I’m a relatively recent convert to butternut squash. It wasn’t a vegetable I remember from childhood and it only started appearing regularly in supermarkets later on. I have always loved sweet potato, and assumed butternut squash would taste very similar. Over time I’ve grown to appreciate its own gentle, sweet flavour and the way it adapts to both savoury and slightly sweet preparations.
One of the great things about a single large butternut squash is how many portions it yields. From one squash I made a generous batch of these roasted butternut squash crostini — enough as a substantial snack or starter for four to five people — and still had enough left to make a pot of butternut squash soup. The roasted cubes are intensely tasty; I won’t pretend I didn’t scoop a few straight from the baking tray while they were still warm.
ROASTED BUTTERNUT SQUASH CROSTINI
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Snack, Starter |
| Misc | Child Friendly, Serve Cold, Serve Hot |
| Occasion | Barbecue, Thanksgiving |
INGREDIENTS
- 1/2 butternut squash (or about 500g diced)
- 3 tablespoons runny honey
- 2 tablespoons maple syrup
- 1 ciabatta loaf (or a baguette, sliced)
- 1 handful pecan nuts, roughly broken
- 1 handful rocket (arugula), chopped
- Olive oil to drizzle before serving
NOTE
If you prefer an easier-to-eat topping, mash the roasted squash and spread it over the crostini rather than leaving it in cubes. The mashed version makes a smooth, spreadable topping that still carries the roast and sweet flavours beautifully.
DIRECTIONS
| 1. | |
| Preheat the oven to 200°C (about 400°F) and line a baking tray with parchment paper. | |
| 2. | |
| Chop the butternut squash into evenly sized pieces, roughly 1/2 to 1 cm cubes. You don’t need to peel it; the skin softens during roasting and adds texture. | |
| 3. | |
| Toss the squash pieces in the runny honey and maple syrup until they are evenly coated. Spread them in a single layer on the prepared baking tray to promote even roasting. | |
| 4. | |
| Roast for 35–40 minutes, or until the squash is tender and beginning to caramelize at the edges. Turn the pieces once during cooking for even colour. | |
| 5. | |
| While the squash roasts, slice the ciabatta into 1 cm thick slices. Toast or grill both sides until lightly golden and crisp. If you’re using a baguette, the same approach applies. | |
| 6. | |
| When the squash is cooked, toss it gently with the chopped rocket. Spoon about two tablespoons of the squash-and-rocket mixture onto each toasted slice of ciabatta. | |
| 7. | |
| Scatter the broken pecans over the top and finish with a light drizzle of good-quality olive oil. A little cracked black pepper or a pinch of sea salt will enhance the flavours if you like. | |
| 8. | |
| These crostini are best eaten within an hour of assembly while the toasted bread is still crisp, though they remain tasty once the squash has cooled completely. Serve as a starter, a casual appetizer, or as part of a sharing platter. | |
Tips for success: choose a ripe butternut squash with a deep tan skin and a firm texture. Cut the pieces evenly to ensure uniform roasting. If you want to keep the recipe entirely vegetarian and avoid any refined sugars, substitute the honey with extra maple syrup. These roasted butternut squash crostini pair well with a simple green salad, a light white wine, or as part of a holiday spread alongside soups and roasted mains.