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    Home » Appetizers

    Butternut Squash Crostini with Speck and Ricotta

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    By Pina Bresciani ⁠— January 21, 2021 — Leave a Comment

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    These butternut squash crostini are the perfect appetizer! The sweetness of the roasted squash with the salty speck and smooth ricotta are an amazing combination that will leave you wanting more!

    These crostini are a great fall appetizer, but they work for any time of the year really! If you're looking for more crostini ideas, definitely check out this roasted grape crostini recipe.

    Ingredients

    • Baguette slices
    • Cubed butternut squash
    • Whipped ricotta
    • Speck
    • Olive oil
    • Fresh thyme
    Plate of butternut squash crostini with a small dish of ricotta to the side

    What is speck?

    Speck is a cured, lightly smoked ham, that is similar to prosciutto crudo. It has a more smoky flavor than prosciutto, and comes from South Tyrol (northern Italy), while prosciutto generally comes from Parma.

    Butternut squash crostini topped with thyme in a plate

    How to make butternut squash crostini - step by step

    Preheat oven to 400°F. Peel butternut squash, cut in half, and remove the seeds. Cut it into small cubes. Place 1 cup of butternut squash cubes on a parchment-lined baking sheet. Season with 1 tablespoon olive oil, salt and pepper.

    Cubed butternut squash on a baking tray

    Roast butternut squash in the oven for approximately 25 minutes, or until golden and tender.

    Prepare the bread toasts by baking, grilling or frying them.

    While squash is roasting, add the ricotta to a bowl and season with salt. With an electric mixer, whip the ricotta until it is creamy and smooth, a few minutes.

    Whipped ricotta in a metal bowl

    Heat 1 tablespoon olive oil in a pan over medium heat. Add the speck and sautée until slightly crispy, a few minutes.

    Strips of speck in a black pan

    Spread the ricotta on the bread. Top with butternut squash, speck and fresh thyme. Serve immediately!

    More appetizer recipes you might like

    • Classic Tomato Bruschetta
    • Focaccia with olives and onions
    • Steamed Mussels with White Wine, Garlic and Tomato Broth
    Butternut squash crostini in a plate with a knife to the side

    If you’ve tried making these Butternut Squash Crostini, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

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    Butternut Squash Crostini with Speck and Ricotta

    These butternut squash crostini are the perfect appetizer! The sweetness of the roasted squash with the salty speck and smooth ricotta are an amazing combination that will leave you wanting more!
    Course Appetizer
    Cuisine Italian
    Prep Time 15 minutes minutes
    Cook Time 25 minutes minutes
    Servings 12 crostini
    Calories 113kcal
    Author Pina Bresciani

    Ingredients

    • 12 slices of a french baguette cut into ½"-¾" slices
    • 1 cup butternut squash cut into small cubes
    • ½ cup speck cut into strips
    • 2 tablespoon olive oil divided
    • ½ cup ricotta
    • fresh thyme
    • salt and pepper to taste

    Instructions

    • Preheat oven to 400°F. Peel butternut squash, cut in half, and remove the seeds. Cut it into small cubes. Place 1 cup of butternut squash cubes on a parchment-lined baking sheet. Season with 1 tablespoon olive oil, salt and pepper.
    • Roast butternut squash in the oven for approximately 25 minutes, or until golden and tender.
    • Prepare the bread toasts by baking, grilling or frying them.
    • While squash is roasting, add the ricotta to a bowl and season with salt. With an electric mixer, whip the ricotta until it is creamy and smooth, a few minutes.
    • Heat 1 tablespoon olive oil in a pan over medium heat. Add the speck and sautée until slightly crispy, a few minutes.
    • Spread the ricotta on the bread. Top with butternut squash, speck and fresh thyme. Serve immediately!

    Recipe Notes

    • Try to get the speck sliced a little thicker than usual, so it's easy to cut into strips
    • If you can't find speck, you can use prosciutto. Once again, try to get thicker slices
    Nutrition Facts
    Butternut Squash Crostini with Speck and Ricotta
    Amount Per Serving
    Calories 113 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Trans Fat 1g
    Cholesterol 12mg4%
    Sodium 138mg6%
    Potassium 83mg2%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 1289IU26%
    Vitamin C 2mg2%
    Calcium 35mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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