Roasted Honeynut Squash Crostini with Ricotta Recipe

If you’re looking for a show-stopping appetizer that’s equally cozy and elegant, you’ve got to try my Roasted Honeynut Squash Crostini with Ricotta Recipe. This dish is one of my favorites because it combines sweet, roasted squash with creamy whipped ricotta and crispy fried sage for a perfect balance of flavors and textures. I promise, once you make these little bites, your family and friends will be asking for the recipe—and you’ll love how easy it is to pull together!

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Ingredients You’ll Need

For this recipe, all the ingredients work together to create a harmonious balance of sweet, creamy, and savory elements. When you shop, look for fresh, vibrant ingredients for the best results—especially the honeynut squash and sage leaves.

• Honeynut squash: These little squashes are sweeter and less watery than regular butternut, making them perfect for roasting and adding depth to your crostini.
• Olive oil: Use good-quality olive oil here to bring out the flavors in both roasting and frying.
• Salt: I prefer flaky salt like Maldon for finishing, but a good sea salt works well for roasting and seasoning.
• Whole milk ricotta cheese: The creaminess of whole milk ricotta is essential for silky whipped ricotta—avoid low-fat versions for best texture.
• Heavy cream: Just a splash will make your whipped ricotta luxuriously smooth.
• Fresh sage leaves: Fresh is best for frying to get that crispy, fragrant finish that elevates the crostini.
• Baguette: Get a fresh French baguette and slice it evenly for perfectly crisp crostini bases.

Variations

I love playing around with this recipe depending on the season or what’s in my pantry. Feel free to make it your own by swapping ingredients or adding little twists—you’ll find it’s incredibly forgiving and adaptable.

• Swap the herb: If you’re not a fan of sage or can’t find fresh leaves, try fried thyme or rosemary, which add a different but equally delicious herbal note.
• Vegan-friendly: Use dairy-free ricotta alternatives and olive oil-based cream substitutes, plus skip frying by crisping sage in a dry pan for a plant-based version.
• Seasonal squash: If you can’t find honeynut squash, try delicata or even kabocha squash for similar sweetness and texture.
• Add a touch of sweetness: Drizzle a bit of honey or balsamic glaze on top to enhance the natural sweetness for a more dessert-like appetizer.

How to Make Roasted Honeynut Squash Crostini with Ricotta Recipe

Step 1: Roast the Honeynut Squash to Perfection

First things first—preheat your oven to 425°F. Peel your honeynut squash (yes, it’s a bit fiddly, but worth it!). Cube it into about ½-inch pieces so they roast evenly. Toss the cubes with olive oil and salt, then spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until the edges are golden and slightly crispy. This roasting step is crucial because it caramelizes the natural sugars, making the squash insanely flavorful and tender without falling apart.

Step 2: Whip Up the Ricotta

While your squash cools, let’s make that heavenly whipped ricotta. In a food processor, combine the whole milk ricotta, heavy cream, 2 tablespoons olive oil, and ½ teaspoon salt. Whip on high until you get a smooth, creamy texture—like a fluffy cloud. This extra step transforms ricotta from grainy to almost mousse-like, and honestly, it’s a game changer. No food processor? No worries, just beat it well with a hand mixer or whisk.

Step 3: Toast the Baguette Slices

Slice your baguette into ½-inch rounds and arrange them on a baking sheet. Drizzle or brush with olive oil, then toast in a 400°F oven for 5-7 minutes until the slices turn lightly golden and crisp. I like to let them cool completely so they maintain that perfect crunch without getting soggy under the toppings.

Step 4: Fry the Sage Leaves

Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Fry the sage leaves in batches—don’t overcrowd the pan! Drop them in and fry for exactly 3 seconds until crisp, then immediately transfer to a paper towel to drain. You want them crispy but not burnt; that subtle bitterness and crunch add delightful contrast to the creamy and sweet elements.

Step 5: Assemble Your Crostini

Now for the fun part—putting it all together! Start with a spoonful (about 1 tablespoon) of whipped ricotta on each toasted baguette slice. Top with 5-6 cubes of your roasted honeynut squash. Once all are assembled on your platter, drizzle a little olive oil over the top and sprinkle with flaky salt. Finish by tucking two crispy fried sage leaves over each crostini for that showy, aromatic touch. Serve immediately and watch them disappear!

How to Serve Roasted Honeynut Squash Crostini with Ricotta Recipe

Garnishes

I especially love finishing these crostini with a drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt because it adds a delicate shine and a burst of flavor. Sometimes, I add a tiny touch of honey or a crack of fresh black pepper if I want a little more complexity. Fried sage leaves aren’t just for taste—they’re also a pretty garnish that makes each crostini pop.

Side Dishes

This crostini pairs wonderfully with a simple green salad tossed in lemon vinaigrette or alongside a bowl of butternut squash soup for a cozy autumn meal. I also like serving it with a glass of crisp white wine to balance the richness of the ricotta and olive oil.

Creative Ways to Present

For special occasions, I like arranging the crostini on a large wooden board with little bowls of extra whipped ricotta, honey, and fried sage on the side so guests can customize. Adding edible flower petals or microgreens also makes the presentation feel extra elegant and festive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (they don’t usually stick around long in my house!), store components separately. Keep the roasted squash and whipped ricotta in airtight containers in the fridge, and store the toasted baguette slices in a paper bag to keep them crisp.

Freezing

I don’t recommend freezing the assembled crostini because the bread will get soggy. However, you can freeze roasted squash cubes to save time later—just thaw and reheat before assembling your crostini.

Reheating

To reheat leftovers, gently warm the roasted squash in a pan or microwave. For the crostini bases, a quick toast in the oven helps restore their crispness before you reassemble the toppings fresh.

FAQs

Final Thoughts

I absolutely love how this Roasted Honeynut Squash Crostini with Ricotta Recipe turns out every single time—it’s the perfect little bite whether you’re entertaining or just treating yourself to something special. The blend of textures and flavors always feels fancy without a ton of fuss, which is a win in my book. I hope you enjoy making it as much as I do, and that it brings a bit of warmth and joy whenever you serve it. Trust me, once you try this recipe, it’ll become a staple in your kitchen too!

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