Butternut Squash Crostini: Thanksgiving Collaboration

Fifteen.Spatulas's picture

Nov. 17, 2013

This Butternut Squash Crostini video is part of a Thanksgiving Playlist Collaboration I did with my friends. We created an entire progressive menu for a delicious holiday dinner!


Butternut squash 1
Salt To Taste
Water 1/2 Cup (8 tbs) ((as needed))
French baguette 1 , sliced and toasted
Whole milk ricotta cheese 16 Ounce
Balsamic glaze To Taste
Chopped toasted hazelnuts 1/2 Cup (8 tbs)



1. Preheat the oven to 400 degrees F.

2. Cut the ends off the butternut squash and split it in half.


3. Sprinkle the squash halves with salt and place on a sheet pan. Pop the pan in oven and roast for about 30 minutes or until fork tender.

4. Remove squash from oven, scoop out the flesh and place it in a food processor. Puree until smooth. Add water, as necessary, if the puree is too thick.


5. Spread a spoonful of squash puree on each slice of toasted baguette, followed by a spoonful of ricotta, a drizzle of balsamic glaze, and the toasted hazelnuts.


6. Serve and enjoy!


If squash is really big, it may need as much as 60 minutes to be fork tender.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 258Calories from Fat 91

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 230 mg9.58%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet