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Apple & Butternut Squash Crostini

Delicious Envy™ apples and sweet butternut squash pair with fresh sage and rosemary, floral honey, toasted walnuts and finishing salt to make a tasty Fall-inspired appetizer.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Snack
Keyword: apples, bruschetta, butternut, crostini, Envy, Fall, honey, rosemary, sage, walnuts
Servings: 4
Author: Nicole Coudal, My Delicious Blog



  • 1 medium baguette, cut into 12 1/2" slices
  • 4-5 Tb. olive oil
  • Kosher salt

Ricotta Mixture

  • 1 cup whole milk ricotta
  • 1 tsp. lemon zest
  • 1 Tb. fresh parsley, minced

Apple/Squash Mixture

  • 1 Tb. olive oil
  • 3 Tb. unsalted butter
  • Pinch red pepper flakes
  • 1 cup Envy™ apples, cored & peeled, 1/2" dice (or any crunchy, firm apple will work well)
  • 1 cup Butternut squash, seeded, peeled, 1/2" dice
  • 1/2 tsp. fresh rosemary leaves, minced
  • 2 fresh sage leaves, whole
  • 1/2 tsp. Kosher salt
  • several grinds fresh black pepper
  • 1 Tb. honey


  • 1/2 cup toasted walnuts, finely chopped
  • flaky sea salt or other finishing salt (for serving)
  • honey (for serving)


  • Preheat oven to 375 degrees.
  • Place bread slices on baking sheet. Brush both sides with olive oil and sprinkle each top with a pinch of salt. Bake 7-8 minutes, turning the sheet halfway through cooking to ensure even browning. OR, place bread slices in a hot grill pan for a few minutes until nicely browned. Remove from oven and allow to cool before serving.
  • In a skillet over low heat, toast walnuts 5-7 minutes then remove from heat, cool and chop finely; set aside.
  • In a small bowl, mix ricotta, lemon zest and parsley; cover and refrigerate until ready to serve.
  • Over medium heat in a skillet, add olive oil, 2 tablespoons butter and red pepper flakes. Add apples, squash, rosemary, sage leaves, salt, pepper and stir to combine. Reduce heat to low and cook 15-20 minutes until squash and apples are fork tender (if the mixture becomes too dry, simply add a few tablespoons of apple cider or water and allow it to cook down).
  • Turn off heat and remove sage leaves. Add 1 tablespoon honey and remaining 1 tablespoon butter. Taste for seasoning and cool to room temperature.
  • To serve, spoon a teaspoon of ricotta mixture onto each crostini, top with a teaspoon of apple/squash mixture, sprinkle with walnuts, drizzle with honey and a pinch of salt. Serve immediately.