Butternut Squash and Bacon Crostini

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These Butternut Squash and Bacon Crostini are a delicious sweet and savory fall appetizer. Toasty bread, creamy ricotta cheese, sweet butternut squash, crispy bacon, and earthy sage - all make for a tasty treat that's perfect for the chilly season. It also makes for a great Thanksgiving or Holiday appetizer!

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Ingredients
Step by step instructions
What to serve with crostini
Recipe adaptions
FAQs
📖 Recipe

Ingredients

Butternut squash: Sweet butternut squash is best in the fall / winter and is the star of this dish!
Ricotta cheese: Lightly whipped ricotta cheese is so silky and smooth with a mild flavor, making it the perfect pairing for the squash.
Bread: A sliced baguette is my go-to, but you could use any kind of bread really.
Apple cider vinegar: A splash of vinegar balances the dish out so nicely.
Honey: Adding a touch of honey pulls the sweetness out of the butternut squash to help it shine without being too overwhelming.
Bacon: Crispy bacon for topping and the butternut squash gets cooked in the bacon fat, bringing such delicious flavor to this dish.
Sage: Sage and butternut squash are a perfect pairing, making it a no-brainer here.

Step by step instructions

Preparation:

Bread: Slice your bread into 1" slices and drizzle both sides with olive oil. Place under the broiler for a few minutes on both sides until golden - watch it, it could burn very easily.
Ricotta cheese: Using a food processor (or by vigorously whisking) whip your ricotta cheese until smooth and fluffy - about :30 - 1min depending on your machine.

1. Cook the bacon: In a large skillet over medium heat cook the bacon until crispy - about 8-10 minutes. Remove with a slotted spoon and transfer to a plate topped with a paper towel to absorb the excess grease. Leave the bacon fat in the skillet.

2. Cook the butternut squash: To the skillet with the bacon fat (still over medium heat) add the cubed butternut squash and cook stirring occasionally until tender. Add a bit of olive oil if the skillet gets dry.

3. Finish the butternut squash: To the cooked squash, add the sage, apple cider vinegar, honey, salt, and pepper - mix to combine well and cook for about 2 minutes.

4. Assemble: On each piece of toasted bread, top with an even amount of the ricotta cheese, followed by the butternut squash mixture, topped with the crispy bacon.

What to serve with crostini

Additional appetizers that would pair well with these butternut squash and bacon crostini are:

Recipe adaptions

A few things you can change or add to make the recipe your own or tailor to specific food preferences:

Swap the ricotta cheese for goat cheese - you can whip the goat cheese or simply spread it on the bread
Top with a balsamic glaze for a bit more of a hit, but I'd recommend pulling back on the apple cider vinegar or perhaps omitting entirely if you go this route.
Add pomegranates on top for a little pop of freshness.

FAQs

Can I prep this dish in advance?

Yes! You can prep the elements separately, and then re-heat and assemble up to an hour before you want to serve. Although I recommend cooking this right before you want to serve for the best texture of all the elements.

How do I easily peel butternut squash?

The two methods I use are: using a vegetable peeler (you may need to double-up on peeling to make sure you get enough of the skin off) or simply slicing it off once I have it halved/quartered and it's easier to manage.

How do you know if butternut squash has gone bad?

If you see dark spots on either the rind or flesh, your squash is likely going bad. Also keep an eye on any white patches as it could also be a sign of a spoiled squash.

Is butternut squash healthy?

Butternut squash has some great health benefits. It's a good source of fiber and potassium, and is beneficial for digestion, blood pressure, and promoting healthy skin and hair. Read more about its benefits here!