Roasted squash crostini is a perfect appetizer for any party or holiday. Like many crostini recipes, this one is a delicious combination of creamy cheese, crisp vegetables and soft crostini bread. You have to make them today to see how good they are!
My favorite part of fall is all the delicious roasted squash. From soups to salads to pasta, I use so much squash between October and March that it is ridiculous. Roasted squash is definitely my favorite and I’ve been adding it to my lunch salads. I was thinking of an easy appetizer for the holidays and instantly knew I wanted to make roasted butternut squash crostini!
I love finding recipes that are super easy to put together for parties or holidays. If parts of them can be made in advance, that is even better. Crostini recipes are great because they are extremely easy to let someone help with since they are as simple as assembling ingredients.
Roasting squash is so easy and it brings out the natural sweetness of the butternut squash. Here is a quick tutorial on how to roast butternut squash:
- Peel the outer layer from the squash.
- Cut the squash in half and scoop out the seeds. Cut into large chunnks. (Our store sells pre-chopped butternut and acorn squash which makes it even easier!)
- Toss the butternut squash with olive oil and season with salt, pepper and any other seasonings you choose.
- Place on rimmed baking sheet and roast in the oven at 400 degrees until fork tender.
This recipe uses mascarpone cheese as a spread. Typically, mascarpone is used in things like Tiramisu or as an add-in to things like mashed potatoes to make them creamy. Here, with a little help from some fresh rosemary, it makes the perfect pairing for the roasted squash and onion.
To add even more flavor to this roasted squash crostini, I roast red onion slices along with the butternut squash. They are such a great addition both flavor and texture wise to the crostini.
I have a lot of people ask me what is the best crostini bread. If you don’t want to brush it with oil and toast it, I recommend a sturdier French baguette. If you want a softer bread or plan to toast it, I like the size of an Italian loaf instead.
If you like this roasted squash crostini recipe, be sure to check out these other great roasted butternut squash recipes:
- Roasted Butternut Squash and Brussels Sprouts
- Roasted Squash, Kale and Walnut Spaghetti
- Maple Roasted Butternut Squash
- Roasted Squash Quinoa Salad
- Butternut Squash Home Fries
Essential Items for This Recipe:
- 1 butternut or acorn squash, peeled and cut into cubes
- 3 Tbsp olive oil
- 3 stalks rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1 red onion, sliced
- 1 French baguette, sliced
- 1/4 cup mascarpone cheese
- 1/2 Tbsp fresh rosemary, chopped
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with nonstick foil. Set aside.
- Toss squash and onion slices with olive oil. Season with salt and pepper. Add to prepared pan and place rosemary stalks among the pieces. Roast in oven for 20-25 minutes or until tender. Remove from oven.
- In a small bowl, mix together mascarpone cheese and chopped rosemary. Spread onto bread slices and top with roasted squash and onion mixture.
If you need other great ideas for a party, be sure to check out these amazing crostini recipes.