Butternut Squash Crostinis

These Butternut Squash Crostinis with a whipped maple goat cheese and crispy sage are cozy, the perfect easy fall appetizer.

These Butternut Squash Crostinis with whipped maple goat cheese and crispy sage are the definition of cozy fall food. Sweet roasted butternut squash sits on a layer of creamy, slightly tangy goat cheese whipped with maple syrup, giving every bite that perfect balance of sweet and savory. The warm, golden squash and the herby crunch of fried sage make these crostinis feel elegant yet effortless—like autumn on a plate.

They’re the perfect easy appetizer for fall gatherings, whether you’re hosting friends or just want something special with a glass of wine on a chilly night. The flavors are classic and comforting, but the presentation feels refined. You can roast the squash and whip the goat cheese ahead of time, making assembly quick and simple. Each bite is creamy, crisp, and perfectly seasoned—a little taste of the season’s best ingredients.

If you like these crostinis, you’ll love these Asparagus and Prosciutto Ricotta Crostinis, and these Whipped Cottage Cheese Crostinis with Cranberry Jam and Prosciutto.

• Fall

Butternut Squash Crostinis

These Butternut Squash Crostinis with a whipped maple goat cheese and crispy sage are cozy, the perfect easy fall appetizer.

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Ingredients

• ▢ Sage leaves
• ▢ 5 tbsp butter
• ▢ 1 lb diced butternut squash about 1 medium sized squash
• ▢ 12 oz goat cheese 
• ▢ 1/4 cup maple syrup
• ▢ 1/4 cup balsamic vinegar
• ▢ Drizzle of extra virgin olive oil 
• ▢ Salt
• ▢ Pepper
• ▢ Drizzle of balsamic glaze
• ▢ Pepitas
• ▢ Sourdough loaf 

Instructions 

• Prepare the butternut squash: Peel the skin off the butternut squash and scoop out the seeds. Cut into cubes. Add 3 tbsp butter to a large skillet and add the cubed squash. Season with salt and pepper. Cook for about 12 minutes or until caramelized and tender. In the last 2 minutes, add balsamic. Remove from pan and set aside. 
• Fry the sage: In same pan add remaining 2 tbsp of butter on medium heat. Add sage and fry until both sides are crispy, about 2-3 minutes. Transfer to a paper towel lined plate.
• Prepare the goat cheese: Blend softened goat cheese with maple syrup, olive oil, salt and pepper.
• Toast the bread: Slice sourdough and toast. Alternatively, coat slices of bread in olive oil and cook in a skillet 2-3 min per side. 
• Assembly: Spread whipped goat cheese on each slice of sourdough and top with squash. Sprinkle with pepitas and drizzle with balsamic glaze. Top each slice with a leaf of crispy sage. Enjoy! 

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