Butternut Squash Crostini
Toasted baguette slices are topped with a creamy butternut squash spread, savory sausage, and wilted kale for a delicious appetizer.
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.
Notes
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.