Butternut-Sage Crostini

Butternut Sage Crostini
Photo: Andy Lyons
Prep Time:
40 mins
Roast Time:
35 mins
Bake Time:
9 mins
Total Time:
1 hrs 24 mins
30 appetizers


  • 1 2 pound butternut squash

  • ¾ cup whole-milk ricotta cheese

  • 1 teaspoon finely shredded lemon peel

  • ½ teaspoon cracked black pepper

  • ¼ teaspoon salt

  • Dash cayenne pepper

  • 1 tablespoon slivered fresh sage leaves

  • cup hazelnuts, toasted and chopped

  • 2 tablespoon lemon juice

  • 1 1 pound loaf baguette-style French bread

  • ¼ cup extra virgin olive oil

  • Fresh sage leaves (optional)


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on the prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.

  2. Meanwhile, in a medium bowl stir together ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside.

  3. Scoop flesh from squash halves and transfer to a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside.

  4. Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.

  5. Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.

To Make Ahead:

Prepare as directed through Step 3. Place ricotta mixture and squash mixture in separate airtight containers; cover. Chill mixtures for up to 24 hours. Let stand at room temperature for 30 minutes before continuing as directed.

Nutrition Facts (per serving)

108 Calories
4g Fat
15g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 108
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 139mg 6%
Total Carbohydrate 15g 5%
Total Sugars 1g
Protein 4g
Vitamin C 7.1mg 36%
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 136mg 3%
Folate, total 12.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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