Roasted Squash Holiday Crostini

Roasted Squash Holiday Crostini

Go sweet, simple & tasty with this roasted squash & whipped ricotta crostini. This appy is based on ease as well as flavor. Luckily for you, you can go from zero to mouthwatering by visiting Everything featured in this recipe is available on their site with the click of a button. Merry Merry Y’all.

Makes 8 crostinis


  • 1 acorn squash
  • 1 baguette
  • 1 cup ricotta cheese + 3 tablespoons soy milk
  • 1/2 cup roasted hazelnuts
  • 2 tablepsoons maple syrup
  • 3 tablespoons olive oil
  • 1 tablespoons fresh rosemary sprigs
  • Zest of 1 lemon
  • Salt & pepper


  1. Preheat the oven to 425.
  2. Cut squash in half and with a spoon, remove the seeds.
  3. Place flesh side up on a baking sheet. Drizzle with 1 tablespoon olive oil and a sprinkle of salt and pepper.
  4. Transfer to oven to bake for 40 minutes until tender.
  5. Meanwhile, use an electric mixer to whip the ricotta. Add a tablespoon of soy milk at a time until smooth and creamy.
  6. Once squash is cooked, allow to cool for 10 minutes before handling.
  7. Cut baguette into 1/2 inch thick slices and brush with olive oil. Place on a baking sheet and toast in the oven for 1-3 minutes on each side until golden brown.
  8. Once squash has cooled, remove the peel and discard. Puree the roasted squash in a food processor or using an immersion blender.
  9. To assemble the crostini top each toast with a scoop of squash puree, whipped ricotta, roasted hazelnuts, lemon zest, a few rosemary leaves, a drizzle of maple syrup and salt and pepper. Serve immediately or cover and transfer to fridge until ready to eat. Enjoy! xx




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