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Butternut squash and bacon crostini with whipped ricotta

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Haley | cozy cravings on Instagram: "Big app gal and these are one of my absolute favorites. Butternut squash and bacon crostini with whipped ricotta🥵

#f52grams #thanksgiving #thanksgivingrecipes #butternutsquash #fallrecipes #fallrecipe #appetizers #tohfoodie #bhgfood #huffposttaste #crostini #appetizerideas #squash #squashseason"

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1,702 likes, 34 comments - cozycravings on November 17, 2023: "Big app gal and these are one of my absolute favorites. Butternut squash and bacon crostini with whipped ricotta🥵

#f52grams #thanksgiving #thanksgivingrecipes #butternutsquash #fallrecipes #fallrecipe #appetizers #tohfoodie #bhgfood #huffposttaste #crostini #appetizerideas #squash #squashseason". 

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could be something to prep day before ?

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Super Creamy Roasted Butternut Squash Soup | Fall Comfort Food At Its Best

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Cozy up with this super creamy roasted butternut squash soup, fall comfort food at its best. Plant-based but creamy, made with basic ingredients, and ready in just 10 minutes to prep for the perfect cozy soup on a chilly day.

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Roasted squash, Browned Butter, Crispy Sage, Hazelnuts & Kale

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we've got this recipe in rosie's book - could be a good side salad option

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Rosie Kellett on Instagram: "Ok another SQUASH recipe because turns out you all love it as much as I do. This one is from my book In for Dinner - p.184 in the Hosting chapter. 
It’s a bloody dream for a dinner party, comes together so easily but feels impressive and luxurious and fancy. 
Roasted squash, Browned Butter, Crispy Sage, Hazelnuts & Cavolo Nero - an autumn dream 🧡
Link for the book is in my bio xx"

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440 likes, 8 comments - rosiekellett on October 9, 2025: "Ok another SQUASH recipe because turns out you all love it as much as I do. This one is from my book In for Dinner - p.184 in the Hosting chapter. 
It’s a bloody dream for a dinner party, comes together so easily but feels impressive and luxurious and fancy. 
Roasted squash, Browned Butter, Crispy Sage, Hazelnuts & Cavolo Nero - an autumn dream 🧡
Link for the book is in my bio xx". 

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One Pan Spicy Sesame Butter Chicken: This oven-baked, one-pan chicken has incredible flavor, a creamy sauce, AND it’s the easiest recipe!

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Recipe

This is an apple and cheddar salad and I would humbly argue an excellent one, the best I've ever made, but this recipe is also an excuse for me to share a few of the best tricks I keep up my sleeve (I always wanted to be a cook who said things like that, when what you might actually find is a lost piece of popcorn) to make the kinds of complex salads I can never resist on a cafe menu at home as simply as possible. Because we deserve to have fancy, cool, crunchy, dynamic, and gorgeous salads at home, even if we do not live a life that allows us to afford fancy salads made by others on a regular basis.

The first element follows a basic salad math equation of crispy cheese > fresh cheese. Grated cheese melts in the oven into flakes of golden, lacy cheese crisps that are easier to make and better than most croutons by a mile. I said what I said.

The second element stems from my belief that a salad without a pickled element is a sad one. Soaking minced shallot (or onion) in the vinegar portion of your dressing until it lightly pickles while you make the rest of the salad is a most low-effort way to make this happen.

The final thing I absolutely love on a busy salad is some kind of candied, spicy, salty nut but I find almost every recipe for them to be too much work, or just too sticky. What I want is one that I could make a whole pan of (double the below for a whole pan) and store extras at room temperature, where they will stay crisp and not merge into one mega-cluster, to use as needed - on tomorrow's salad, too, or a morning bowl of yogurt, or just snacks, so many snacks. I found the coolest trick buried in a restaurant recipe for their famous kale salad: rinsing (yes, rinsing) nuts and then tossing them with a little bit of powdered sugar, salt, and any spice you'd like (I'm using cayenne) bakes into crisp clusters. In the last year, I've used this innumerable times on almost every kind of nut and seed. Now, it's your turn.

