Squash Butter Crostini With Prosciutto, Ricotta, and Pomegranate

25 crostini
1 hr

Fresh squash butter, prosciutto, ricotta cheese and sprinkled with pomegranate seeds. This unique appetizer is perfect for any fall dinner.

This may be a bold statement, but I think appetizers are my favorite part of a meal. I know I know what about dessert? Uh…a close second? Appetizers have everything I want.

A small bite that is perfectly balanced with flavor. Pretty much at any party, you can find me at the buffet table (wow do I miss parties and buffet tables! Get outta here covid!)

Not only are appetizers fun to enjoy, but they are also so fun to create! I love mixing up flavors to create an appetizer that you can’t get enough of. This squash butter crostini has definitely moved up my list of favorite bites. It’s right up there with my smoked salmon and gouda stuffed mushrooms.

This flavor-packed appetizer was inspired by this squash butter crostini recipe from Better Homes and Gardens. I was flipping through their magazine and immediately stopped when I saw the recipe.

Squash butter!? I thought. I had never thought about making it and I was seriously inspired.

It is easier to make than you may think. It only takes some time in the oven and then blended to make a creamy spreadable butter that you can spread on toast for a quick snack or a delicious appetizer.

Tips to make squash butter

Squash butter can be made from several different types of squash, so don’t worry too much about picking the “right” squash. A winter squash like acorn, delicata or butternut work great because they are very versatile, but you have an extra buttercup or banana squash from the garden, those will work also!

The great thing about squash butter is it is really easy to make. Cut the squash in half length-wise and brush with olive oil and sprinkle with salt.

Bake the squash on a baking sheet, cut side up until easily pierced with a fork. You will be scarping the squash pulp out of the skin, so you want it to be very soft. Good thing is, squash is pretty hard to over cook but don’t leave it in too long or it will dry out.

Blend the squash (along with some delicious flavors) until smooth. If the butter is too thick, thin it with some lemon juice. If you are looking for a really thick, mousse-like squash butter try this stovetop version.

These squash butter crostini are the perfect way to start a fall dinner. The butter and ricotta blend together for an extra creamy base. The prosciutto is decadent and salty and the pomegranate seeds add a little sweetnes.

If you are looking for more bite-sized appetizers download my free cookbook; bite-sized appetizers perfect for parties.

Squash Butter Crostini With Prosciutto, Ricotta, and Pomegranate

Recipe details

  • 25  crostini
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 1 1/2 – 2 pound squash, halved length-wise, seeded and washed - butternut, delicata, or acorn
  • 5 tablespoons butter - or 4 tablespoons olive oil
  • 8 garlic cloves, chopped
  • 10 sage leaves, chopped
  • 2 large shallots, sliced
  • 25 1/2 inch thick baguette slices
  • 2 teaspoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 whole-milk ricotta
  • 5 ounces prosciutto - thinly sliced
  • 1 cup pomegranate seeds


Preheat oven to 425 degrees. Place the squash halves cut side up on a baking sheet and brush with olive oil. Bake for 30 minutes or until the squash is easily pierced with a fork; let cool.
Meanwhile, melt the butter in a saucepan over medium heat. Add the garlic cook for 1 minute or until fragrant.
Add sliced sage leaves and sliced shallots and cook for 1-2 minutes. Pour shallot, garlic, sage butter in a bowl and set aside.
Preheat the broiler. Lightly brush both sides of the bread slices with the garlic, shallot butter. Keep the remaining butter.
Place the bread slices on a baking sheet broil for 1-2 minutes or until golden brown, turning once.
Once the baked squash has cooled scrape out the pulp with a fork into a food processor or blender and pulse until smooth.
Add the remaining garlic, shallot butter, lemon juice, zest, and season with salt and pepper. Blend until smooth.
Spread the squash butter on the crostini and top with ricotta cheese. Top with equal slices of prosciutto and sprinkle with pomegranate seeds.
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