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Butternut squash crostini topped with a prosciutto rose, crisp sage leaf, lemon zest, and black pepper on a wooden board.

Butternut Squash Prosciutto Crostini

Creamy roasted butternut squash mousse on crispy garlic crostini, topped with prosciutto roses, fried sage, and lemon zest. A simple, elegant fall appetizer that’s perfect for entertaining.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 crostini
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the Butternut Squash Mousse
  • 2 cups raw butternut squash cubed
  • 3 oz cream cheese softened
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1 tsp lemon juice
  • 1/4 tsp smoked paprika optional
  • 1/4 tsp salt more to taste
  • Black pepper to taste
For the Crostini
  • 1 baguette thinly sliced
  • Olive oil for brushing
  • 1 garlic clove halved
For Topping
  • 6 –8 slices prosciutto
  • Fresh sage leaves
  • Neutral oil for frying
  • Lemon zest

Method
 

Roast the Butternut Squash
  1. Preheat oven to 400°F (205°C). Toss squash cubes with a little olive oil and salt. Roast for 25–30 minutes, until soft and lightly caramelized. Cool slightly.
Make the Mousse
  1. Add roasted squash, cream cheese, olive oil, maple syrup, lemon juice, smoked paprika (optional), salt, and pepper to a food processor. Blend until silky and smooth. Taste and adjust seasoning. Transfer to a piping bag and chill for 15–20 minutes to thicken.
Make the Crostini
  1. Reduce oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8–10 minutes until golden. Rub the warm crostini lightly with the cut side of garlic.
Fry the Sage
  1. Heat a thin layer of neutral oil in a small pan. Fry sage leaves for 5–7 seconds until crisp. Drain on paper towels and sprinkle with a pinch of salt.
Shape the Prosciutto Roses
  1. Cut prosciutto into narrow strips, fold lengthwise, roll tightly, and gently spread the top to create a rose.
Assemble
  1. Pipe a swirl of butternut squash mousse on each crostini. Add a prosciutto rose, top with a fried sage leaf, and finish with lemon zest and black pepper.

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