Video

Previously

6 months ago: Chicken Live Pate
1 year ago: Winter Squash and Spinach Pasta Bake
2 years ago: Skillet Turkey Chili
3 year ago: Chicken Curry
4 years ago: Even More Perfect Apple Pie
5 years ago: Quick Pasta and Chickpeas and Chocolate Olive Oil Cake
6 years ago: Garlic Wine and Butter Steamed Clams, Baked Alaska, Indian-Spiced Cauliflower Soup and Skillet-Baked Pasta with Five Cheeses
7 years ago: My Old-School Baked Ziti and Cannoli Pound Cake
8 years ago: Better Chicken Pot Pies and Better Chocolate Babka
9 years ago: Miso Sweet Potato and Broccoli Bowl and Purple Plum Torte
10 years ago: Pumpkin Cinnamon Rolls
11 years ago: Apple Pie Cookies
12 years ago: Mushroom Lasagna
13 years ago: Quiche Lorraine and Breakfast Apple Granola Crisp
14 years ago: Majestic and Moist Honey Cake, Best Challah (Egg Bread), and Mom's Apple Cake
15 years ago: Peter Reinhart's Bagels and Peanut Butter Brownies
16 years ago: Lemon Cake

Apple and Cheddar Crisp Salad

This will make almost double the crispy stuff you need for this salad, but I think you'll be glad for leftovers. An an 8-10 ounce bundle of curly or lacinato/Tuscan/dinosaur kale with the woody stems and rib removed will yield the 5 ounces of leaves used here. I usually cut the apple right before serving, just in case it's prone to browning (but not all are). The crispy nuts are adapted from the ones on the kale salad at Beauty & Essex in the Lower East Side.

Dressing

1 small shallot, minced

3 tablespoons (45 grams) apple cider vinegar

1/2 teaspoon smooth dijon mustard

1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt

6 tablespoons (80 grams) olive oil

Salt and freshly ground black pepper

Crispy stuff

1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated

1 cup (85 grams) sliced almonds

2 tablespoons (15 grams) powdered sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cayenne

Assembly

5 ounces (140 grams) kale leaves, any variety, cut into thin ribbons [see Note]

1 large crisp apple, halved, cored, and cut thin

Heat oven to 400°F.

Start the dressing: In a medium bowl, combine shallot and apple cider vinegar and set aside while you make the crispy stuff.

Make cheddar crisps and sugared almonds: Line a large (half-sheet size) rimmed baking sheet with parchment paper. Scatter cheddar evenly over half the parchment, in about a 8×12-inch, 1/4-inch thick rectangle. Sprinkle with a little cayenne or black pepper, if you wish.

In a colander, rinse almonds under cold water (yes, really!) and shake off excess liquid. In a bowl, toss wet almonds with powdered sugar, salt, and 1/4 teaspoon cayenne until evenly coated. Spread on second half of parchment-covered baking sheet in a thin, even layer, leaving an inch around it bare so it can spread.

Bake almonds and cheddar together for 4 to 9 minutes, until the cheese is melted into a lacy, evenly deep golden brown crisp and the almonds are dark at the edges and lightly golden throughout. Please hear me on this: Watch it closely. Both the cheddar and the almonds will go from not-yet-golden to perfectly bronzed to burnt in what feels like a one-minute period. Check it at 4 minutes, then every minute or two thereafter until the pan is just right. Remove and let cool while you finish the salad.

Finish the dressing: To the shallots and vinegar in the bowl, whisk in dijon, mayo or yogurt, then drizzle in olive oil, whisking the whole time. Season dressing with salt and lots of freshly ground black pepper.

Assemble: In a large wide bowl or salad plate, toss greens with 2/3 the dressing to start, then tasting and adding the rest if you wish. Arrange the apple over the greens, fanning out slices. Break off clustered of almonds from the baking sheet and scatter them over the salad. If the cheddar crisp seems very oily, you can blot it with a paper towel, before tearing or cutting it into large bite-size pieces and scattering them over the salad. Season the salad with additional salt and pepper and serve right away.

Do ahead: The nuts can be stored in an airtight container at room temperature for a week. The cheese crisps are best kept the fridge, lightly covered. The dressing will keep for several days in the fridge. Washed and blotted dry kale keeps in a large zipped bag in the fridge for several days, provided you keep it out of the spots that are prone to freezing produce (or maybe this is just my terrible fridge).

Related

See more: Apple, Best of Smitten Kitchen, Cheese, Fall, Greens, Lunch, Recipe, Salad, Side Dish, Vegetarian

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A peak fall apple and cheddar crisp salad in which I share three tricks to make the kind of fancy, cool, crunchy, dynamic, and gorgeous salads I can never resist on a restaurant menu at home with l...

