Go Back
+ servings
Print Recipe
No ratings yet

Butternut Squash Crostini with Crispy Prosciutto and Sage

A creamy butternut squash and goat cheese spread slathered on crostini and topped with crispy prosciutto and sage. The perfect fall appetizer!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian
Servings: 12 people
Calories: 209kcal


For the butternut squash-goat cheese spread:

  • 2 ½ cups cubed butternut squash about ½ of a medium squash
  • 3 tablespoons olive oil divided
  • ½ teaspoon salt divided
  • ¼ teaspoon pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne Lessen or omit completely if you don't want as much spice.
  • 2 ½ ounces soft goat cheese
  • 1 large clove garlic peeled
  • 1 tablespoon minced fresh rosemary

For the crostini:

  • 1 baguette thinly sliced
  • 1-2 tablespoons olive oil

For the crispy prosciutto and sage:

  • 4 tablespoons olive oil divided
  • 4 ounces sliced prosciutto
  • 1/3 cup fresh whole sage leaves


  • First, make the butternut squash-goat cheese spread. Preheat the oven to 400 degrees Fahrenheit. Line a large jelly roll pan with aluminum foil. In a medium bowl, combine squash, 1 tablespoon olive oil, ¼ teaspoon salt, pepper, nutmeg and cayenne. Pour onto prepared jelly roll pan and roast in oven for 20 minutes, or until squash is fork tender.
  • Place roasted squash in a food processor with goat cheese, garlic, rosemary, and additional ¼ teaspoon salt. Once mixture has begun to break down, slowly stream in additional 2 tablespoons of olive oil and pulse until mixture is nice and creamy with minimal lumps.
  • Next, make the crostini. When you remove the squash from the oven, turn the broiler on high. Place baguette slices on a large cookie sheet and brush both sides of the bread with olive oil. Place under broiler for about 1 ½ minutes per side, or until both sides are a nice golden color. Keep a close eye on these, as they can go from golden to burnt very quickly.
  • Finally, make the crispy prosciutto and sage. Place 2 tablespoons olive oil in a large saute pan over medium-high heat. Once olive oil is heated, add prosciutto. Depending on the size of the pan, you may need to do this in batches. Cook the prosciutto in the oil until crispy, about three minutes per side. Remove prosciutto from pan and place on a plate covered with a paper towel to absorb some of the oil.
  • Add 2 more tablespoons of olive oil to the saute pan (still over medium-high heat) and then add sage leaves. Cook until crispy and fragrant, two to three minutes. Remove the sage leaves to the same plate that the prosciutto is on to drain excess oil.
  • Transfer prosciutto and sage to a cutting board and chop up roughly.
  • Now we’re ready to assemble the crostini. Spread a generous amount (about a tablespoon) of the butternut squash-goat cheese mixture over each piece of crostini, then top each piece with prosciutto and sage. Enjoy immediately.


  1. The butternut squash-goat cheese spread can be made up to three days in advance and stored in an airtight container in the refrigerator. Let the spread come to room temperature before assembling the crostini.
  2. The crostini can be prepared up to a day in advance and stored in a resealable plastic bag or airtight container at room temperature until ready to assemble.
  3. It's best to prepare the crispy prosciutto and sage right before assembling.
  4. This appetizer is great served at room temperature. 
  5. Feel free to lessen or completely omit the cayenne if you don't like much spice.
  6. Delicata, acorn or kabocha squash would all work in this recipe as well. You can even try sweet potato!


Calories: 209kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 311mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3237IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg