Vegan Butternut Squash Crostini With Maple-Balsamic Drizzle
45 min
|
easy
|
vegan,
vegetarian
Recipe by Eunice
Introduction
These vegan butternut squash crostini are a bold riff on Italian crostini: crisp olive-oil-brushed baguette, creamy vegan ricotta, caramelized squash, and a glossy maple-balsamic drizzle.
They nail that sweet-savory balance, so they crush at holiday parties, game day spreads, Friendsgiving, or any cozy fall night when you want finger food that actually tastes seasoned.
A little vegetable bouillon and maple make the squash pop, and the quick balsamic glaze gives you restaurant shine without the fuss.
Ingredients (8 servings)
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Ingredients
- 1 baguette, sliced into ½-inch pieces baguette 1 ct
- 2 Tbsp olive oil olive oil
- 2 cups butternut squash, peeled, cubed (½-inch pieces) butternut squash 0.91 lb
- 1 Tbsp balsamic vinegar balsamic vinegar 0.5 fl oz
- 1 tsp pure maple syrup pure maple syrup 0.33 Tbsp
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- ½ tsp salt, divided salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ cup vegan ricotta vegan ricotta 2 oz
Ingredients for the Homemade Balsamic Glaze:
- 1 cup balsamic vinegar balsamic vinegar 8 fl oz
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
How to Make Vegan Butternut Squash Crostini With Maple-Balsamic Drizzle
-
Preheat and set up
Heat the oven to 425 F and line a rimmed sheet pan with parchment for easy cleanup.
Slice the baguette into 1/2 inch pieces and set aside.
-
Season the squash
Toss 2 cups of 1/2 inch butternut cubes with 1 tablespoon olive oil, 1 teaspoon vegetable bouillon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
If your bouillon is paste, loosen it with 1 teaspoon warm water so it coats evenly.
-
Roast the squash
Spread the squash in a single layer with space between pieces so they roast, not steam.
Roast 15 minutes, toss, then roast 5 minutes more.
Drizzle the squash with 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup, toss, and roast 3 to 5 minutes until edges are caramelized and centers are tender.
-
Reduce the maple-balsamic glaze
In a wide skillet, bring 1 cup balsamic vinegar and 1 tablespoon maple syrup to a lively simmer over medium heat.
Reduce, stirring occasionally, until syrupy and it coats the back of a spoon, about 10 to 15 minutes.
Take off the heat; it will thicken more as it cools.
-
Toast the crostini
Brush both sides of the baguette slices with the remaining 1 tablespoon olive oil as noted.
Arrange on a second sheet pan and toast on an upper rack for 6 to 8 minutes, flipping once, until edges are golden and centers are crisp.
Optional but boss move: lightly rub the warm toasts with a cut garlic clove.
-
Season the ricotta
Stir the vegan ricotta with a small pinch of salt for brightness.
If it is very thick, loosen with a teaspoon of water until spreadable.
-
Assemble
Spread each crostini with a generous layer of ricotta, going edge to edge for crunch insurance.
Top with a warm spoonful of roasted squash.
Finish with a light drizzle of the maple-balsamic glaze.
-
Finish and serve
Hit with a tiny pinch of the remaining salt to wake everything up.
Grind on a touch more black pepper and serve immediately while the textures contrast.
Substitutions
- Vegan ricotta -> whipped silken tofu
- Blend silken tofu with a splash of lemon juice, a pinch of salt, and a dab of olive oil until creamy, which keeps the color pale and the texture cloud-light while adding clean dairy-free richness.
- Butternut squash -> delicata or sweet potato
- Use 1/2 inch pieces of delicata squash or sweet potato to keep the warm orange color and caramelized edges, delivering similar sweetness with a slightly firmer bite.
- Balsamic glaze -> pomegranate molasses
- Drizzle pomegranate molasses straight from the bottle for tangy-sweet depth and a jewel-like sheen, giving a bright fruit note that plays beautifully with the squash.
Tips
- Roast like you mean it
- Preheat the pan in the oven for 5 minutes so the squash starts sizzling on contact and develops color faster without turning soggy.
- Nail the glaze consistency
- Use a wide skillet for more surface area so the reduction happens evenly, and stop when bubbles look lazy and it coats a spoon since it thickens further as it cools.
- Control the crunch
- Use day-old bread and go edge to edge with oil so the toasts crisp evenly and stay snappy under toppings.
- Season in layers
- A pinch of salt in the ricotta plus a finishing sprinkle on top makes the sweet-sour glaze and squash pop without tasting salty.
- Make-ahead smart
- Reduce the glaze up to a week ahead and store it in a glass jar, and roast the squash a day ahead then rewarm at 375 F for 8 minutes to refresh the edges.
- Clean edges, clean bites
- Spread ricotta with a small offset spatula or butter knife to create a flat base so the squash sits securely and every bite has all the layers.
Nutrition Facts *
| Energy | 179 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 3 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my squash turn mushy instead of caramelized?
- Crowding is the culprit, so give the cubes space, use a hot pan, and keep cubes at 1/2 inch; if needed, broil for 1 minute at the end to re-crisp.
- My glaze got too thick and sticky, how do I fix it?
- Whisk in a teaspoon of warm water or straight balsamic a little at a time until it loosens to a slow-drip consistency.
- The crostini went soft, what went wrong?
- They were either under-toasted or assembled too early, so toast until deeply golden, cool fully on a rack, and assemble right before serving.
- I cannot find vegan ricotta, what is a quick alternative?
- Blend silken tofu with lemon juice, olive oil, salt, and a small splash of apple cider vinegar until smooth for a fast, neutral, creamy base.
- Can I air fry the squash?
- Yes, cook at 400 F for 10 to 14 minutes shaking halfway, then toss with the balsamic and maple and air fry 2 minutes more to glaze.
- Can this be gluten-free?
- Use a gluten-free baguette or roast 1/2 inch sweet potato rounds as the base for a sturdy, naturally sweet platform.
Serving Suggestions
Perfect with a crisp cider or a bright sauvignon blanc, and I love a sprinkle of toasted pepitas or fried sage leaves for crunch and perfume.
If you want a little heat, add a pinch of crushed red pepper or a whisper of smoked paprika over the top, which plays wickedly well with that maple-balsamic gloss.
More pairings:
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