Butternut Squash and Prosciutto Crostini
Butternut squash is a quintessential fall ingredient. This popular squash is widely available and is sweet, tender, and delicious, especially when combined with prosciutto, sage, and Boursin Cheese. Enjoy these Butternut Squash & Prosciutto Crostini as a unique fall or Thanksgiving appetizer!
How to Pick the Perfect Butternut Squash
Butternut squash is one of the seasonal fall ingredients that I look forward to cooking with the most. This squash is firm, sweet, and is so versatile as it can be baked, steamed, fried, and so much more! At this time of year, there should be fresh butternut squash coming into supermarkets and local grocers. Beware of stores that are trying to sell previous year’s harvest by following these simple buying tricks:
- Weight: Choose a squash that feels heavy for its size. Heavier squashes tend to have more flesh and less hollow space inside.
- Skin Texture: Look for a matte finish on the skin. A shiny or glossy surface can indicate the squash was picked too early and may not be as sweet.
- Color: Opt for a squash with a deep beige or tan color. Lighter or pale squashes may not be fully ripe.
- Firmness: Give the squash a gentle squeeze. It should feel firm without any soft spots, which can indicate bruising or decay.
- Shape: A squash with a longer, wider neck and a smaller bulb is ideal, as this shape contains more flesh and fewer seeds.
- Stem: If possible, choose a squash with the stem still attached. A firm, intact stem helps keep the squash fresh for longer.
Sweet, Savoury and Creamy Flavours— All in One!
The best part of these Butternut Squash and Prosciutto Crostini is the simplicity in ingredients. I leaned towards an Italian-inspiration for this recipe and used simple, high-quality ingredients like seasonal squash, thin slices of Italian prosciutto, and sage. The sweet, creamy squash balances beautifully with the salty, savoury prosciutto, while a hint of sage brings an earthy warmth that ties the flavours together. Each bite works perfectly together and seems effortless!
To elevate the flavours even further, the crostini are spread with Boursin Herb & Garlic Cheese. This creamy, flavourful cheese acts as the perfect base, helping to hold all the toppings in place while adding a rich, tangy depth. If you don’t have access to Boursin cheese, a smooth ricotta would also be delicious or a cream cheese will do in a pinch!
I hope that you enjoy this recipe! For more fall appetizer inspiration, check out my YouTube video!
Get the Recipe: Butternut Squash and Prosciutto Crostini
Butternut Squash & Prosciutto Crostini
Ingredients
For the Crostini:
- 1 baguette cut into 1-cm thick slices
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
For the Topping:
- 1 tablespoon olive oil
- 1 medium butternut squash peeled, seeded, and cut into 1.5 to 2-centimetre cubes
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh sage leaves roughly chopped, with extra for garnish
- 4 slices prosciutto
- 1 package Boursin Herb & Garlic cheese
Instructions
- Preheat the oven to 400 degrees F. Line two baking trays with parchment paper and set aside.
- Place the butternut squash cubes on one of the parchment-lined baking trays and drizzle with the olive oil, salt, pepper, and nutmeg. Toss to combine, then arrange the cubes in a single layer. Roast in the centre of the oven for 25 minutes. At this point, the squash will almost be fully cooked.
- Remove the squash from the oven. Sprinkle the chopped sage over the butternut squash and then lay the sliced prosciutto over the butternut squash in an even layer. Return the tray to the oven and bake for 3 to 4 minutes, until the prosciutto is crisp. Remove the tray from the oven, flip the prosciutto over to crisp the other side of the prosciutto, then return the tray to the oven and bake for another 3-4 minutes.
- Remove from the oven and let the prosciutto and squash cool slightly while you make the crostini. Once the prosciutto is cooled, break into small pieces.
- To make the crostini, arrange the sliced baguette in an even layer on the baking tray. Brush both sides of the slices with olive oil and sprinkle with salt, and pepper. Bake for 10 minutes, flipping halfway through cooking, or until golden brown on both sides. Remove from the oven and set aside.
- To assemble the crostini, spread 1 tablespoon of the Boursin Herb & Garlic cheese onto a crostino. Top with the roasted butternut squash and a sprinkle of crispy prosciutto. Repeat for the rest of the crostino. Serve immediately and enjoy!
Video
Nutrition
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