Name: Roasted Honeynut Squash Crostini with Ricotta Recipe
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 small honeynut squash (about 4-5 cups of 1/2 inch cubes); 2 tbsp olive oil; 1/2 tsp salt; 16 oz whole milk ricotta cheese; 2 tbsp heavy cream; 2 tbsp olive oil; 1/2 tsp salt; 2 bunches fresh sage (about 24-30 leaves); 3-4 tbsp olive oil for frying; One baguette sliced into 24 1/2 inch slices; Olive oil for drizzling; Flaky salt like Maldon, for sprinkling

If you’re looking for a show-stopping appetizer that feels cozy yet elegant, then you absolutely have to try this Roasted Honeynut Squash Crostini with Ricotta Recipe. I discovered this combo a while back, and now it’s one of my go-to recipes when guests come over or when I want to treat myself to something special without a ton of hassle. The creamy whipped ricotta paired with sweet, caramelized honeynut squash and that crispy fried sage on top? It’s pure magic on crunchy bread!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweetness of the roasted honeynut squash contrasts beautifully with the creamy ricotta and earthy fried sage.
Simple Yet Elegant: Despite a fancy vibe, it’s surprisingly easy to prep and assemble, making it ideal for gatherings or weeknight treats.
Textural Delight: Crunchy crostini, soft whipped ricotta, tender squash, and crispy sage give a multi-layered bite everyone will rave about.
Customizable & Versatile: You can easily tweak this to your taste or dietary needs while keeping its delicious essence.

Six small pieces of toasted bread are placed on a light wooden board. Each bread has three layers: first, a smooth layer of white spread; second, several small orange roasted cubes; and third, two or three dark green leaves that look fresh and soft. The bread pieces are arranged in two rows of three. The board sits on a round placemat with a gold patterned texture. Around the edges of the board, fresh green leafy stems are placed to decorate. All this is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Honeynut Squash Crostini with Ricotta, Honeynut Squash Crostini, Easy Fall Appetizer, Gourmet Crostini Recipes, Seasonal Squash Appetizer

Ingredients You’ll Need

All the ingredients work together to give you a flavor-packed, textured appetizer. When buying your honeynut squash, try to find ones that are firm with minimal blemishes — that way, they roast up beautifully and taste sweet and fresh.

Flat lay of two small whole honeynut squashes, a small pile of peeled 1/2 inch honeynut squash cubes on a simple white ceramic plate, a small white ceramic bowl of whole milk ricotta cheese, a small white ceramic bowl with heavy cream, a small white ceramic bowl filled with golden olive oil, two bunches of fresh green sage leaves spread neatly, a white ceramic plate with several slices of fresh baguette, a small white ceramic bowl of flaky Maldon salt flakes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Honeynut Squash Crostini with Ricotta, Honeynut Squash Crostini, Easy Fall Appetizer, Gourmet Crostini Recipes, Seasonal Squash Appetizer

Honeynut Squash: Smaller and sweeter than regular butternut, perfect for roasting evenly in bite-sized cubes.
Olive Oil: Extra virgin works best for roasting and drizzling—it adds richness and depth.
Salt: Just a touch to enhance all the natural flavors.
Whole Milk Ricotta Cheese: Creamy and mild; the backbone of the whipped ricotta topping.
Heavy Cream: Helps make the ricotta ultra smooth and light when whipped.
Fresh Sage Leaves: Fried until crispy, they add an herbal crunch that takes this dish to the next level.
Baguette: A sturdy, crusty loaf that toasts up perfectly for crostini.
Flaky Salt (like Maldon): Finishing touch for a delicate pop of salt crunch on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Roasted Honeynut Squash Crostini with Ricotta Recipe my own by experimenting with small tweaks—try what feels right for your palate or occasion!

Swap the Cheese: I’ve tried goat cheese whipped with cream instead of ricotta for a tangier twist, and it’s fantastic if you’re into that sharper profile.
Add a Sweet Drizzle: Sometimes I drizzle a little honey or balsamic glaze over the top for an extra layer of sweetness and acidity.
Herb Variations: If you don’t have sage, fried thyme or rosemary leaves work well too; just fry them briefly until crispy.
Make it Vegan: Use a plant-based ricotta substitute and swap heavy cream for coconut cream to keep it lush and creamy.

How to Make Roasted Honeynut Squash Crostini with Ricotta Recipe

Step 1: Roast the Honeynut Squash Cubes to Perfection

Start by preheating your oven to 425°F. Peel your honeynut squash and cut it into even 1/2-inch cubes—this helps them roast evenly and get that lovely caramelized edge everyone loves. Toss the cubes in olive oil and sprinkle with salt, then spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through. You’re looking for tender squash with some crisp, browned bits—that sweet caramelization really makes a difference!

Step 2: Whip the Ricotta Until Dreamy and Smooth

While the squash is roasting, put your whole milk ricotta, heavy cream, olive oil, and salt into a food processor or blender. Whip it on high until it transforms into a luscious, airy cream—this step is a game-changer because just plain ricotta can be a little grainy. Whipping it makes the texture silky and dollops beautifully on the crostini.

Step 3: Toast Your Baguette Slices to Crispy Goodness

Slice your baguette into 1/2-inch rounds and lay them out on a baking sheet. Drizzle lightly with olive oil to help them crisp up without drying out. Pop them in a 400°F oven and toast for 5-7 minutes until they’re just golden and still sturdy enough to hold the toppings. Let them cool completely so they stay crunchy when you assemble.

