These Butternut Squash Crescent Cups are a cozy, savory bite wrapped in buttery crescent dough and filled with roasted squash, caramelized onions, creamy cheese, and crispy sage. They're the kind of appetizer that looks impressive but is surprisingly easy to make.
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Why You'll Love This Recipe
Easy base: using crescent dough keeps this recipe strees free.
Flavor packed: roasted butternut squash, caramelized onions, and sage are a perfect trio.
Crowd favorite: they work as both an appetizer or a side dish, and guests always go back for seconds.
Key Ingredients for Butternut Squash Crescent Cups
- Butternut Squash: roasted with olive oil, brown sugar, and cayenne for a sweet spicy kick.
- Crescent roll dough: the shortcut that makes these little cups quick and easy.
- Havarti cheese: melty and creamy, but Monterey Jack works if you prefer.
- Caramelized onions: adds rich sweetness that balances the squash.
- Fresh sage: fried in butter for a crisp garnish and nutty flavor.
Ingredient Substitutions
- Use sweet potatoes instead of butternut squash for a different fall twist.
- Try goat cheese or feta in place of havarti for a tangier flavor.
- Swap in puff pastry sheets if you want a flakier bite.
Variations on Butternut Squash Crescent Cups
- Holiday style: add dried cranberries to the squash mixture for a festive touch.
- Savory spin: mix in crispy bacon crumbles for a heartier filling.
- Mini party bites: use a mini uffin tin for bite sized appetizers.
Tips for Perfect Crescent Cups
- Roast fully: make sure the squash is tender before adding it to the dough, so it melts into the filling.
- Caramelize slowly: low and slow heat brings out the sweetness in the onions.
- Serve warm: these are best right from the oven when the cheese is still melty.
How to Store and Reheat
Store leftover cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 8-10 minutes until warmed through.
Serve With...
These Butternut Squash Crescent Cups pair beautifully with other appetizers like Bacon Wrapped Water Chestnuts, Buffalo Chickpea Dip, and Mom's Easy Cheese Ball Recipe. For something sweet, serve them alongside these mini Pumpkin Cream Pie with Toffee Bits.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Butternut Squash Crescent Cups
Equipment
- Muffin tin
- Skillet
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Ingredients
- 8 ounces Refrigerated crescent dinner rolls
- 4 cups butternut squash cubed into bite sized pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon cayenne pepper , or to taste
- 1 tablespoon brown sugar
- ½ cup havarti cheese cut in small cubes (or monterey jack works well too)
- 9 fresh sage leaves
- ½ large onion sliced thin
- 2 tablespoons butter
Instructions
- Heat oven to 375 degrees F. Mix squash, olive oil, salt, cayenne, and brown sugar and place in roasting pan. Place in oven and roast until pieces are tender. About 30 minutes.
- While squash is cooking, prep onions by placing 1 tablespoon butter in medium hot skillet and cooking until browned. This took me about 20 minutes. Remove onions from pan, wipe out any moisture and place remaining tablespoon butter in pan. Cook until it starts to bubble, then add fresh sage and fry until sage becomes darker and butter is browned. Remove sage from pan and set aside on paper towel.
- If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
- Cut dough into 6 squares. Gently press squares into 6 ungreased muffin cups, shaping edges to form rims ¼ inch high.
- Mix cooked squash (will still be hot) with 3 pieces of sage (crumble the sage into the squash), and havarti cheese. Scoop squash into muffin cups. Top with caramelized onions.
- Bake 15 to 20 minutes or until edges are golden brown. Cool 5 minutes. Remove from muffin cups and garnish with fried sage leaf.
teresa says
what beautiful little gems, love the sage!
vanillasugarblog says
shelby these sound so GOOD!!!
Pegasuslegend says
Shelby saw this on ALL RECIPES Cant wait to try it!