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    Home > Recipes > Vegetarian

    Butternut Squash Crostini with Red Wine Caramelized Onions

    Published: Dec 8, 2016 · Modified: May 24, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    Butternut Squash Crostini with Red Wine Caramelized Onions
    squash crostini on a wooden tray
    Butternut Squash Crostini on a tray
    Butternut Squash Crostini on a wooden tray
    Butternut Squash Crostini with Red Wine Caramelized Onions
    Butternut Squash Crostini on a wooden tray

    '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.

    Butternut Squash Crostini on a wooden tray next to a bottle of wine

    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.

    diced butternut squash in a white bowl

    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.

    Butternut Squash Crostini on a wooden tray

    Red Wine Caramelized Onions

    To take caramelized onions to the next level, deglaze the pan with ¼ 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.

    Red Wine Caramelized Onions in a large skillet

    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....

    roasted cauliflower on a sheet pan

    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.

    a bottle of red wine on a table next to a glass of red wine

    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

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board 
    • Calphalon Nonstick Frying Pan
    • Half Sheet Pan
    squash crostini on a wooden tray
    Print Recipe
    5 from 1 vote

    Butternut Squash Crostini with Red Wine Caramelized Onions Recipe

    An instant crowd-pleaser, everyone will love this simple and elegant crostini topped with ricotta, red wine caramelized onions, roasted butternut squash and a drizzle of honey.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Appetizer
    Keyword: butternut squash, party and entertaining
    Servings: 10 servings
    Calories: 194kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8.00

    Equipment

    • Sharp Knife
    • Large Skillet
    • Half Sheet Pan

    Ingredients

    For the Red Wine Caramelized Onions

    • 2 Tablespoons Olive Oil
    • 2 medium Yellow Onions, thinly sliced
    • 2 Tablespoons Butter
    • ¼ 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)
    • ½ cup Ricotta
    • 2 Tablespoon Honey

    Instructions

    • 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

    Serving: 1g | Calories: 194kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 420mg | Potassium: 344mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8097IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 1mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Norma

      December 08, 2016 at 5:10 pm

      Hi. In part 2 of the directions you mention to add the onions and sauce, but what sauce are you talking about?

      Reply
      • Jess

        December 08, 2016 at 5:21 pm

        Hi Norma! Thanks so much for reading. That was auto-correct at its finest. The recipe has been corrected. It should be "add the onions and saute". Enjoy!

        Reply
    2. Karen (Back Road Journal)

      December 09, 2016 at 12:23 pm

      This sounds like a delicious starter at my next dinner party.

      Reply

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