Fall Recipes: Butternut Squash Crostini

Create seasonal flavor with this easy, crowd-pleasing and autumn inspired appetizer.

This time of year “when the frost is on the punkin,” new dishes arise as the leaves fall. “My favorite aspect of autumn is the food.… People break out traditional fall recipes from their parents and grandparents,” says Schaeffer Ware, co-owner and general manager at Good Neighbors Meeting House. “This season offers beautiful flavors.”

Ware comes from a family of entrepreneurial restaurateurs and says being able to ask for advice has been an influential part of his culinary experience. Here he shares one of his favorite fall recipes sure to impress your family and friends for any harvest-season gathering, be it Thanksgiving or any holiday festivity.

“I came up with this [crostini] after a batch of soup had roasted squash left over,” Ware says. “I wanted to use the remainder in something that was simple, easy … and with elements I’d have at home. I turn to this recipe often when I have guests. I haven’t found a person who doesn’t like it. … Even those who don’t enjoy squash have been surprised.”

Butternut Squash Crostini

Start to finish: 1 hour
Servings: 10-12

4 cups cubed roasted butternut squash (approximately one whole squash)
1 French baguette
1 red onion
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 teaspoon Sriracha
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 cups arugula
ground cinnamon


• Preheat oven to 400 F
• Cut squash lengthwise and scoop out seeds.
• Remove squash skin, and cut squash into quarter-inch cubes.
• On a parchment-covered baking sheet, drizzle squash cubes lightly with olive oil, salt and pepper, and place in oven for 20-30 minutes or until tender.
• While squash is cooking, cut baguette into half-inch thick slices and lay on parchment- covered baking sheet.
• Once squash has finished baking, remove and let cool.
• Place baguette slices in oven at 400 F for 10-15 minutes or until they begin to brown.
• Peel outer layer, cut off ends and mince onion.
• When squash is cool enough to handle, place in a mixing bowl, and add minced onion, olive oil, lime juice, Sriracha, ginger, salt and pepper. Toss until mixed well.
• Place spoonful of mixture onto each baguette slice.
• Top each slice with several arugula leaves, and finish with a dash of pepper and cinnamon.
• Repeat until bread or squash mixture is gone. Serve and enjoy!


Originally published Nov. 20, 2018

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