SPICY & SWEET SNACK
Say hello to the perfect fall appetizer 🍂—roasted butternut squash crostini but make it Sri Lankan. You’ve got all the cozy fall feels with the roasted squash, but then I hit it with cumin, coriander, mustard seeds, roasted curry powder, and fried curry leaves for that deep, toasty Sri Lankan flavor bomb.
The creamy ricotta spread is mellow but still carries the curry leaf magic, and then a drizzle of kithul treacle on top ties it all together with a sweet kick (like a Sri Lankan nod to balsamic). It’s sweet, spicy, creamy, crunchy—basically everything you want in a bite. A true little mash-up that proves Sri Lankan flavors and ricotta are besties. 🎃✨
Butternut Squash Crostini
Description
Sri Lankan spiced butternut squash crostini with ricotta & kithul treacle—sweet, spicy, creamy & the perfect fall appetizer.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 2 tbsp oil, cumin seeds, coriander seeds, mustard seeds, chili powder, curry powder, and 1½ tsp salt.
- Spread on a lined baking tray and roast for 25–30 minutes, until golden and tender.
- Heat 2 tbsp oil in a small pan, add curry leaves, and fry until crisp and fragrant.
- Stir these into the ricotta with the remaining ½ tsp salt. Mix until smooth and lightly whipped.
- Slice the baguette into ½-inch rounds. Toast in the oven for 5–7 minutes until golden and crisp.
- Spread each toasted baguette slice with the curry leaf ricotta. Top with roasted squash. Drizzle with kithul treacle (or balsamic) for that sweet finish.
- Garnish with the toasted curry leaves.
