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–+ servings

Apple and Maple Butternut Squash Crostini

This will be your new favorite appetizer for your Holiday get together. It's a combo of cubed apples, butternut squash that's mixed with Maple syrup, cinnamon, nutmeg, rosemary, sage and a sprinkle of red pepper flakes to give it a tiny kick. This scrumptious mixture is then topped with finely chopped pecans roasted and served on a little crostini of ricotta cheese . Finally you drizzle this incredible combination with a balsamic glaze then sit back and bask in the glory!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Crostini 5 minutes
Total Time 10 minutes
Course Appetizer
Servings 20

Equipment

  • 1 Sided Baking Sheet

Ingredients
  

  • 1 Long Thin Baguette of French Bread
  • 2 TB Olive Oil For brushing crostini
  • 1 Cup Whole Milk Ricotta Cheese Drain off any water
  • 2 TB Fresh Parsley Finely Chopped
  • 1/2 Tsp Salt and Pepper
  • 1 Butternut Squash
  • 1-2 Tart Pink Lady Apples Use any you choose just use tart apples good for baking
  • 1 TB Olive Oil
  • 3 TB Butter - Melted You can melt in microwave or on the pan in the oven after cooking your crostini
  • 1/4 Tsp Red Pepper Flakes
  • 1 TB Fresh Rosemary Leaves
  • 2 Fresh Sage Leaves Remove from cooking after 10 min
  • 1 TB Maple Syrup
  • 1/4 Tsp Cinnamon
  • 1/8 Tsp Nutmeg
  • 1/2 Tsp Salt and 3 Cranks Fresh Pepper
  • 2 TB Pecans Added during last 10 min of cooking
  • 1 Bottle Balsamic Vinegar Glaze Room temp

Instructions
 

  • Slice baguette in 20-24 thin slices about 1/4 inch thick
  • Brush both sides with Olive Oil and bake at 375 degrees for 10 minutes total.
  • Turn after 5 minutes then remove when done and set aside
  • Turn your oven to 425 degrees
  • Mix ricotta cheese with 2 TB finely chopped fresh parsley
  • Add salt and pepper to taste and put in refrigerator
  • Chop Butternut Squash in 3-4 1/2 slices from stem end
  • Slice off the skin of each slice then cube in small chunks - 1/4 inch or so to get 1 generous cup
  • Peel and Cube 1-2 Apples in the same as above to get 1 generous cup- you will have equal amounts of apple and squash
  • Mix the apple and squash with rosemary, sage, red pepper, maple syrup, olive oil, butter, cinnamon, nutmeg, salt and pepper then bake at 425 degrees for 10 minutes
  • After ten minutes remove from oven and remove and discard the sage leaves. Add your chopped pecans and continue to bake for remaining 10 minutes. Then remove
  • Top each crostini with approx one tsp of ricotta mixture.
  • Add approx one TB baked mixture to ricotta topped crostini.
  • Drizzle the apple and squash crostini with balsamic vinegar glaze. Do this by holding the bottle about 10 inches above and lightly drizzle the glaze back and forth to form a light drizzle over each crostini.
  • Serve warm
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