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+ servings

Casual Friday: Butternut Squash Crostini with Brussels Sprouts and Pomegranate

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yields: 8 appetizer servings


  • 2 cups butternut squash diced into ¾-inch cubes a little less than 1 medium butternut squash
  • 2 tablespoons plus 2½ teaspoons extra-virgin olive oil divided
  • ¼ teaspoon ground cinnamon
  • Kosher salt
  • ½ cup ricotta cheese I like whole milk ricotta for this, but part-skim will also work.
  • ¼ pound Brussels sprouts about 6-8 medium sprouts, washed well, stems and any blemished outer leaves removed
  • 1 teaspoon fresh lemon juice
  • ½ baguette sliced into ¼ inch slices about 25 slices
  • ¼ cup pomegranate arils


  • Pre-heat the oven to 375 degrees.
  • Place the squash on a large baking sheet. Drizzle with 1½ teaspoons of olive oil and sprinkle with the ground cinnamon and a good pinch of kosher salt. Toss to combine, then arrange the squash in an even layer, making sure to leave a little bit of space between each cube. Roast for 25-30 minutes, stirring once halfway through the cooking time, until the squash is very tender. Remove from the oven and let cool slightly.
  • Meanwhile, prep the Brussels sprouts. Slice the sprouts in half lengthwise, and then slice them very thinly crosswise. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. When the oil is hot and shimmering, add the sprouts in an even layer and cook, undisturbed, for 2-3 minutes so that they get a nice little char on the bottom. Add a pinch of salt and a little pepper (if you like) and cook for another 1-2 minutes, stirring periodically, just until tender. Stir in the lemon juice and cook for 1 minute more. Transfer the sprouts to a bowl and set aside.
  • Next, prep the crostini. Pre-heat the broiler on high. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of each slice with the remaining 2 tablespoons of olive oil and sprinkle with a little salt. Place the bread under the broiler for 1-2 minutes on each side until lightly brown. (Pay close attention here, it is scarily easy to burn crostini.) Remove from the broiler and briefly set aside.
  • Transfer the cooked squash to the bowl of a food processor (or high-speed blender). Add the ricotta and process until very smooth. Taste and season with salt and pepper. (You can also add a ¼ teaspoon pure maple syrup here if you have a sweet tooth.)
  • Time to assemble the crostini! Spread each crostini with a generous dollop of butternut squash puree, then top with some shaved Brussels sprouts and a few pomegranate arils. Transfer to a serving plate or platter and serve.