Butternut Squash and Bacon Crostini

When the weather turns cool, you want something cozy. An appetizer that looks impressive but feels easy hits the spot.

That’s why I keep making butternut squash and bacon crostini. The combo of creamy cheese, sweet roasted squash, and salty bacon on crisp bread just works.

You get a simple appetizer that tastes special. No need for complicated steps or fancy skills.

I first made these crostini for a fall gathering. They disappeared faster than anything else that night.

Warm squash with smoky bacon and a drizzle of honey? Everyone wanted more. Each layer adds something: bread gives crunch, ricotta or goat cheese brings creaminess.

Sage ties it all together with an earthy note. Serve these crostini before a holiday meal or bring them to a party.

Make a small batch for a cozy night in. They’re easy to prep ahead, and you can adjust the toppings.

Try them once and you’ll see why they become a go-to.

Why You Will Love Butternut Squash and Bacon Crostini

This crostini balances sweet, savory, and creamy flavors in every bite. Butternut squash adds natural sweetness, while bacon brings a salty crunch.

The texture is just as satisfying as the taste. You get crisp toasted bread, smooth cheese, tender squash, and crunchy bacon.

Each bite of butternut squash and bacon crostini feels complete but not heavy. This appetizer works well for gatherings or a night in.

Prep the bread and squash ahead, then assemble before serving. Makes entertaining easier and looks great, too.

You’ll also love how flexible this recipe is. Swap ricotta for goat cheese if you want a tangier flavor.

Drizzle with balsamic glaze for extra depth. Add pomegranate seeds for a fresh pop of color.

Butternut squash crostini fits the season perfectly. The flavors of squash, sage, and bacon feel warm and comforting in fall or winter.

How To Make Butternut Squash and Bacon Crostini

This recipe brings together creamy cheese, roasted squash, crispy bacon, and fresh herbs. You’ll need just a few simple tools and ingredients.

The details matter for getting the right texture and flavor.

Ingredients

Gather fresh, flavorful items. Start with a baguette or another crusty bread.

Butternut squash is the star, cut into small cubes so it cooks evenly. You’ll need bacon for crunch and smoky flavor.

For creaminess, use ricotta cheese or swap in goat cheese. A drizzle of honey or a pinch of sugar brings out the squash’s sweetness.

A splash of sherry vinegar or apple cider vinegar balances things out. Grab sage leaves or fresh thyme for an earthy finish.

Use olive oil for roasting and toasting.

Instruments

You don’t need fancy tools, just a few basics. A sharp chef’s knife helps you cut the squash.

A vegetable peeler works if you’re peeling squash yourself. Use a large skillet or sauté pan for bacon and squash.

A baking sheet helps toast the bread evenly. A mixing bowl lets you toss squash with honey, vinegar, and herbs.

If you want extra-smooth cheese, use a food processor or whisk. Keep a spoon or spatula for spreading the cheese onto toasted bread.

Step-By-Step Instruction

Slice your baguette into 1-inch pieces. Brush both sides with olive oil, then toast in the oven until golden.

Watch closely so they don’t burn. Cook bacon in a skillet until crisp.

Set the bacon aside but keep the fat in the pan. Add cubed squash and cook until tender, stirring now and then.

Once the squash softens, season with salt, pepper, honey, and vinegar. Stir in chopped sage or thyme; cook another minute.

Spread whipped ricotta or goat cheese on each bread slice. Spoon the warm squash mixture on top.

Crumble bacon over. Serve right away while the crostini stays warm and crisp.

Tips & Tricks

A few small steps make these crostini taste better. Paying attention to texture and timing helps you get the right balance.

Toast the bread ahead of time. Slice your baguette evenly so each piece browns at the same rate.

A light drizzle of olive oil keeps the bread crisp. Whip the ricotta until fluffy.

You can use a food processor or a whisk. Whipping adds air and makes the cheese spread smoothly.

Cook the squash in bacon fat if you can. This gives a smoky depth that plain oil can’t match.

If the pan feels dry, add a splash of olive oil. Balance flavors with acid and sweetness.

A touch of apple cider vinegar keeps things bright. A drizzle of honey highlights the squash’s sweetness.

