.
Aim for sturdy, crisp toast with a little tenderness in the center so each crostini is easy to bite.
4. Prepare the ricotta
Stir the drained ricotta with the lemon zest and a pinch of kosher salt. For a smoother topping, briefly whip it with a hand mixer.
Refrigerate until needed.
5. Make the crispy shallots and sage
Place the sliced shallots and ½ cup neutral oil in a small skillet. Cook over medium heat, stirring often, until the shallots are pale golden, approximately 8–12 minutes. Adjust the heat as needed so they color gradually.
Lift them out with a slotted spoon and spread on a paper towel-lined plate. Sprinkle lightly with salt. They will darken slightly and crisp as they cool.
With the skillet over medium heat, carefully add the completely dry sage leaves in small batches. Fry for 10–20 seconds, just until crisp. Transfer to the paper towel-lined plate.
6. Assemble and serve
Spread each baguette slice with approximately 1 tablespoon squash butter. Add about 2 teaspoons ricotta, then finish with crispy shallots and one small fried sage leaf.
Sprinkle lightly with flaky salt and black pepper. Serve promptly while the bread and toppings are crisp.
Tips for the Best Thanksgiving Crostini
- Roast until completely tender. Firm squash will make a grainy spread.
- Keep the squash butter thick. Excess moisture softens the toasted bread.
- Season each layer. A little salt in the squash and ricotta keeps the finished appetizer from tasting overly sweet.
- Remove shallots before they turn dark brown. They continue cooking briefly after leaving the oil.
- Use small sage leaves. Large leaves can be broken into pieces for easier eating.
- Assemble close to serving. Prepare the components ahead, then add the toppings shortly before guests arrive.
Easy Variations
Butternut squash crostini: Substitute about 1½ pounds peeled, seeded butternut squash cubes. Toss with the tablespoon of olive oil and roast at 400°F until very tender, about 25–35 minutes. Blend as directed.
Goat cheese topping: Replace the ricotta with soft goat cheese. Loosen with a little cream or milk until spreadable.
Add toasted pecans: Sprinkle chopped toasted pecans over the ricotta for extra crunch.
Add a little heat: Finish with a small pinch of crushed red pepper flakes.
Use leftover roasted squash: Start with 1½–2 cups of plain cooked squash. If it is already seasoned or buttered, adjust the additions to taste.
Make-Ahead and Storage
Up to 2 days ahead: Prepare the squash butter and ricotta mixture. Refrigerate in separate airtight containers.
Up to 1 day ahead: Toast the baguette slices. Cool completely before storing airtight at room temperature. If needed, refresh in a 350°F oven for 3–5 minutes, then cool slightly.
On serving day: Fry the shallots and sage for the best texture. Gently warm the squash butter or let it soften briefly outside the refrigerator, then assemble shortly before serving.
Refrigerate leftover squash butter and ricotta promptly and use within 3–4 days of preparation. Assembled crostini are best eaten fresh because the bread softens in storage.
What to Serve with Squash Crostini
For Thanksgiving, set out a small platter while you finish the main meal. My complete Thanksgiving dinner menu has turkey, side dish, and dessert ideas to help you plan the rest.
For a casual fall gathering, pair the crostini with a cheese board, sliced apples, grapes, and olives. Add herb cheese twists if you would like another easy appetizer for the table.
These also make a lovely starter before roasted chicken, pork tenderloin, or a cozy autumn pasta dinner.
Fall Crostini with Creamy Squash Butter
Golden toasted baguette topped with creamy delicata squash butter, lemon ricotta, crispy shallots, and fried sage. These sweet and savory fall crostini make a beautiful Thanksgiving appetizer with easy make-ahead options.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 crostini 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Holiday Recipes
Ingredients
For the squash butter
- 2 medium delicata squash, about 2 pounds total
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, softened
- 2 teaspoons pure maple syrup
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- 1–2 teaspoons fresh lemon juice, to taste
For the crostini and ricotta
- 1 baguette, cut into 24 slices about ½ inch thick
- 3 tablespoons olive oil
- 1 cup whole-milk ricotta, drained if watery
- ½ teaspoon finely grated lemon zest
- Pinch of kosher salt
For the crispy toppings
- 2 medium shallots, thinly sliced into rings and separated
- ½ cup neutral oil, such as canola or avocado oil, for frying
- 24 small fresh sage leaves, washed and thoroughly dried
- Flaky salt and freshly ground black pepper, for finishing
Instructions
- Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Halve the delicata squash lengthwise and scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil. Place cut-side down on the baking sheet and roast for 30–40 minutes, until very tender. Cool until comfortable to handle, then scoop the flesh away from the skins. You should have approximately 1½–2 cups of cooked squash.
