If you’re craving a show-stopping appetizer that’s both elegant and cozy, you’ve got to try my Honey Nut Squash Crostini with Ricotta and Sage Recipe. I absolutely love how the sweetness of the roasted honeynut squash pairs with that silky whipped ricotta and the crispy, aromatic fried sage. Once you try this, you’ll find it impossible to go back to plain crostini—this recipe truly brings a new level of flavor and texture that’s perfect for fall gatherings or anytime you want to impress.
Why You’ll Love This Recipe
- Perfect balance of flavors: The sweet honeynut squash and creamy ricotta complement the crispy, slightly bitter sage beautifully.
- Elegant yet simple to make: You don’t need fancy skills or hard-to-find ingredients to wow your guests with this dish.
- Versatile appetizer: Great for dinner parties, holiday spreads, or even a cozy night in.
- Make-ahead friendly: Prep steps can be done in advance for easy assembly later.
Ingredients You’ll Need
These ingredients come together in such a simple yet harmonious way. The key is using fresh, quality produce—especially the honeynut squash and sage—to really let the flavors shine. I always recommend buying a good quality ricotta for that creamy whipped texture.
- Honeynut squash: Smaller and sweeter than butternut squash, it roasts beautifully and adds natural sweetness.
- Olive oil: Use extra virgin for roasting and frying to add depth of flavor.
- Salt: Just enough to enhance flavors without overpowering.
- Whole milk ricotta cheese: Ensures the whipped ricotta is creamy and smooth, avoid low-fat varieties here.
- Heavy cream: Adds richness for a luscious whipped ricotta.
- Fresh sage leaves: Frying them brings out an irresistible crispy texture and herbal aroma.
- Baguette: Sliced into thin rounds and toasted to a golden crisp for the perfect base.
- Flaky salt (like Maldon): A final sprinkle adds a satisfying crunch and bursts of saltiness.
Variations
I love making this recipe my own by switching up a few key ingredients depending on the season or what’s in my pantry. Don’t hesitate to experiment—you’ll find that this base is quite forgiving and delicious every time.
- Variation: Sometimes I swap out the honeynut squash for butternut or kabocha when they’re in season—and it still works great!
- Herb twist: Try replacing sage with crispy thyme or rosemary leaves for a different herbal note.
- Cheese alternative: If ricotta isn’t your jam, mascarpone or cream cheese whipped with a splash of cream makes a wonderful, silky substitute.
- Vegan tweak: For plant-based options, use a cashew cream ricotta and fry sage in a neutral oil instead of olive oil.
How to Make Honey Nut Squash Crostini with Ricotta and Sage Recipe
Step 1: Roast the Honeynut Squash to Perfection
Start by peeling and cutting your honeynut squash into even ½ inch cubes—this is key to making sure they roast evenly. Toss them with olive oil and salt, then spread them out on a rimmed baking sheet. Pop it in a 425°F oven for 25-30 minutes. You’re looking for tender, slightly browned edges that get a little crispy. I like to flip them halfway through so they get that beautiful caramelization on all sides. Once roasted, let them cool—it helps them firm up just a touch for easy topping later.
Step 2: Whip the Ricotta Until Silky Smooth
Here’s a trick I discovered: placing warmed ricotta and heavy cream into a food processor and whipping on high makes the ricotta incredibly smooth and airy, almost like a whipped mousse. Add olive oil and salt, and whip again. This whipped ricotta is so luscious and spreads beautifully on your crostini. It’s a game-changer compared to spooning plain ricotta.
Step 3: Toast the Baguette Slices for Crunch
Slicing your baguette into ½ inch rounds and toasting them at 400°F for 5-7 minutes until lightly golden gives you a sturdy yet crisp base. I usually drizzle the slices lightly with olive oil before popping them in—the subtle richness makes every bite more satisfying. Cool the crostini completely before assembling to avoid sogginess.
Step 4: Fry the Sage Leaves for Crispy Aroma
Frying sage leaves is my favorite part—it transforms these humble herbs into crispy, fragrant gems. Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Drop a few sage leaves in at a time and fry for precisely 3 seconds—any longer and they can get bitter or soggy. Use tongs to remove them and place on paper towels to drain excess oil. They crisp up quickly, so keep an eye on them!
Step 5: Assemble Your Crostini Like a Pro
Time to build! Spread about a tablespoon of whipped ricotta on each crostini round. Top with 5-6 cubes of that glorious roasted honeynut squash. Drizzle a little olive oil over everything, then sprinkle with flaky salt—this final touch adds layers of texture and flavor. Nestle two fried sage leaves on top, and voilà, you’ve got an appetizer that’s as pretty as it is delicious.
Pro Tips for Making Honey Nut Squash Crostini with Ricotta and Sage Recipe
- Even Cubes Matter: Cutting the squash into uniform ½ inch pieces ensures even roasting and the perfect tender-crisp bite every time.
- Whipping Ricotta Magic: Don’t skip blending ricotta with cream and oil—it totally transforms the texture from grainy to velvety.
- Fry Sage Briefly: Only fry sage leaves for about 3 seconds to keep them crisp without burning or turning bitter—timing is key here.
- Toast Bread Well: Toast baguette slices until just golden to prevent sogginess but still keep them tender enough to bite through without breaking.
How to Serve Honey Nut Squash Crostini with Ricotta and Sage Recipe
Garnishes
I like to sprinkle a little extra flaky salt on top just before serving—it adds those lovely pops of crunch and salty flair that elevate every bite. Sometimes, I add a tiny drizzle of honey on top for an extra touch of sweetness, especially when serving to guests who love a little sweetness contrast with savory.
