Butternut Squash Crostini

Butternut squash has a way of making any dish feel cozy and inviting, and one of my favorite ways to showcase it is in a simple yet elegant butternut squash crostini. It’s the kind of recipe that feels right at home on a casual dinner table or a festive holiday spread. The natural sweetness of roasted squash paired with crunchy bread and a few flavorful toppings creates a balance that’s both comforting and impressive.

When I think of fall appetizers, this one always comes to mind. The warm golden tones of roasted squash bring all the autumn vibes to your plate, and the flavors are just as satisfying as they look. It’s hearty enough to stand on its own, but still light enough to enjoy before the main meal. Plus, it’s an easy recipe that doesn’t require you to fuss too much in the kitchen.

What I love most is how versatile it can be. You can keep it simple with just roasted squash and a drizzle of olive oil, or you can layer on goat cheese, fresh herbs, or even a touch of honey for a sweet-savory twist. No matter how you serve it, these autumn crostini always manage to disappear quickly when placed on the table.

If you’re looking for a crowd-pleasing butternut squash appetizer that’s both seasonal and easy to make, this crostini is a perfect choice. It’s one of those recipes that looks beautiful, tastes amazing, and doesn’t take hours to prepare—a win all around.

Why You’ll Love It

• It feels like fall on a plate. The roasted butternut squash brings that naturally sweet, nutty flavor that instantly makes you think of crisp autumn days and cozy gatherings.
• Easy to dress up or down. Keep it simple with olive oil and herbs, or elevate it with toppings like whipped goat cheese, balsamic glaze, or toasted nuts for a more elegant bite.
• Perfect for entertaining. These little butternut squash crostini look beautiful on a platter and make a classy fall appetizer without requiring hours in the kitchen.
• Crowd-pleaser for all tastes. The balance of creamy squash and crunchy bread hits the right notes for both adventurous eaters and those who prefer familiar flavors.
• Make-ahead friendly. Roast the squash in advance, toast your bread, and assemble when guests arrive—stress-free entertaining at its best.

Ingredient List

For the Crostini

• 1 baguette, sliced into ½-inch pieces
• 2–3 tablespoons olive oil
• 1 garlic clove, halved (for rubbing on the bread)

For the Topping

• 1 medium butternut squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and black pepper, to taste
• 4 ounces goat cheese (or ricotta if you prefer a milder flavor)
• 2 tablespoons honey (optional, for drizzling)
• 2 tablespoons chopped walnuts or pecans (toasted, optional)

Ingredient Notes

• Butternut squash – Fresh is best here! Go for a firm squash with smooth skin. I usually roast it until slightly caramelized on the edges—it adds such a rich, nutty flavor.
• Baguette – A crusty French baguette works perfectly. Slice it a little thick so it holds the topping without getting soggy.
• Goat cheese – I love using a creamy, tangy goat cheese (Laura Chenel is my go-to brand). If you’re not a fan of goat cheese, ricotta makes a softer, sweeter alternative.
• Fresh thyme – Don’t skip the herbs! Thyme pairs beautifully with roasted squash, but you can also use rosemary if that’s what you have.
• Honey drizzle – Totally optional, but a touch of honey brings out the natural sweetness of the squash and adds that sweet-savory balance that makes these crostini irresistible.
• Toasted nuts – Walnuts or pecans add a lovely crunch. I always toast mine lightly in a dry pan—it makes a world of difference in flavor.

Kitchen Equipment Needed

• Baking sheet – For roasting the butternut squash until it’s caramelized and tender. (I love using a rimmed sheet pan so nothing slips off the edges.)
• Sharp chef’s knife – Cutting squash can be tough, so a sturdy, sharp knife makes it so much easier (and safer!).
• Cutting board – A large, steady board is key when breaking down the squash. I keep one just for veggies so flavors don’t mix.
• Mixing bowl – To toss the squash with olive oil, salt, and herbs before roasting.
• Pastry brush – Perfect for brushing olive oil evenly onto the baguette slices before toasting.
• Oven – Both for roasting the squash and toasting the bread.
• Small skillet or dry pan – If you’re toasting nuts for extra crunch.
• Spatula or spoon – For spreading goat cheese smoothly over the crostini.

