Polenta Crostini With Butternut Squash, Ricotta + Sage Recipe

I paired creamy ricotta and roasted butternut squash with crispy sage on Polenta Crostini to spotlight contrasting textures and savory brightness.

I never thought tiny slices could make me change my whole appetizer game but this Polenta Crostini with butternut squash did. I like how the polenta gets unexpectedly crisp yet creamy while the squash brings a sweet line that doesn’t scream cozy, it whispers clever instead.

The Butternut Squash Crostini name sounds simple but hides a few little surprises, textures that argue with each other in the best way and finish with something bright you didnt expect. I write about food because it catches me off guard, and this feels like a small stunt that actually works when company shows up.

Ingredients

• Polenta: coarse cornmeal mostly carbs and some fiber, it’s comforting and filling.
• Butternut squash: sweet vitamin A and fiber rich adds color and cozy roast flavor.
• Ricotta: creamy mild cheese gives protein and calcium, lightens crostini not heavy.
• Parmesan: salty umami punch adds savory depth and calcium in small amounts.
• Extra virgin olive oil: healthy fats fruity notes, helps roast and finish brilliantly.
• Sage: piney earthy herb, pairs with butter and squash, smells amazing when crisped.
• Maple syrup or honey: optional sweet lift caramel notes balance the squash’s earthiness.

Ingredient Quantities

• 1 1/2 cups coarse polenta or yellow cornmeal
• 4 cups low sodium vegetable or chicken broth or water
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper to taste
• 1 small butternut squash about 2 pounds peeled seeds removed cut into 1/2 inch cubes
• 2 to 3 tablespoons extra virgin olive oil
• 1 tablespoon pure maple syrup or honey optional
• 1 cup whole milk ricotta drained if needed
• 8 to 10 fresh sage leaves
• 1 clove garlic optional
• Zest of 1 lemon optional
• Crushed red pepper flakes optional
• Flaky sea salt for finishing

How to Make this

1. Preheat oven to 425F. Toss the cubed butternut squash with 2 to 3 tablespoons olive oil, salt and pepper and spread on a rimmed baking sheet in a single layer. Roast 20 to 25 minutes, stirring once; if using maple syrup or honey add it in the last 8 to 10 minutes so the cubes caramelize but dont burn.

2. While squash roasts, bring 4 cups low sodium broth or water plus 1 cup whole milk to a simmer in a heavy saucepan. Slowly whisk in 1 1/2 cups coarse polenta, lower heat and cook, stirring frequently, about 18 to 22 minutes until thick and creamy. If it gets too stiff add a splash more milk or water.

3. Stir 3 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan into the cooked polenta, season with kosher salt and freshly ground black pepper to taste. Taste and adjust, its ok to be a little bold with salt since the polenta firms up.

4. Pour the hot polenta into a parchment lined 9×13 or rimmed baking sheet, spread to about 1/2 inch thickness and smooth the top. Let cool to room temp, then chill in the fridge 30 minutes to firm (you can skip chilling if youre in a rush but it will be harder to slice).

5. Meanwhile drain the whole milk ricotta if needed (put it in a fine mesh and let sit 10 to 15 minutes). Stir the ricotta with a pinch of salt, some cracked pepper and the optional lemon zest from 1 lemon for brightness. Set aside.

6. Heat a small skillet over medium high and add about 2 tablespoons olive oil. Fry 8 to 10 sage leaves a few at a time until they go dark green and crisp, 20 to 40 seconds, then transfer to paper towel. Reserve the sage flavored oil. Optionally add 1 minced garlic clove to the oil for 10 to 15 seconds for extra flavor but dont let it burn.

7. Remove chilled polenta from pan and slice into rounds or rectangles. Brush both sides lightly with the reserved sage oil or olive oil and pan fry in a hot skillet until golden and crisp, about 3 to 4 minutes per side. You can also bake at 425F for 10 to 12 minutes, flipping once, or grill them.

8. To assemble, spread a spoonful of seasoned ricotta on each warm polenta crostini, pile on roasted butternut squash cubes, and tuck a crisp sage leaf on top. Drizzle a little of the frying oil or extra virgin olive oil over everything.

9. Finish with flaky sea salt, a crack of black pepper, a pinch of crushed red pepper flakes if you want heat, and a little extra lemon zest or a dusting of Parmesan. Serve warm.

10. Make ahead tips: polenta can be made a day ahead and chilled, roast squash up to 2 days ahead, and drain ricotta earlier so assembly is fast. Reheat crostini in a skillet or oven to get them crisp again.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Heavy saucepan (2 to 3 quarts)
3. Whisk
4. Wooden spoon or heatproof rubber spatula
5. Measuring cups and measuring spoons
6. Sharp chef knife and cutting board
7. Fine mesh sieve or small strainer (for draining ricotta)
8. Large skillet or cast iron pan for frying the polenta
9. Box grater or microplane for the Parmesan

FAQ

Polenta Crostini With Butternut Squash, Ricotta + Sage Recipe Substitutions and Variations

• Polenta: swap with stone-ground cornmeal (very similar), instant polenta (cooks fast, a bit softer), or grits (coarser, gives a creamier crostini base)
• Butternut squash: swap with sweet potato (same sweetness, roast time close), kabocha or acorn squash (more nutty and holds shape), or pumpkin (use pie pumpkin and drain if too watery)
• Ricotta: swap with well-drained cottage cheese blended smooth, mascarpone thinned with a splash of milk for extra richness, or soft goat cheese for a tangy kick
• Parmesan: swap with Pecorino Romano (saltier and sharper), Grana Padano (milder but similar texture), or nutritional yeast for a vegan, nutty flavor; dont forget to taste and adjust salt

Pro Tips

1) Toast and tend the polenta for better flavor and no burned bits. Put the cornmeal in the dry pot for 30–60 seconds and stir till it smells nutty, then add hot liquid slowly. Cook over steady low heat in a heavy pan and stir often, scraping the bottom so it wont stick or scorch. If it gets too thick add a splash of hot broth or milk, not cold stuff which shocks it.

2) Season boldly while it’s hot because polenta firms up as it chills. Taste and salt at the end of cooking, then reserve a little Parmesan to grate over after you crisp the rounds. A tiny pinch more salt than you think is fine, it brings out the squash and ricotta later.

3) Drain and lift the ricotta to keep it from weeping, but dont overdo it or youll lose the creaminess. Layer the ricotta with a bit of lemon zest and pepper for brightness, or stir in a spoonful of mascarpone for extra silkiness. For neater slices, chill the pressed ricotta briefly before assembling.

4) Get the crispiest crostini by chilling the polenta firm, then slice with a wet knife and dry the cut surfaces before oiling. Pan fry in batches in a hot skillet, give them space so they brown instead of steam, and use the flavored sage oil for one quick baste at the end. If youre making a bunch, finish them in a hot oven to keep them all evenly crisp while you assemble.