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Upside-Down Onion and Gruyere Tarts - Host The Toast

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Upside-Down Tarts are taking the internet by storm, and for good reason. Just place honey, onion, seasonings, and gruyere cheese on a baking sheet, top with puff pastry, and bake ’til golden, and you’ve got the perfect party treats.

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Creamy Roasted Garlic Butternut Squash Pasta.

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Creamy Roasted Garlic Butternut Squash Pasta...best for nights when you’re craving Italian, but also craving fall flavors.

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Roasted Butternut Squash with Tahini Yogurt & Crunchy Toppings ✨

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Rachel Enright on Instagram: "🎃 Roasted Butternut Squash with Tahini Yogurt & Crunchy Toppings ✨
Sweet, soft, nutty & fresh — this is the side dish that steals the show.
Serves: 4 as a side

You’ll need:
🥄 1 medium butternut squash (peeled, halved lengthways, seeds out)
🌿 fresh thyme sprigs
🫒 olive oil
🧂 salt & pepper
🧅 1 shallot, finely chopped
🥜 30g pistachios
❤️ a handful of pomegranate seeds
For the sauce:
🥥 5 tbsp plain coconut yogurt
🥄 2 tbsp runny tahini
🍋 juice of 1/2 lemon
🧂 salt & pepper

How to make it:
1️⃣ Place 2 wooden spoons alongside each squash half, then slice thin cuts across (this stops the knife going all the way through).
2️⃣ Pop them in a roasting tin, drizzle generously with olive oil, season with salt & pepper, and rub in the thyme.
3️⃣ Roast at 200°C for 50–60 mins until soft and golden.
4️⃣ While that cooks, heat a little olive oil in a pan, add the shallot, and cook on medium heat until crispy.
5️⃣ For the sauce: stir together coconut yogurt, tahini, lemon juice, salt & pepper until silky.
6️⃣ Spread the sauce over a large plate, place the roasted squash on top, then scatter over crispy shallots, pistachios & pomegranate seeds.
🧡🧡🧡
👉🏼🎥 @happyskinkitchen"

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nutritionbyrachel on August 9, 2025: "🎃 Roasted Butternut Squash with Tahini Yogurt & Crunchy Toppings ✨
Sweet, soft, nutty & fresh — this is the side dish that steals the show.
Serves: 4 as a side

You’ll need:
🥄 1 medium butternut squash (peeled, halved lengthways, seeds out)
🌿 fresh thyme sprigs
🫒 olive oil
🧂 salt & pepper
🧅 1 shallot, finely chopped
🥜 30g pistachios
❤️ a handful of pomegranate seeds
For the sauce:
🥥 5 tbsp plain coconut yogurt
🥄 2 tbsp runny tahini
🍋 juice of 1/2 lemon
🧂 salt & pepper

How to make it:
1️⃣ Place 2 wooden spoons alongside each squash half, then slice thin cuts across (this stops the knife going all the way through).
2️⃣ Pop them in a roasting tin, drizzle generously with olive oil, season with salt & pepper, and rub in the thyme.
3️⃣ Roast at 200°C for 50–60 mins until soft and golden.
4️⃣ While that cooks, heat a little olive oil in a pan, add the shallot, and cook on medium heat until crispy.
5️⃣ For the sauce: stir together coconut yogurt, tahini, lemon juice, salt & pepper until silky.
6️⃣ Spread the sauce over a large plate, place the roasted squash on top, then scatter over crispy shallots, pistachios & pomegranate seeds.
🧡🧡🧡
👉🏼🎥 @happyskinkitchen". 

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Georgina Thomas on Instagram: "Butternut squash orzo 

This might be my favourite butternut squash recipe… almost like an orzo risotto?? Honestly 10/10, let me know if you try!!

serves 2 (big bowls) or 4 (little bowls):
400g / 2 1/2 cups butternut squash (weigh raw + peeled)
2 generous glugs (2-3 tbsp) of olive oil
2 pinches salt and pepper 
5 baked garlic cloves (I baked a whole bulb and then used the rest for other things)
1/8 tsp ground nutmeg 
40ml/ 1/8 cup + 1 tbsp milk 
4 tbsp salted butter 
1/4 medium white onion (approx 30g/ 1/4 cup)
185g/ 1 cup uncooked orzo 
400ml (1 3/4 cup) veg stock + 200ml (0.8 cup) hot water
15 (approx - do more if you want more!) sage leaves
70g / 2 1/2 oz soft goat’s cheese

