Recipe: Butternut Squash Crostada

Fall is the most spectacular time to visit Asheville with the vibrant leaf-changing season. At Pinecrest Bed & Breakfast, we like to feature seasonal local produce at breakfast. This new dish, Butternut Squash Crostada, hits all the right notes.

Local Produce from Tailgate Markets

Produce from local farms is available at one of Asheville’s many tailgate markets. We often shop at the West Asheville, River Arts District, and North Asheville tailgate markets. This fall, the butternut squash for this recipe comes from our CSA market share from Full Sun Farm. From day one, we’ve been partners in both produce and flowers.

Galette or Crostada?

These interchangeable terms describe a rustic, free-form pie. Galette (like our heirloom tomato) is French, whereas crostada is the Italian version. Names aside, this is the closest thing to pizza that we serve for breakfast which is both hearty and delicious.

Butternut Squash Crostada

¾ lb butternut squash, peeled, cubed, and sliced thin
1 T olive oil
½ tsp salt
¼ tsp pepper

1 T olive oil
2 shallots, peeled and thinly sliced
1 cloves garlic, minced

7.5 oz ricotta cheese
2 T parmesan cheese, finely grated
1 T fresh sage leaves, chopped fine
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg
1 egg

1 chilled pie crust
1 c fresh baby spinach
Juice of ½ lemon
4 oz gruyere cheese, grated
1 egg, for egg wash
2 T parmesan cheese, finely grated


Preheat oven to 400. Toss butternut squash with oil, salt, and pepper then spread on a half-sheet pan. Bake for 30 minutes. Remove from oven and let cool (you can prep the squash one day ahead and store it in the fridge if desired.)

Heat a medium skillet over medium-low heat. Add olive oil and shallots, stirring occasionally until lightly browned and caramelized. Add garlic and cook for 30 more seconds. Remove from heat and set aside.

Meanwhile In a mixing bowl, add ricotta, parmesan cheese, salt and pepper, nutmeg, sage, and egg. Stir until combined and set aside.

Unroll the pie crust, and place it on a parchment-lined half-sheet pan. The crust should measure approximately 12” in diameter, use a rolling pin if necessary. Begin building layers by spreading the shallots/garlic mixture onto the pie crust, leaving a 1-½” border all the way around. Top with ricotta mixture then layer with spinach. Sprinkle the lemon juice over the spinach. Place the butternut squash as the next layer then finish with the gruyere cheese.

Working in 2-3” sections, bring the edges of the dough up and over the filling, overlapping as needed to create about a 1 ½” border. Whisk the egg and brush the edges of the dough then sprinkle dough with 2 T Parmesan cheese.

Bake at 400 degrees for 45 minutes. Let cool a few minutes then slice and serve.

Vacation in Asheville

Book your stay at Pinecrest Bed & Breakfast and we’ll do the cooking. A hot homemade breakfast is served daily at 9 am. Or make this special recipe for yourself at home and enjoy a taste of Asheville.