Butternut Squash, Blue Cheese & Sage Crostini


These Butternut Squash, Blue Cheese & Sage Crostini were a big hit at our cookie decorating party. This simple-to-prepare vegetarian appetizer pairs sweet, nutty, roasted squash with a savory blend of ricotta & blue cheese. Lemon zest gives each bite a pop of fresh flavor and fried sage add a little holiday spirit. You can prep all of the ingredients in advance and assembling the crostini only takes  few minutes.

If you’ve never fried sage leaves before, here is a video to show you how it’s done.


Butternut Squash, Blue Cheese & Sage Crostini

Recipe Type: Appetizer
Author: A Passionate Plate
Serves: 24 crostini
  • 2 cups butternut squash, cut into medium dice
  • 4 Tbsp. olive oil, plus more for drizzling
  • 2 Tbsp. brown sugar
  • 2/3 cup ricotta cheese
  • 1/2 cup blue cheese
  • 1 Tbsp. lemon zest
  • 24 sage leaves
  • salt & pepper
  • 24 slices soft baguette
  1. Preheat oven to 425°.
  2. Place the diced butternut squash in a bowl and toss with 2 Tbsp. olive oil and the brown sugar. Season generously with salt and pepper.
  3. Spread the squash out evenly on a baking sheet lined with parchment paper. Bake until the squash is tender and slightly caramelized, about 25 minutes. Remove from the oven and cool to room temperature.
  4. Meanwhile, combine the ricotta cheese and blue cheese in a bowl and mix well. Set aside.
  5. Heat the remaining 2 Tbsp. olive oil over medium high heat. When the oil is hot, add the sage leaves and cook just until they crisp – about 30 seconds. Remove leaves to a paper towel to cool.
  6. NOTE: The squash, cheese, and sage leaves can all be prepared a day in advance. Store the squash and cheese in the refrigerator and keep the sage leaves covered at room temperature.
  7. About 1/2 hour before assembling, remove the squash and cheese from the refrigerator.
  8. To assemble, spread each piece of baguette with cheese, sprinkle on a little lemon zest, top with the squash, drizzle with a little additional olive oil and top with a sage leaf.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.