Pre-heat oven to 180C/350F. Peel and cut butternut squash into chunks. On a baking tray, pour a generous glug of olive oil and add the butternut squash. Top with another glug of olive oil and 1 pinch of salt + pepper. Cut the top off a garlic bulb, add a drizzle of olive oil and place head down onto the tray. Bake for 30 minutes, until soft. Set aside to cool slightly. In a blender, add 200g of the baked butternut squash (leaving some aside for topping), 5 baked garlic cloves, nutmeg and milk. Blend until smooth. In a frying pan on medium-high heat, add 2 tbsp butter and once melted, diced onion. Fry for a few minutes and then add uncooked orzo. Mix and add stock. Cook on a medium-high heat until the stock has mostly evaporated, then add the hot water (almost like you would do with a risotto). Continue cooking until the orzo is completely cooked and the water has mostly evaporated. This was enough liquid for me to fully cook the orzo but add more hot water if you need. Whilst this is cooking, fry your sage leaves in a pan on medium-high heat with 1-2 tbsp butter for around 20 seconds, until crispy. Mix the butternut squash mixture into the cooked orzo, along with a final knob (approx 1 tbsp) of butter and 1 pinch of salt and pepper (taste here for preference). Serve in a bowl with some of the butternut squash, goats cheese and crispy sage. Enjoy!

#butternutsquash #squash #sage #crispysage #orzo #risotto #autumn #fall #cosyfood #autumnfood #cozy"

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1,025 likes, 50 comments - georginaelizat on September 17, 2025: "Butternut squash orzo 

This might be my favourite butternut squash recipe… almost like an orzo risotto?? Honestly 10/10, let me know if you try!!

serves 2 (big bowls) or 4 (little bowls):
400g / 2 1/2 cups butternut squash (weigh raw + peeled)
2 generous glugs (2-3 tbsp) of olive oil
2 pinches salt and pepper 
5 baked garlic cloves (I baked a whole bulb and then used the rest for other things)
1/8 tsp ground nutmeg 
40ml/ 1/8 cup + 1 tbsp milk 
4 tbsp salted butter 
1/4 medium white onion (approx 30g/ 1/4 cup)
185g/ 1 cup uncooked orzo 
400ml (1 3/4 cup) veg stock + 200ml (0.8 cup) hot water
15 (approx - do more if you want more!) sage leaves
70g / 2 1/2 oz soft goat’s cheese

Pre-heat oven to 180C/350F. Peel and cut butternut squash into chunks. On a baking tray, pour a generous glug of olive oil and add the butternut squash. Top with another glug of olive oil and 1 pinch of salt + pepper. Cut the top off a garlic bulb, add a drizzle of olive oil and place head down onto the tray. Bake for 30 minutes, until soft. Set aside to cool slightly. In a blender, add 200g of the baked butternut squash (leaving some aside for topping), 5 baked garlic cloves, nutmeg and milk. Blend until smooth. In a frying pan on medium-high heat, add 2 tbsp butter and once melted, diced onion. Fry for a few minutes and then add uncooked orzo. Mix and add stock. Cook on a medium-high heat until the stock has mostly evaporated, then add the hot water (almost like you would do with a risotto). Continue cooking until the orzo is completely cooked and the water has mostly evaporated. This was enough liquid for me to fully cook the orzo but add more hot water if you need. Whilst this is cooking, fry your sage leaves in a pan on medium-high heat with 1-2 tbsp butter for around 20 seconds, until crispy. Mix the butternut squash mixture into the cooked orzo, along with a final knob (approx 1 tbsp) of butter and 1 pinch of salt and pepper (taste here for preference). Serve in a bowl with some of the butternut squash, goats cheese and crispy sage. Enjoy!

#butternutsquash #squash #sage #crispysage #orzo #risotto #autumn #fall #cosyfood #autumnfood #cozy". 

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This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

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Mini Pumpkin Cheesecake Recipe - Glorious Treats

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This easy Mini Pumpkin Cheesecake recipe combine the yummy flavors of pumpkin pie with the creamy goodness of cheesecake in bite-sized form!

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Oven-Braised Pork Loin with Apples & Onions - Craving Tasty

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Moist, juicy and very tender, this braised pork loin dish is perfect for Sunday family dinners, Christmas or Thanksgiving dinners and more.

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This Coconut Curry Kabocha Squash Soup is the perfect thing to curl up with at the end of a chilly day. Made in one pot, this plant based soup is delicious, creamy, and full of warm flavors.