Prep smart if serving a crowd. Cook the bacon and squash earlier, then reheat gently.

Wait until the last minute to assemble so the bread stays crisp. Try simple swaps if needed.

Goat cheese works in place of ricotta. A balsamic glaze can replace vinegar and honey.

Fresh toppings like pomegranate seeds or microgreens add brightness.

Ingredient Substitute

Sometimes you don’t have every ingredient, but you can still make these crostini work. I’ve tried a few alternatives when I didn’t want to run to the store.

• Cheese: No ricotta? Use cream cheese or goat cheese. Both pair well with squash.

Soften the cheese first so it spreads easily. * Bread: A baguette is classic, but any crusty bread works.

Sourdough or ciabatta toasts up nicely. * Bacon: Pancetta or prosciutto can replace bacon for a twist.

You’ll still get that salty bite. * Seasoning: No kosher salt? Use table salt or sea salt.

I like to finish with black pepper for a mild kick. * Extras: Balsamic glaze stands in for honey if you want tang.

Fresh thyme or rosemary can be used instead of sage. These swaps help you use what’s in your kitchen.

You won’t lose the balance of sweet, savory, and creamy.

What To Serve With Butternut Squash and Bacon Crostini

These crostini already mix sweet squash, smoky bacon, and creamy cheese on toasted bread. To round things out, serve them with simple sides for richness and freshness.

I like them next to a warm bowl of butternut squash soup. That creamy texture goes well with the crisp crostini.

A crisp green salad also works. Arugula or mixed greens with vinaigrette cut through the richness.

Keep things casual with a platter of fresh fruit or roasted veggies. Apples, pears, or grapes add natural sweetness.

For bread lovers, serve extra French bread or a thinly sliced baguette. Even though the crostini already have bread, it’s nice to have more at the table.

Here are a few pairing ideas:

• Butternut squash soup with apples or cheddar
• Mixed green salad with vinaigrette
• Fresh fruit like apples, pears, or grapes
• Roasted fall vegetables
• Extra French baguette or French bread slices

These options help you create a balanced spread.

How To Store Butternut Squash and Bacon Crostini

When you make crostini, you’ll probably have leftovers. Storing each part the right way keeps bread from getting soggy and toppings fresh.

It’s best to store the parts separately. Keep toasted bread in one container and squash-bacon topping in another.

You can assemble them right before serving again. Here’s a quick guide:

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  Toasted bread slices: Store in an airtight container at room temp for up to 2 days. If they soften, re-crisp in the oven at 350°F.

  
  
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  Squash and bacon topping: Store in a sealed container in the fridge. It’ll stay good for about 3 days.

  
  

Warm gently on the stove or in the microwave before using.

• Assembled crostini: Store in the fridge if already put together.

Eat within 24 hours since the bread absorbs moisture quickly. If you want to prep ahead for a party, roast the squash and cook the bacon a day early.

Store in the fridge, then assemble crostini right before guests arrive. This keeps the flavors fresh and the texture just right.

Nutritional Value

When you make these crostini, you get a mix of nutrients. The vegetables and protein both play a role.

Butternut squash adds a gentle sweetness. You’ll also get fiber, vitamins, and minerals.

It’s a good source of vitamin A for your eyes. You’ll also find vitamin C in there, which helps your immune system.

There’s potassium too, which may support blood pressure. That’s not bad for a little squash.

The bacon brings protein and fat. It makes the appetizer more filling.

Bacon does add sodium, so keep that in mind if you’re watching salt.

Ricotta cheese adds a creamy texture. It also gives you calcium and protein.

This helps balance the dish so it’s not just carbs. The bread and squash alone would be heavy on carbs.

Here’s a quick look at one serving (average estimates):

• Calories: about 280
• Carbohydrates: around 30–35 g
• Protein: about 10–12 g
• Fat: about 12–14 g
• Fiber: about 2 g

You get a mix of carbs, protein, and fat. That makes this appetizer feel more balanced.

The portion size stays small, so you can enjoy it without overdoing things.

Want to lighten it up? Try whipped goat cheese instead of ricotta. Or use turkey bacon if you’d rather skip pork.

These swaps change the nutrition a bit but keep the flavor.