Side Dishes
This crostini pairs beautifully with a fresh arugula salad dressed with lemon vinaigrette or alongside a warm butternut squash soup for a cozy fall meal. It also works great as part of a larger appetizer spread with marinated olives, roasted nuts, and charcuterie.
Creative Ways to Present
For parties, I love arranging these crostini neatly on a large wooden cutting board or tiered platter. Nestling fresh whole sage sprigs around adds a rustic, charming touch. Another fun idea is to serve them with mini skewers or toothpicks for easy grabbing—your guests will appreciate the fuss-free elegance.
Make Ahead and Storage
Storing Leftovers
You can roast the squash, whip the ricotta, and even fry the sage in advance. I keep each component stored separately in airtight containers in the fridge for up to 2 days. I don’t recommend assembling crostini too far ahead since the bread can get soggy, but you’ll save lots of time and still have that fresh-from-the-kitchen vibe.
Freezing
I haven’t had great luck freezing this crostini fully assembled because the bread texture suffers. But roasting extra squash and freezing it in portions works wonderfully—then just whip ricotta fresh and fry sage when ready. This way you can speed things up on a busy day.
Reheating
Reheat leftover roasted squash gently in the oven or a skillet to keep some crispness. I usually toast the baguette slices again lightly to refresh their crunch. Whipped ricotta and fried sage are best served fresh, so add those just before serving your crostini.
FAQs
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Can I use regular butternut squash instead of honeynut squash in this recipe?
Absolutely! Butternut squash is a great substitute and will still taste delicious, though honeynut squash tends to be a bit sweeter and more tender. Just make sure to roast the cubes evenly to get that perfect caramelized texture.
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How do I keep the sage leaves crispy when frying?
The key is frying them for only about 3 seconds in hot olive oil. Take them out immediately and drain on paper towels. Over-frying makes them bitter, and under-frying leaves them limp.
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Can I make the whipped ricotta without a food processor?
You sure can. Use a hand mixer or whisk really well by hand until the ricotta is smooth. Adding the cream and olive oil gradually helps achieve a creamy consistency.
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Is it okay to prepare this appetizer ahead of time?
Yes! Roast the squash and prep the ricotta and fried sage in advance. Assemble just before serving to keep the crostini crisp and fresh-tasting.
Final Thoughts
This Honey Nut Squash Crostini with Ricotta and Sage Recipe has quickly become a favorite to make when I want to impress but keep things easy. It’s those little touches—the silky ricotta, the careful roasting, the fried sage—that make this appetizer feel truly special without any fuss. I can’t wait for you to give it a try and hear how much your family and friends go crazy for it, just like mine do every single time!
Print
Honey Nut Squash Crostini with Ricotta and Sage Recipe
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Total Time: 80 minutes
- Yield: 24 crostini
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Roasted Honeynut Squash Crostini with Whipped Ricotta and Fried Sage are a delightful appetizer featuring tender, caramelized cubes of honeynut squash atop creamy whipped ricotta cheese, accented with crispy fried sage leaves and flaky sea salt. The crostini provide a perfect crunchy base, making this dish both elegant and savory with a subtle hint of sweetness.
Ingredients
For the Roasted Honeynut Squash
- 2 small honeynut squash (about 4-5 cups of 1/2 inch cubes)
- 2 tbsp olive oil
- 1/2 tsp salt
For the Whipped Ricotta
- 16 oz whole milk ricotta cheese
- 2 tbsp heavy cream
- 2 tbsp olive oil
- 1/2 tsp salt
For the Fried Sage and Crostini
- 2 bunches fresh sage (about 24-30 leaves)
- 3-4 tbsp olive oil for frying
- 1 baguette sliced into 24 1/2 inch slices
- Olive oil for drizzling
- Flaky salt like Maldon
Instructions
- Prepare the roasted squash: Preheat the oven to 425°F (220°C). Peel and cut the honeynut squash into even 1/2 inch cubes. Toss the cubes with 2 tablespoons of olive oil and 1/2 teaspoon of salt on a baking sheet. Roast in the oven for 25-30 minutes until the squash is tender and slightly browned with crispy edges. Remove and let cool.
- Make the whipped ricotta: In a food processor, combine the ricotta cheese, heavy cream, 2 tablespoons olive oil, and 1/2 teaspoon salt. Whip on high speed until the mixture is smooth, creamy, and light in texture. Set aside.
- Toast the baguette slices: Slice the baguette into 24 half-inch rounds. Arrange them on a baking sheet and drizzle lightly with olive oil. Toast in a 400°F (205°C) oven for 5-7 minutes until the bread is lightly browned and crisp. Allow to cool completely.
- Fry the sage leaves: Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Add the sage leaves in small batches, frying each batch for exactly 3 seconds. Remove them promptly with a slotted spoon and drain on paper towels to keep them crispy and free of excess oil.
- Assemble the crostini: Spread approximately 1 tablespoon of the whipped ricotta on each toasted baguette slice. Top each with 5-6 cubes of the roasted honeynut squash. Arrange the crostini on a serving platter, drizzle lightly with olive oil, and sprinkle with flaky salt. Garnish each crostini by nestling 2 fried sage leaves on top. Serve immediately.
Notes
- This appetizer combines the sweetness of roasted honeynut squash with creamy, tangy ricotta and aromatic fried sage for a balanced flavor profile.
- Frying the sage leaves for just 3 seconds ensures they stay crisp and flavorful without burning.
- Using flaky sea salt like Maldon adds a pleasant crunch and enhances the overall taste.
- Baguette slices can be toasted in advance and stored in an airtight container to maintain crunchiness.
- For a dairy-free variation, substitute ricotta with a plant-based creamy spread.
Nutrition
- Serving Size: 1 crostini
- Calories: 101 kcal
- Sugar: 1 g
- Sodium: 116 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 11 mg
