Description

This Roasted Honeynut Squash Crostini recipe features toasted baguette slices topped with sweet and tender roasted honeynut squash, creamy whipped ricotta cheese, and crispy fried sage leaves. A drizzle of olive oil and a sprinkle of flaky salt finish these elegant, bite-sized appetizers perfect for gatherings or a sophisticated snack.

Ingredients

Scale

Roasted Honeynut Squash

2 small honeynut squash (about 4-5 cups of 1/2 inch cubes)
2 tbsp olive oil
1/2 tsp salt

Whipped Ricotta

16 oz whole milk ricotta cheese
2 tbsp heavy cream
2 tbsp olive oil
1/2 tsp salt

Fried Sage

2 bunches fresh sage (about 24-30 leaves)
3-4 tbsp olive oil for frying

Crostini

One baguette sliced into 24 1/2 inch slices
Olive oil for drizzling
Flaky salt like Maldon for finishing

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Instructions

Roast the Squash: Preheat your oven to 425°F (220°C). Peel and cube the honeynut squash into even 1/2-inch pieces. Toss the cubes in 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender, slightly browned, and crispy on the edges. Set aside to cool.
Prepare the Whipped Ricotta: In a food processor, combine the ricotta cheese, heavy cream, 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Whip on high speed until the mixture is smooth, creamy, and fluffy.
Toast the Baguette Slices: Slice the baguette into 1/2-inch rounds and arrange them on a baking sheet. Drizzle lightly with olive oil. Toast in a 400°F (200°C) oven for 5-7 minutes until the slices are lightly browned and crisp. Allow them to cool completely.
Fry the Sage Leaves: Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Fry the sage leaves in small batches for exactly 3 seconds, then promptly remove and drain on paper towels to maintain their crispness.
Assemble the Crostini: Spread about 1 tablespoon of whipped ricotta onto each toasted baguette slice. Top with 5-6 cubes of the roasted honeynut squash. Drizzle a little olive oil over the assembled crostini and sprinkle with flaky salt. Garnish each crostini with two fried sage leaves. Serve immediately.

Notes

This appetizer delivers a delightful combination of textures and flavors: crispy crostini, creamy ricotta, sweet roasted squash, and aromatic fried sage.
Be careful not to over-fry the sage leaves; frying for exactly 3 seconds ensures they become crispy without burning.
Use flaky salt such as Maldon for a clean, crunchy finish and enhanced flavor.
Make sure squash cubes are uniformly cut for even roasting.
Allow toasted baguette slices to cool completely to maintain crunch when topped.

Nutrition

Serving Size: 1 piece
Calories: 101 kcal
Sugar: 1 g
Sodium: 116 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 11 mg