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5 from 2 votes

Butternut Squash and Bacon Crostini

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.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 6 people


  • 4 slices bacon
  • ½ medium butternut squash about 2 cups cubed
  • 1 cup ricotta cheese whipped
  • 1 baguette sliced and toasted
  • 2 tsp apple cider vinegar
  • 1 tablespoon honey
  • 1 tbsp fresh chopped sage
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • 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.
  • To the skillet with the bacon fat (still over medium heat) add the cubed butternut squash and cook stirring occasionally until tender - about 10-20 minutes depending on the size of the cubes. Add a bit of olive oil if the skillet gets dry.
  • To the cooked squash, add the sage, apple cider vinegar, honey, salt, and pepper - mix to combine well and cook for about 2 minutes.
  • 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.


Calories: 286kcal | Carbohydrates: 33g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 777mg | Potassium: 348mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6833IU | Vitamin C: 13mg | Calcium: 156mg | Iron: 2mg
Course: Appetizer
Cuisine: American
Keyword: Crostini
Author: Haley
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