Step 4: Fry Fresh Sage Leaves for That Perfect Crunch

Heat 3-4 tablespoons of olive oil in a skillet over medium heat. Drop sage leaves in batches, but here’s the trick: fry each batch for exactly 3 seconds—less and they won’t crisp, more and they’ll burn quickly. Use tongs to flip and remove promptly, then drain on paper towels to keep them crisp and bright green.

Step 5: Assemble Your Crostini Like a Pro

Now the fun part: spread about a tablespoon of the whipped ricotta on each crostini. Then pile on 5-6 cubes of the warm roasted honeynut squash. Arrange all your crostini on a serving platter, drizzle lightly with olive oil, sprinkle with flaky salt, and tuck two crispy fried sage leaves on top of each one. They make for a beautiful and delicious bite that’s hard to resist.

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Pro Tips for Making Roasted Honeynut Squash Crostini with Ricotta Recipe

Even Cubes Are Key: Cutting your squash into uniform 1/2-inch pieces ensures they roast evenly and crisp up perfectly, avoiding some pieces getting mushy while others stay hard.
Whip the Ricotta Well: Don’t skip whipping the ricotta with cream and oil—it’s what turns it from a dense cheese into a silky, spreadable dream.
Watch the Sage Closely: Sage leaves fry lightning fast, so set a timer or count carefully to 3 seconds to keep them crisp and not bitter.
Slice the Baguette Ahead: Toast the bread just before serving but slice it early; drying your bread out too long before toasting will make it crumbly instead of crunchy.

How to Serve Roasted Honeynut Squash Crostini with Ricotta Recipe

The image shows several small round toasts with three layers. The bottom layer is light tan toasted bread with a crisp texture. The middle layer is creamy white cheese, spread evenly and thick on each toast. The top layer has small bright orange cubes of roasted pumpkin and a dark green crispy leaf placed on each toast. The toasts are on a wooden board, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Honeynut Squash Crostini with Ricotta, Honeynut Squash Crostini, Easy Fall Appetizer, Gourmet Crostini Recipes, Seasonal Squash Appetizer

Garnishes

Here’s a little secret: I sometimes sprinkle a tiny pinch of chili flakes or cracked black pepper on top to add a subtle heat that plays beautifully against the sweet squash and creamy ricotta. A drizzle of honey or balsamic glaze also works wonders if you want a touch of sweetness or tang.

Side Dishes

This crostini pairs wonderfully with a simple green salad dressed in vinaigrette or even alongside a bowl of warm butternut squash soup when you’re aiming for a seasonal spread full of cozy flavors.

Creative Ways to Present

For a special occasion, I like to serve these on a wooden charcuterie board alongside fresh figs, roasted nuts, and slices of prosciutto. It’s colorful and inviting—plus, guests love picking from a vibrant spread. You can also arrange crostini in a circular pattern with a bowl of extra whipped ricotta in the center for easy refilling.

Make Ahead and Storage

Storing Leftovers

If you have leftover roasted squash, ricotta, or crostini, store the squash in an airtight container in the fridge for up to 3 days. The whipped ricotta keeps well covered too, but I recommend keeping the components separate to maintain best texture.

Freezing

I don’t usually freeze the full assembled crostini because the bread gets soggy, but you can freeze roasted honeynut squash cubes for up to 2 months. Just thaw and reheat gently before assembling to enjoy fresh flavors.

Reheating

To reheat leftover squash, gently warm it in an oven or skillet to revive the crisp edges. Toast new baguette slices if your saved ones soften. Dollop fresh whipped ricotta on top and add fried sage just before serving for the best experience.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While honeynut squash is ideal because of its natural sweetness and creamy texture, you can substitute butternut or even delicata squash. Just adjust your roasting time as needed and try to keep the cubes evenly sized.
Is there an alternative to frying sage leaves?

If frying isn’t an option, you can crisp sage leaves in the oven by baking them at 350°F (175°C) for about 5-7 minutes until crispy. Keep a close eye on them so they don’t burn.
How far ahead can I prepare this Crostini?

You can roast the squash and whip the ricotta a day ahead, storing each in airtight containers. Toast the crostini shortly before serving for best texture and assemble right before guests arrive to keep things fresh.
Can I make this recipe vegan?

Yes! Swap the ricotta for a creamy plant-based alternative, use coconut cream or cashew cream instead of heavy cream, and use a neutral oil for frying the sage. The flavors will be a bit different but still delicious.
What kind of bread works best for crostini?

A baguette with a firm crust and chewy crumb is perfect because it crisps up nicely without getting soggy under the toppings. If you can’t find a baguette, a rustic Italian loaf or sourdough sliced thinly will work well too.

Final Thoughts

I absolutely love how this Roasted Honeynut Squash Crostini with Ricotta Recipe turns out every single time — it’s one of those dishes that feels fancy but is truly approachable for any home cook. When I first tried it, I was blown away by just how well the sweet squash and creamy ricotta sung together, and the fried sage gives it such a perfect finishing touch. If you’re craving something warm, comforting, and crowd-pleasing, you’ll want to make this pronto. Trust me, once you try it, it will become one of those recipes you keep coming back to, especially when you want to impress without stressing!