Instructions

1. Prep the squash

1. Peel, seed, and dice the squash.
   • Cut off both ends of the butternut squash. Slice it in half lengthwise, scoop out the seeds, then peel with a vegetable peeler.
   • Dice into ½–¾-inch cubes so everything roasts evenly.
   • Pro tip: Try to make the cubes similar in size — uniform pieces caramelize at the same rate.
2. Toss with seasoning.
   • Put the diced squash in a mixing bowl. Add 2 tablespoons olive oil, the thyme, and a good pinch of salt and pepper. Toss until everything is lightly coated.
3. Preheat your oven.
   • Set the oven to 425°F (220°C) so it’s hot enough to encourage browning without drying the squash.

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2. Roast the butternut squash

1. Arrange on the baking sheet.
   • Spread the squash in a single layer on a rimmed baking sheet. Give each cube a little space — don’t overcrowd the pan or the squash will steam instead of roast.
2. Roast, flip, and finish.
   • Roast for about 20–25 minutes, then use a spatula to flip the cubes so the edges brown evenly. Roast another 8–10 minutes until you see golden, slightly caramelized edges.
   • You’ll know it’s done when the squash is fork-tender and the edges have a sweet, browned crust.
3. Cool slightly.
   • Let the squash cool on the sheet for 5–8 minutes so it firms up a bit — easier to handle for assembly.

Pro tip: Don’t skimp on high heat here; 425°F gives you those caramelized bits that make this crostini sing.

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3. Toast the baguette

1. Slice and oil.
   • Slice the baguette into ½-inch pieces. Brush each slice lightly with olive oil (use the pastry brush).
2. Toast in the oven or pan.
   • Oven method: Place slices on a baking sheet and toast at 400°F (200°C) for 8–10 minutes, flipping once, until golden and crisp.
   • Skillet method: Toast slices in a dry skillet over medium heat for 1–2 minutes per side until they’re golden and have good color.
3. Rub with garlic.
   • Right after toasting, rub each warm slice with the cut side of the garlic clove for a subtle, fragrant hit.

Pro tip: Toast the bread slightly more than you think — it needs to hold up under the squash and cheese without getting soggy.

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4. Prepare the cheese and toppings

1. Soften the cheese.
   • Let the goat cheese come to room temperature or stir it briefly to make it spreadable. If using ricotta, give it a quick whisk to loosen.
2. Toast the nuts (if using).
   • Heat a small dry skillet and toast chopped walnuts or pecans for 2–4 minutes, shaking the pan until fragrant. Remove immediately to avoid burning.
3. Mix a flavor booster (optional).
   • For a more spreadable, flavorful layer, stir 1–2 teaspoons of honey or a pinch of lemon zest into the goat cheese.

Pro tip: Softened goat cheese spreads more thinly and evenly so each bite has balance — don’t try to spread cold cheese.

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5. Assemble the crostini

1. Spread the base.
   • Spoon or spread about 1 tablespoon of goat cheese (or ricotta) onto each toasted baguette slice.
2. Top with roasted squash.
   • Place 2–3 pieces of roasted butternut squash on top of the cheese. Press lightly so the squash adheres.
3. Add crunch and finish.
   • Sprinkle toasted nuts over the crostini, then drizzle a little honey or balsamic glaze if you like a sweet-savory finish. Add a few extra thyme leaves or a pinch of flaky sea salt.
4. Hold off if needed.
   • If you made the squash ahead, assemble just before serving so the bread stays crisp.

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6. Finishing touches and serving

1. Arrange on a platter.
   • Lay the crostini out neatly so guests can see the colorful squash and toppings.
2. Garnish.
   • Scatter a few extra thyme sprigs or microgreens for a pretty, seasonal look.
3. Serve warm or room temperature.
   • These crostini are delightful warm (the squash slightly softens the cheese) or at room temperature as part of your fall appetizers spread.

