Roasted Delicata Squash Crostini with Whipped Ricotta
Squash crostini bring an autumn mood to the appetizer table without committing the whole menu to pumpkin. Grilled sourdough holds whipped ricotta, roasted delicata, hazelnuts, and sage brown butter.
Finish the assembled crostini with hot honey and flaky salt. The separate component sections make advance preparation manageable, while the bread is toasted and topped close to serving.
Crostini di Zucca
Crostini di Zucca / Whipped Ricotta, Grilled Sourdough, Roasted Delicata Squash, Toasted Hazelnut, Brown Butter–Sage
- Yield6 servings 1x
Ingredients
Whipped Ricotta
- 1 lb Whole-milk ricotta
- 1/4 cup heavy cream
- 1 Lemon, zested
Squash and Toasts
- 12 slices Sourdough batard, sliced 3/4″ on bias
- 2 Delicata squash
- 1/4 cup extra-virgin olive oil
Brown Butter and Sage
- 1/2 cup unsalted butter (1 stick)
- 18 Fresh sage leaves
Garnish
- 3 oz Hazelnuts, toasted, crushed
- 2 tbsp hot honey (about 1 1/2 oz by weight)
- Kosher salt / black pepper (to taste)
Instructions
Roasted Squash
- Halve delicata lengthwise, seed, slice into ½″ half-moons — skin on, it’s edible and it holds the shape. Toss with olive oil, salt, pepper. Roast at 425°F, 18–22 min, until edges caramelize.
Whipped Ricotta
- Whip ricotta with cream, lemon zest, and salt in a mixer on medium 2 minutes until light. Hold whipped ricotta at or below 40°F until serving.
Brown Butter and Sage
- Brown the butter over medium heat until nutty and amber; drop in sage leaves off-heat and let them crisp in the carryover. Reserve butter and leaves separately.
Toast and Assemble
- Grill or broil sourdough brushed with olive oil until char-marked but still soft at center.
- To build: heavy swipe of ricotta, shingle of squash, spoon of warm brown butter, crushed hazelnut, crisped sage, thread of hot honey, flake salt.
- Serve within 10 minutes of building — the bread is the clock.
Notes
Suggested wine pairing: Ca’ del Bosco Cuvée Prestige, Franciacorta — serve at 43°F.
Serve two crostini per person on a small terracotta plate, offset stack, brown butter pooled at the cut edge, one whole crisped sage leaf standing per crostino. Serve warm on a platter.
At home: refrigerate perishable ingredients and prepared food at 40°F or below. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when the outdoor temperature is above 90°F. Reheat cooked leftovers to 165°F. Raw fish dishes should be made just before serving and not saved for later.
- Category: Appetizer
Chef Nico's Tips
1. Don’t peel the delicata squash. One of the best things about delicata is its tender, edible skin. Slice the squash into even ½-inch half-moons so the pieces roast consistently and maintain their beautiful shape.
2. Let the squash caramelize. Roast at 425°F for approximately 18–22 minutes, until the edges develop a golden finish. Give the slices some breathing room on the baking sheet so they roast rather than steam.
3. Whip the ricotta until light. Whole-milk ricotta, heavy cream, and fresh lemon zest create a beautifully silky base. Two minutes with a mixer gives the ricotta a light, spreadable texture. Keep refrigerated at 40°F or below until ready to assemble.
4. Watch the brown butter carefully. That wonderful nutty flavor develops as the milk solids turn golden brown. Once the butter reaches an amber color, remove it from the heat and add the fresh sage leaves. The residual heat crisps the sage without scorching it.
5. Don’t overtoast the sourdough. You want a little char and crunch on the outside while keeping the center tender enough to bite through. Crostini shouldn’t require a dental appointment.
6. Assemble at the last minute. Have the roasted squash, whipped ricotta, hazelnuts, sage, and brown butter ready before guests arrive. Build the crostini just before serving, ideally within 10 minutes. The sourdough should remain crisp beneath those delicious toppings.
Serving Suggestions
A Beautiful Way to Serve
Presentation is half the fun with this appetizer, and the ingredients are naturally beautiful together. Arrange two crostini per person on small terracotta appetizer plates or display them across a generous ceramic serving platter.
Give each slice of grilled sourdough a generous swipe of whipped ricotta, then layer the roasted delicata squash over the top. Finish with a little warm brown butter, crushed toasted hazelnuts, a crisp sage leaf, and just enough hot honey to catch the light. A finishing pinch of flaky sea salt brings everything together.
The contrast of golden squash, creamy white ricotta, and deep green sage makes this an especially lovely addition to an autumn entertaining table.
What to Serve Alongside
For a cocktail party, pair these crostini with a simple charcuterie board, marinated olives, and a few savory appetizers. They’re also an excellent opening course before roasted chicken, pork, or a traditional Thanksgiving dinner.
For a buffet, arrange the components separately until guests are ready to eat. Assemble the crostini just before serving to keep the sourdough from softening.
Ready, Set, Cook
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