Honeynut Squash Crostini with Ricotta and Sage Recipe

If you’re on the lookout for a show-stopping appetizer that feels fancy but is surprisingly simple to pull off, I’ve got just the thing for you. This Honeynut Squash Crostini with Ricotta and Sage Recipe combines the sweetness of roasted honeynut squash with velvety whipped ricotta and the aromatic crispness of fried sage—trust me, it’s a flavor party you don’t want to miss. I’ve made this more times than I can count, and every time my friends ask for the recipe. So grab your apron and let’s make some magic happen!

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Ingredients You’ll Need

This recipe is all about letting a handful of quality ingredients shine together. When you pick your honeynut squash and fresh sage, you’ll really notice the difference in flavor, so I always suggest buying the freshest you can find.

• Honeynut Squash: Look for small, firm squash with smooth skin; they roast beautifully and have a naturally sweet flavor perfect for this dish.
• Whole Milk Ricotta Cheese: Creamy and mild, this is the base of your whipped ricotta—try to get fresh or high-quality ricotta for best results.
• Heavy Cream: Just a touch to make the ricotta super smooth and spoonable.
• Fresh Sage Leaves: Essential for frying to crispy perfection—freshness is key to avoid bitterness.
• Baguette: A classic French baguette slices nicely into thin crostini; stale bread works well too since it toasts better.
• Olive Oil: Used in roasting, frying, and drizzling—extra virgin for that lovely fruity note.
• Salt (regular and flaky): Flaky salt like Maldon adds that final touch of crunchy seasoning on the crostini.

Variations

I love playing around with this Honeynut Squash Crostini with Ricotta and Sage Recipe depending on what I have on hand or what flavors I’m craving. You’ll find it’s easy to tweak without losing that magic balance.

• Go Vegan: Swap ricotta for a vegan cashew cheese and use coconut cream instead of heavy cream—still creamy and dreamy.
• Spice It Up: Add a sprinkle of red pepper flakes on top for a subtle kick; my family loves this little heat surprise.
• Herb Switch: If fresh sage isn’t available, try crispy thyme or rosemary for a new aromatic twist.
• Seasonal Swap: In warmer months, roasted cherry tomatoes or sautéed mushrooms make lovely stand-ins or additions to the squash.

How to Make Honeynut Squash Crostini with Ricotta and Sage Recipe

Step 1: Roast Your Honeynut Squash to Sweet, Tender Perfection

Start by preheating your oven to 425°F (220°C). Peel and cube your honeynut squash into even ½ inch pieces—this helps them roast evenly. Toss the cubes with olive oil and a pinch of salt on a baking sheet, then spread them out so they’re not overcrowded. Roast for 25-30 minutes, turning once halfway, until the edges are golden and crispy but the insides are tender. This roasting brings out that natural sweetness that makes this recipe so delightful. Set the squash aside to cool while you prepare the other components.

Step 2: Whip Up That Lusciously Creamy Ricotta

This is where the magic happens. Combine the whole milk ricotta, heavy cream, 2 tablespoons of olive oil, and ½ teaspoon of salt in a food processor. Whip on high speed until the mixture is silky smooth and creamy, light enough to spread but still rich enough to hold its shape on your crostini. I discovered this trick when a friend suggested adding a bit of cream and oil—it makes the ricotta taste like a dreamy cloud of flavor instead of just cheese. If you don’t have a food processor, a hand mixer works perfectly too!

Step 3: Toast Your Baguette Slices Just Right

Slice your baguette into thin half-inch rounds and arrange them on a baking sheet. Drizzle lightly with olive oil on both sides to help them toast to a perfect crunch. Pop them in the oven at 400°F (200°C) for 5-7 minutes, keeping a close eye so they don’t burn. You want them just golden and crisp. Let these cool completely—warm crostini might make your whipped ricotta melt too fast, which isn’t the look or texture we’re after!

Step 4: Fry Your Sage Leaves to Crispy Aromatic Goodness

Here’s a little step that elevates this recipe from “nice” to “wow.” Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Drop your fresh sage leaves in a few at a time—you only want to fry them for about 3 seconds each until they crisp up and become fragrant. Immediately remove and place on a paper towel to drain the excess oil. Don’t overdo it or they’ll turn bitter, and no one needs that. These crispy leaves add a beautiful herbal crunch that’s just irresistible.

Step 5: Assemble Your Crostini Like a Pro

Now for the fun part! Spread about 1 tablespoon of your whipped ricotta on each toasted baguette slice. Top with 5-6 cubes of roasted honeynut squash—don’t overload or they’ll slide off. Once all your crostini are topped, drizzle a little olive oil over the platter and sprinkle with flaky salt to add that extra pop of flavor. Finally, tuck 2 fried sage leaves onto each crostini like a little garnish crown. Serve immediately and watch everyone go crazy for this combination.

How to Serve Honeynut Squash Crostini with Ricotta and Sage Recipe

Garnishes

I like to keep garnishes simple with this dish because the crostini itself is packed with flavor. Besides the fried sage and flaky salt from the recipe, sometimes I sprinkle a little freshly cracked black pepper or even a tiny drizzle of honey for an extra touch of sweetness that complements the honeynut squash really well.

Side Dishes

Pairing these crostini with a crisp green salad—think arugula with lemon vinaigrette—or a bowl of comforting butternut squash soup makes for a complete fall-inspired meal. I’ve also served them alongside a charcuterie board; they add a fresh, veggie-forward balance to the rich meats and cheeses.

Creative Ways to Present

For special occasions, I like serving these on a large wooden board sprinkled with fresh sage leaves and tiny edible flowers to make them pop visually. You could also stack them in tiers on a fancy crostini stand or plate them in a spiral for a wow factor at your next party.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the roasted squash and whipped ricotta separately in airtight containers in the fridge. Keep the crostini (toasted baguette slices) at room temperature in a sealed bag or container to maintain crispness. Assemble just before serving again to avoid sogginess.

Freezing

The roasted squash freezes well if you want to prep in advance—freeze it flat in a single layer on a baking sheet, then transfer to a freezer bag. I don’t recommend freezing fresh crostini or whipped ricotta as textures tend to change and this dish shines best fresh.

Reheating

Reheat the roasted squash gently in a 350°F oven or on the stovetop just until warmed through. Toast the crostini again for a minute if needed. Spread your whipped ricotta fresh and add fried sage at the last minute to keep everything crisp and flavorful.

FAQs

Final Thoughts

This Honeynut Squash Crostini with Ricotta and Sage Recipe has become one of my go-to dishes whenever I want to impress guests without working too hard. There’s just something about the cozy sweetness of the roasted squash paired with creamy ricotta and that perfect crunch of fried sage that feels both sophisticated and comforting. I can’t wait for you to try it and see for yourself—it’s honestly one of those recipes that gets better every time you make it, and your friends will definitely be asking for seconds!

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