Butternut Squash Crostini with Red Wine Caramelized Onions
Published Dec 08, 2016•Updated May 24, 2022
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‘Tis the season for festive gatherings in warm homes and bite-sized appetizers paired with a glass of red wine. These elegant butternut squash crostini are topped with creamy ricotta, red wine caramelized onions, roasted butternut squash and a drizzle of honey.
We are just a little (okay, a lot) enamored with these sweet and savory crostini. With just a few seasonal ingredients that can be made ahead, they are perfect for serving to family and friends. And here in the Smith household we’ve discovered that they are also perfect for a Tuesday lunch, Sunday afternoon football snack, or super fast dinner.
As I write these words, our first snow of the year is coming down in thick, blustery flakes. The house is warm, the world outside is covered in white. It feels like the holiday season has fully set in.
This time of year, we’re always looking for ways to entertain that are fun, easy and help us to slow down and breath in every joyous minute of the season.
This is the kind of appetizer that accomplishes all of those things. The kitchen smells amazing with the aroma of roasting squash and caramelized onions simmering in red wine. And while everything cooks, you get to reward your slow food efforts with a glass of that very same red.
Red Wine Caramelized Onions
To take caramelized onions to the next level, deglaze the pan with 1/4 cup red wine near the very end of cooking. The result is rich, sweet, tender, deep red caramelized onions that could turn just about any dish from good to amazing.
Sage Roasted Butternut Squash
For roasted butternut squash, just slice it into cubes and toss it with some olive oil, salt and chopped sage. Transfer to a sheet pan and roast at 400 degrees F (200 degrees C) until tender and lightly browned, 25 to 30 minutes.
And try not to eat every sweet, addictive cube before it makes it to the crostini….
To make everything ahead and serve this crostini for a crowd, store the roasted squash and caramelized onions in the fridge for up to a week. About 20 minutes before serving, slice a baguette and brush it with olive oil. Toast and top with ricotta, onions, squash and honey. Slice and serve!
We paired these butternut squash crostini with the bold, smooth and fruit-forward Cavit Select Red Blend.
Thank you to Cavit for sponsoring this post and for crafting a delightful selection of wines we have loved serving to family and friends this holiday season.
More Appetizer Recipes
- Bacon-Wrapped Dates with Brie and Balsamic Honey
- Crispy Baked Breadsticks
- Baked Crab Rangoon
- Baked Cheesy Chicken Wontons
- Puff Pastry Bites with Caramelized Onions and Gouda
- Panzanella Salad Skewers
- Herb and Cheese Stuffed Sweet Peppers
- Roasted Red Pepper and Ricotta Bruschetta
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Butternut Squash Crostini with Red Wine Caramelized Onions Recipe
- Sharp Knife
- Large Skillet
- Half Sheet Pan
For the Red Wine Caramelized Onions
- 2 Tablespoons Olive Oil
- 2 medium Yellow Onions, thinly sliced
- 2 Tablespoons Butter
- 1/4 cup Red Wine
For the Crostini:
- 1 medium Butternut Squash, cubed
- 4 leaves Fresh Sage, chopped
- 1 teaspoon Salt
- 1 Demi Baguette (or other small loaf of crusty bread)
- 1/2 cup Ricotta
- 2 Tablespoon Honey
- Preheat oven to 400 degrees F (200 degrees C).
- While the oven heats, pour olive oil into a large skillet over medium-high heat. Add onions and saute until onions begin to soften. Reduce heat to low-medium and continue cooking onions until deep golden brown and tender, 30 to 40 minutes, stirring frequently. When onions are nearly finished cooking, add butter and cook until melted. Pour red wine over onions and simmer until liquid cooks off, about 5 minutes more.
- While onions are cooking, toss butternut squash cubes with sage, salt and some olive oil. Transfer to a sheet pan. Roast until tender and lightly browned, 25 to 30 minutes, stirring halfway through.
- Store onions and butternut squash in the refrigerator for up to a week.
- Just before serving, slice baguette in half. Brush with some olive oil and toast, cut-side down in a large skillet (or under the oven’s broiler) until golden brown and crisp.
- Top with ricotta, caramelized onions (if they were made ahead, warm in the microwave first), butternut squash and a drizzle of honey.
- Slice and serve. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.