Pro tip: If you want to prep ahead, roast the squash and toast the bread earlier in the day. Reheat the squash briefly in a 350°F oven for 5–7 minutes before assembling to warm it through without crisping the bread.

Tips and Tricks for Success

• Cut the squash evenly. Uniform cubes roast at the same speed, so you don’t end up with some mushy and some underdone.
• Don’t crowd the pan. Give the squash breathing room on the baking sheet for golden, caramelized edges.
• Toast the bread well. A sturdier crostini base prevents sogginess once you add cheese and toppings.
• Soften the cheese first. Room-temperature goat cheese (or whipped ricotta) spreads easily and won’t tear the bread.
• Assemble just before serving. This keeps the bread crisp and the toppings fresh, especially if making ahead for guests.
• Use high heat for roasting. 425°F is the sweet spot for tender, slightly crispy squash pieces with loads of flavor.

Ingredient Substitutions and Variations

• Cheese swap: Replace goat cheese with ricotta for a milder flavor, or with cream cheese for a richer, tangier bite.
• Gluten-free option: Use gluten-free baguette or crackers in place of traditional bread.
• Nut-free option: Skip the nuts or add pumpkin seeds (pepitas) for crunch without allergens.
• Herb twist: Try rosemary or sage instead of thyme—both pair beautifully with roasted squash.
• Extra drizzle: Use balsamic glaze, maple syrup, or even hot honey instead of regular honey for a flavor twist.
• Savory version: Add caramelized onions or a sprinkle of parmesan for more depth.
• Make it heartier: Add prosciutto or crispy pancetta crumbles on top for a salty balance to the sweet squash.

Serving Suggestions

• As a holiday starter – These butternut squash crostini shine on a Thanksgiving or Christmas appetizer platter alongside cheeses, dips, and olives.
• Pair with a soup – Serve with a warm bowl of creamy tomato or butternut squash soup for a cozy autumn lunch.
• Wine night snack – They’re perfect with a glass of crisp white wine or a light red—an easy, elegant bite to share with friends.
• As part of a fall grazing board – Mix in roasted nuts, dried fruit, and charcuterie for a seasonal board that looks as good as it tastes.
• My favorite way – I love enjoying these crostini with a simple arugula salad dressed in lemon and olive oil. The peppery greens balance the creamy squash and cheese so beautifully.

Storage and Reheating Instructions

• Store components separately. Keep roasted squash in an airtight container in the fridge for up to 3 days, and store toasted bread in a sealed bag at room temperature.
• Don’t pre-assemble. Assembled crostini don’t store well—the bread gets soggy. Always build them fresh.
• Reheat squash gently. Warm the roasted squash in a 350°F (175°C) oven for 5–7 minutes or until just heated through.
• Re-crisp bread if needed. If your baguette slices lose crunch, pop them back in a 350°F oven for 3–5 minutes.
• Freeze option. You can freeze roasted squash in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge, then reheat before assembling.

Frequently Asked Questions

Can I make butternut squash crostini ahead of time?

Yes! You can roast the squash and toast the bread in advance, then assemble just before serving. This keeps everything fresh and crisp.

What cheese works best for this recipe?

Goat cheese is my favorite because it’s tangy and creamy, but ricotta, cream cheese, or even mascarpone all work beautifully.

Do I need to peel the butternut squash?

Yes, peeling is important since the skin is too tough to enjoy on crostini. A sturdy vegetable peeler or sharp knife makes it easier.

Can I serve these at room temperature?

Absolutely. They taste wonderful warm, but they’re just as delicious served at room temp, making them perfect for parties.

How do I keep the bread from getting soggy?

Toast it well and only add toppings right before serving. If making for a crowd, you can set out the components and let guests build their own.

Can I use frozen butternut squash?

Yes, just thaw and pat it dry before roasting. It won’t caramelize quite as much as fresh, but it’s a great shortcut.

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Did you try this recipe? I’d love to hear how your butternut squash crostini turned out! Drop a comment below and let me know your favorite twist or topping.