If you’re searching for a delightful appetizer that will impress your guests and brighten up any gathering, then the Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe is exactly what you need. This dish perfectly balances the natural sweetness of roasted butternut squash with creamy ricotta and a tangy, slightly sweet cranberry-balsamic drizzle, creating an explosion of flavors in every bite. Each component plays a star role, from the crunch of toasted baguette to the fresh, aromatic thyme and crunchy toasted walnuts. It’s an absolute joy to make and savor, whether for an elegant party or a cozy night in.

Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the key to nailing this recipe. Every item here enhances the flavor, texture, or color brilliantly, making the dish irresistibly vibrant and satisfying.

Butternut squash: The star ingredient that brings sweet, tender roasted goodness and beautiful orange color to your crostini.
Olive oil: Helps the squash roast to golden perfection and adds subtle richness.
Fresh thyme leaves: Infuses an earthy, aromatic note that complements the sweetness of the squash.
Salt and black pepper: Essential seasonings that enhance every flavor without overpowering.
Baguette: Crisp, toasted slices provide the perfect sturdy base for all the toppings.
Whole milk ricotta cheese: Creamy, mild, and slightly tangy, it balances the sweetness and textures beautifully.
Fresh or frozen cranberries: Add a tart, juicy punch to the balsamic drizzle.
Balsamic vinegar: Gives the drizzle its signature tang and depth.
Honey: Rounds out the sauce’s flavor with a gentle sweetness.
Chopped walnuts: Toasted for crunch and a toasty, nutty finish.
Fresh parsley: Brightens the dish with a fresh, herbaceous touch and vibrant color.

How to Make Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C), then toss the peeled and cubed butternut squash with olive oil, fresh thyme, salt, and black pepper. Spread it out evenly on a baking sheet and roast for about 20 to 25 minutes, until the cubes are tender and lightly caramelized. This roasting process intensifies the natural sweetness, creating those irresistible caramelized edges that are pure magic on crostini.

Step 2: Toast the Baguette Slices

While the squash roasts, slice your baguette into half-inch pieces and arrange them on a separate baking sheet. Pop them into the oven for 5 to 7 minutes to toast until golden and crisp. Toasted bread is essential here—it holds up under the toppings and adds that satisfying crunch that makes every bite a textural delight.

Step 3: Prepare the Cranberry-Balsamic Drizzle

In a small saucepan, combine fresh or frozen cranberries with balsamic vinegar and honey. Simmer this mixture over medium heat for about 5 to 7 minutes. You’ll want to simmer until the cranberries burst and the sauce thickens slightly into a luscious glaze. This sauce is the showstopper, delivering a perfect tart and sweet balance that lifts the entire crostini experience.

Step 4: Assemble the Crostini

Once everything is ready, spread a generous layer of whole milk ricotta on each toasted baguette slice. Top with a few chunks of the warm, roasted butternut squash, and then drizzle with your cranberry-balsamic sauce. Finish by sprinkling toasted walnuts and fresh parsley for crunch and a pop of herbal freshness. The result? A bite-sized bundle of flavor that’s as beautiful as it is delicious.

How to Serve Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe

Garnishes

Elevate your crostini by adding a few extra touches like a sprinkle of flaky sea salt, a drizzle of good quality extra virgin olive oil, or even a pinch of smoked paprika for a subtle warmth. Fresh herbs beyond parsley, such as sage or chives, can also add seasonal flair and nuance.

Side Dishes

This Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe pairs beautifully with a crisp green salad, roasted root vegetables, or a light soup like butternut squash bisque or creamy cauliflower. These sides help round out a wonderful fall or holiday meal.

Creative Ways to Present

Try serving these crostini on a rustic wooden board or a simple white platter to contrast with the vibrant colors. For parties, you can offer a make-your-own crostini station with various toppings and spreads. Alternatively, lay them out staggered with fresh cranberries and sprigs of thyme scattered around for a festive look that invites guests to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover components like the roasted butternut squash and cranberry-balsamic drizzle can be stored separately in airtight containers in the refrigerator for up to 3 days. Keep the toasted baguette slices in a dry place so they maintain their crunch.

Freezing

While the assembled crostini aren’t ideal for freezing due to their fresh toppings, you can freeze leftover roasted butternut squash and the cranberry sauce individually for up to a month. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the roasted squash and cranberry sauce gently on the stove or in the microwave. Toast the baguette slices again briefly to bring back their crunch before assembling the crostini fresh for the best texture and flavor.

FAQs

Can I use frozen butternut squash for this recipe?

Absolutely! Frozen butternut squash works well and can save time—just thaw it before roasting and pat it dry to help it caramelize nicely in the oven.

Is there a substitute for ricotta cheese?

You can swap ricotta for goat cheese or mascarpone if you prefer a tangier or creamier texture. Each will bring its own unique flavor twist to this crostini.

How spicy is this cranberry-balsamic drizzle?

This drizzle is not spicy at all; it’s a perfect blend of tartness from cranberries and tangy sweetness from balsamic vinegar and honey, making it very approachable for all palates.

Can this recipe be made vegan?

Yes! Use a plant-based ricotta alternative and substitute honey with maple syrup or agave nectar in the drizzle to make it entirely vegan-friendly.

What wine pairs well with this appetizer?

A crisp, lightly chilled white wine like Sauvignon Blanc or a fruity Pinot Noir pairs wonderfully, balancing the sweet and tangy flavors without overpowering the crostini.

Final Thoughts

Making the Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe is truly a joy, from roasting the squash to drizzling that luscious cranberry glaze. It’s a perfect appetizer that brings warmth, color, and excitement to any table. I wholeheartedly encourage you to try this recipe soon—you’ll find it’s a fast favorite for good reason, and it’s sure to wow anyone lucky enough to taste it!

Butternut Squash and Ricotta Crostini with Cranberry-Balsamic Drizzle Recipe