This butternut squash crostini combines sweet, savory, and creamy flavors in one bite. A smooth, spiced butternut squash and ricotta spread is layered on a crisp piece of toast, then finished with Italian sausage and tender kale.
This recipe is a wonderful appetizer for holiday parties or fall get-togethers. The components can be prepared separately, and the final assembly takes just a few minutes before your guests arrive.
Why You’ll Love Butternut Squash Crostini
- Balanced Flavors: The sweetness of the roasted squash and brown sugar is nicely balanced by the savory sausage and creamy ricotta.
- Efficient Method: The butternut squash and baguette slices roast in the oven at the same time, which simplifies the cooking process.
- Good for Entertaining: You can make the spread, topping, and toasts ahead of time. Just assemble everything when you are ready to serve.
Butternut Squash Crostini Ingredients
- Butternut Squash: To save time, look for pre-cut butternut squash in the produce section of your grocery store.
- Italian Sausage: This recipe works well with turkey, pork, or even a plant-based Italian-style sausage.
- Ricotta: Whole-milk ricotta provides a richer flavor and creamier texture than part-skim varieties.
- Kale: Lacinato (or dinosaur) kale is a great option because its leaves are tender and wilt down nicely without becoming tough.
- Baguette: A day-old baguette is often firmer and easier to slice thinly and evenly.
Exact quantities are in the recipe card below.
How to Make Butternut Squash Crostini
Step 1: Roast Squash and Toast Bread
First, get your oven working. Toss the cubed butternut squash with oil and spices and spread it on a baking sheet to roast until tender. At the same time, brush baguette slices with oil and toast them on a separate sheet until golden and crisp.
Step 2: Cook the Sausage and Kale Topping
While the oven items cook, prepare the topping on the stovetop. Brown the Italian sausage in a skillet, breaking it into small crumbles. Once it’s cooked through, add the chopped kale and stir until it wilts.
Step 3: Whip the Spread and Assemble
Once the squash is roasted and tender, transfer it to a food processor with the ricotta cheese. Blend until you have a smooth, creamy spread. To serve, smear the squash mixture on each toast and top with the sausage and kale.
Storage Tips for Butternut Squash Crostini
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Do not store assembled crostini, as they will become soggy. Reheat the topping in a skillet and gently warm the spread before assembling on fresh or re-toasted bread. Freezing is not recommended.
Expert Tips for Butternut Squash Crostini
- Food Safety: Always cook ground turkey sausage to a safe internal temperature of 160°F (71°C), measured with a meat thermometer.
- Make Ahead: You can prepare all the components up to a day in advance. Store the spread, topping, and toasted bread in separate airtight containers in the refrigerator. Assemble just before serving.
- Texture: For a more rustic spread, you can mash the roasted squash and ricotta together with a fork instead of using a food processor.
- Sausage: If your sausage releases a lot of fat, you can drain most of it from the skillet before adding the kale.
What to Serve with Butternut Squash Crostini?
These crostini are a substantial appetizer and are best served on their own or with a simple glass of white wine.
Butternut Squash Crostini Recipe FAQs
Can I make this appetizer ahead of time?
Yes. You can prepare the squash spread, the sausage and kale topping, and the toasted baguette slices up to one day in advance. Store them in separate airtight containers in the refrigerator and assemble just before serving for the best texture.
Can I use a different type of squash?
Certainly. Kabocha squash or even sweet potato would be a good substitute. Adjust roasting time as needed until the flesh is tender.
How can I make this vegetarian?
To make a vegetarian version, simply omit the sausage or replace it with a plant-based sausage crumble. You could also substitute sautéed mushrooms for a savory, earthy flavor.
Butternut Squash Crostini
Ingredients
- 1 baguette cut into 1/2-inch thick slices, 1.25 cm
- 3 tbsp olive oil divided, 45 ml
- 1 1/2 cups cubed butternut squash 250g
- 1 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1 pinch ground cardamom
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 links sweet or hot turkey Italian sausage about 6 oz / 170g
- 2 cups chopped kale tough stems removed, 60g
- 1/2 cup whole-milk ricotta cheese 120g
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, brown sugar, cinnamon, cardamom, salt, and pepper. Roast for 15-20 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash roasts, arrange the baguette slices on another baking sheet. Brush them with 1 tablespoon of olive oil. Toast in the oven for 8-10 minutes, flipping halfway through, until golden and crisp. Set aside.
- While the bread toasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Remove the sausage from its casings and add it to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. The internal temperature should reach 160°F (71°C).
- Add the chopped kale to the skillet with the cooked sausage. Cook, stirring frequently, for 2-3 minutes until the kale has wilted. Remove from the heat and set aside.
- Transfer the roasted squash to a food processor. Add the ricotta cheese and pulse until the mixture is smooth and creamy. Season with additional salt and pepper to your liking.
- To assemble, spread a layer of the whipped butternut squash and ricotta mixture onto each toasted baguette slice. Top with a spoonful of the sausage and kale mixture. Serve immediately.
