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
Scale
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.
Find it online: https://www.firsthomelovelife.com/squash-butter-crostini/