- Make the squash butter. Transfer the warm squash flesh to a food processor. Add the softened butter, maple syrup, kosher salt, pepper, and nutmeg. Process until smooth, scraping down the sides as needed. Add 1 teaspoon lemon juice, taste, and add more lemon juice or salt as needed. If the mixture is watery, cook in a small saucepan over medium-low heat, stirring, until thick and spreadable. Let cool to lukewarm.
- Toast the bread. Arrange the baguette slices on a baking sheet and brush both sides lightly with the 3 tablespoons olive oil. Bake at 400°F for 8–12 minutes, turning halfway through, until golden and crisp at the edges. Let cool slightly.
- Prepare the ricotta. Stir the drained ricotta with the lemon zest and a pinch of kosher salt. For a smoother texture, briefly whip with a hand mixer. Refrigerate until ready to assemble.
- Fry the shallots. Place the sliced shallots and neutral oil in a small skillet over medium heat. Cook for approximately 8–12 minutes, stirring frequently and adjusting the heat as needed, until pale golden. Remove with a slotted spoon and spread on a paper towel-lined plate. Sprinkle lightly with salt. The shallots will darken slightly and crisp as they cool.
- Fry the sage. With the skillet over medium heat, carefully add the completely dry sage leaves to the oil in small batches. Fry for 10–20 seconds, until crisp. Remove and drain on the paper towel-lined plate.
- Assemble the crostini. Spread each toasted baguette slice with about 1 tablespoon squash butter. Top with about 2 teaspoons ricotta, a few crispy shallots, and a small fried sage leaf. Finish with flaky salt and freshly ground black pepper. Serve promptly.
Notes
- Butternut squash substitution: Use about 1½ pounds peeled, seeded butternut squash cubes. Toss with the tablespoon of olive oil and roast at 400°F for 25–35 minutes, until very tender. Continue with the squash butter instructions.
- Make ahead: Prepare the squash butter and ricotta up to 2 days ahead and refrigerate separately. Toast the bread up to 1 day ahead, cool completely, and store airtight at room temperature. Fry the toppings on serving day.
- Keep the bread crisp: Use thick squash butter and well-drained ricotta. Assemble shortly before serving.
- Serving temperature: Serve with lukewarm or room-temperature squash butter. No baking is needed after assembly.
- Storage: Refrigerate leftover squash butter and ricotta promptly and use within 3–4 days of preparation. Store separately from the toast.
- Servings: Makes approximately 8–12 appetizer servings, allowing 2–3 crostini per person.
- Timing: Toast the bread and prepare the toppings while the squash roasts to keep the total time near 70 minutes.
Frequently Asked Questions
Can I use butternut squash instead of delicata?
Yes. Butternut squash makes a smooth, colorful squash butter. Peel it, remove the seeds, and roast the cubes until very tender before blending.
Do I need to peel delicata squash?
For this recipe, roast the squash in its skin and scoop out the cooked flesh afterward. Leaving the skin out of the spread gives the squash butter a smoother texture.
Can these crostini be served at room temperature?
Yes. Assemble with cooled toast, lukewarm or room-temperature squash butter, and chilled ricotta. They do not need to be baked after assembly.
How do I keep crostini from getting soggy?
Toast the bread until crisp, drain watery ricotta, and make sure the squash butter is thick. Add the toppings shortly before serving.
Can I freeze squash butter?
Yes. Freeze the squash butter on its own in an airtight container for up to 2 months. Thaw overnight in the refrigerator, stir well, and gently reheat. If it releases moisture, cook briefly over low heat to thicken before using.
A Beautiful Little Bite for Fall
The best holiday appetizers give guests something delicious to enjoy while leaving you time to finish dinner. These fall crostini do exactly that: crisp bread, buttery squash, creamy ricotta, and a savory finish of shallots and sage.
Make the squash butter ahead, save the assembly for the last few minutes, and bring out a platter that feels right at home on the Thanksgiving table.
