Butternut Squash Crostini Recipe

This butternut squash crostini recipe makes crisp baguette toasts topped with roasted squash, fresh tomato and a sweet balsamic dressing, ready in about 50 minutes. It makes 12 crostini, which is enough for 4 to 6 people as a starter or party bite.

Why This Recipe Works

Cut the squash into small 1/4-inch cubes. Small pieces cook through fast and pick up browned edges in the oven, so every bite has soft squash with a little caramel on it.

The dressing of balsamic vinegar, honey and olive oil does two jobs. The honey softens the sharp vinegar. The oil carries the flavor over the squash, tomato and shallot instead of leaving it in the bottom of the bowl.

Toast the baguette slices on their own first. Olive oil and 8 to 10 minutes in a hot oven dry the bread out. That makes a sturdy base that holds a spoonful of topping without going soft.

Butternut Squash Crostini Recipe Ingredients

For the crostini

• 1 baguette, sliced 1/2 inch thick (12 slices)
• 2 tablespoons olive oil

For the topping

• 2 cups butternut squash, peeled and diced into 1/4-inch cubes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 small tomato, diced
• 2 tablespoons finely diced shallot or red onion
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon chopped fresh parsley or thyme

How To Make Butternut Squash Crostini Recipe

Toast the bread and roast the squash

1. Heat the oven: Set the oven to 400°F (200°C) so it is fully hot before the bread and squash go in.
2. Toast the baguette: Brush both the slices with the 2 tablespoons of olive oil and lay them on a baking sheet. Bake for 8 to 10 minutes, until golden and crisp, then let them cool so they stay crunchy.
3. Roast the squash: Toss the diced squash with 1 tablespoon of the olive oil, the salt and the pepper. Spread it on a baking sheet in a single layer and roast for 20 to 25 minutes, until tender and lightly caramelized.

Make the topping

4. Whisk the dressing: In a large bowl, whisk the balsamic vinegar, honey and the remaining 1 tablespoon of olive oil until smooth.
5. Toss the topping: Add the roasted squash, diced tomato, shallot and parsley or thyme to the bowl. Toss gently so the squash keeps its shape and every piece gets coated.

Assemble and serve

6. Top the crostini: Spoon the topping onto each toast and drizzle any dressing left in the bowl over the top.
7. Serve right away: Bring the crostini to the table as soon as they are topped. The bread loses its crunch the longer it sits under the juicy topping.

Recipe Tips

• Cool the toasts first: Warm toasts give off steam, which softens them under the topping. Let them cool on the baking sheet before you spoon anything on.
• Use one layer of squash: Crowded squash steams instead of browning. Use a second baking sheet if the cubes pile up.
• Dice the tomato small: Small tomato pieces stay on the toast instead of sliding off. Scoop out the watery seeds if your tomato is very juicy.
• Swap the herb: Parsley gives a fresh, green taste. Thyme makes the squash taste warmer and more savory. Either one works.

What To Serve With Butternut Squash Crostini Recipe

Put these out as a starter with a board of olives and sliced cheese. They also go well next to a green salad or a bowl of soup for a light dinner.

How To Store

• Fridge: Keep the toasts and the topping in separate containers. The topping lasts 2 to 3 days in the fridge.
• Make ahead: Roast the squash and toast the bread a day ahead. Mix the dressing and assemble just before serving.
• Reheat: Warm the toasts in a 350°F (175°C) oven for 3 to 4 minutes to bring back the crunch, then top them.

FAQs

Can I make butternut squash crostini ahead of time?

You can prepare the parts ahead, but do not assemble early. Store the toasts at room temperature and the topping in the fridge, then spoon it on right before serving so the bread stays crisp.

Can I use store-bought cubed butternut squash?

Yes. Pre-cut squash saves time. Check that the cubes are close to 1/4 inch, and cut any big ones down so they all roast in the same time.

Are butternut squash crostini vegan?

Not as written, because the dressing uses honey. Swap in maple syrup and the crostini become vegan, as long as your baguette has no milk or eggs.

Why did my crostini get soggy?

The usual cause is topping them too early or using warm toasts. Cool the bread fully, drain any extra juice from the bowl, and assemble just before you serve.

Nutrition

Estimated per serving (1 of 6), worked out from the ingredients.

• Calories: about 210 kcal
• Total Fat: 8g
• Total Carbohydrate: 31g
• Dietary Fiber: 3g
• Protein: 5g

Butternut Squash Crostini Recipe

Recipe by Paula

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Crisp olive oil baguette toasts piled with roasted butternut squash, fresh tomato, shallot and a honey balsamic dressing. Makes 12 easy crostini for a party table or light starter.

Ingredients

• For the crostini

• 1 baguette, sliced 1/2 inch thick (12 slices)

• 2 tablespoons olive oil

• For the topping

• 2 cups butternut squash, peeled and diced into 1/4-inch cubes

• 2 tablespoons olive oil, divided

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 small tomato, diced

• 2 tablespoons finely diced shallot or red onion

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey

• 1 tablespoon chopped fresh parsley or thyme

Directions

• Heat the oven: Set the oven to 400°F (200°C) so it is fully hot before the bread and squash go in.
• Toast the baguette: Brush both the slices with the 2 tablespoons of olive oil and lay them on a baking sheet. Bake for 8 to 10 minutes, until golden and crisp, then let them cool so they stay crunchy.
• Roast the squash: Toss the diced squash with 1 tablespoon of the olive oil, the salt and the pepper. Spread it on a baking sheet in a single layer and roast for 20 to 25 minutes, until tender and lightly caramelized.
• Whisk the dressing: In a large bowl, whisk the balsamic vinegar, honey and the remaining 1 tablespoon of olive oil until smooth.
• Toss the topping: Add the roasted squash, diced tomato, shallot and parsley or thyme to the bowl. Toss gently so the squash keeps its shape and every piece gets coated.
• Top the crostini: Spoon the topping onto each toast and drizzle any dressing left in the bowl over the top.
• Serve right away: Bring the crostini to the table as soon as they are topped. The bread loses its crunch the longer it sits under the juicy topping.