This roasted acorn squash crostini with goat cheese and prosciutto is one delicious appetizer! Acorn squash is diced and roasted until golden brown and slightly caramelized. A generous spread of creamy goat cheese is the base and crispy prosciutto and walnuts give some added flavour and texture. This easy crostini recipe is perfect for upcoming holiday parties!
Hi friends! How was your weekend? Hubby and I were recently on a trip to Montreal for our anniversary. Boy oh boy, did we eat well!
I remember the day we got married. It was lovely fall day, but unbelievably cold. We grew up in a small town in rural Newfoundland by the Atlantic ocean and wanted to get some wedding pics on the shoreline with the rugged rocks and the ocean in the background. We froze our buns off, but the pictures were lovely. It was worth it for the pics, LOL.
What are Newfoundland Dogberries?
You may be wondering what type of berries are in my pictures. They are dogberries that grow on the dogberry tree.
These trees are quite popular in Newfoundland and can be found all throughout the Province this time of year. Dogberries are hard to miss because of their beautiful red colour.
At our wedding ceremony, we had some around for decoration, along with pumpkins and the like; it was definitely a fall wedding.
The colour of these berries is so vibrant, I couldn’t resist using them in my pics for this fall inspired crostini!
After that, I made a lovely centrepiece for my kitchen table.
Some people make jams or wine from the berries, but I would not recommend eating them raw. However, my father did. The day that I made these roasted acorn squash crostini, my parents popped by. I wanted them to try the crostini. I had my back turned for 5 seconds and dad had eaten a dogberry.
‘Hmm, whatever that was, it was really hard, kinda spicy.’
Mom and I looked at each other, wide-eyed.
‘Dad, they aren’t for eating!’
Jokingly, he said his tongue was getting numb.
In all seriousness, though, I don’t think it’s a bad thing to eat dogberries, it’s just not recommended. They are quite bitter raw (as dad found out the hard way).
How to Make Roasted Acorn Squash Crostini
Like most crostini, these are pretty easy to assemble (and even easier to eat).
Prosciutto is crisped in the oven and acorn squash is roasted for about 15 minutes until golden brown. The squash is diced in small pieces so it doesn’t take long to cook through.
Before roasting, I tossed the squash with Herbes de Provence. I use this quite often (especially for roasted potatoes). You can usually find it in the grocery store where you would find other herbs. Herbes de Provence is basically a mixture of herbs, typically thyme, lavender, rosemary and oregano. If you don’t have this on hand, you can use a pinch of each of these herbs or even just thyme would work lovely.
After the bread is golden brown and crisp, top with a generous spread of goat cheese, roasted acorn squash and the rest of your ingredients. A drizzle of balsamic reduction adds a lovely touch. I sprinkled with fresh parley as the colour contrasted nicely, but that is totally optional
These crostini are best enjoyed right away, but I’m sure that won’t be a problem!
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Crostini are one of my favourite things to eat and perfect for this time of year when entertaining.
If you want to some more awesome recipes, check out my Chanterelle Mushroom Crostini. Bread, good cheese and some quality toppings, there is no going wrong, am I right?
Hope you love these roasted squash crostini as much as we do!
If you try this squash and goat cheese crostini recipe, be sure to leave a comment below. Love to know how you enjoyed!
Roasted Acorn Squash Crostini with Goat Cheese
- 3 slices prosciutto
- 2 cups acorn squash cubes (peeled)
- 2 tablespoons olive oil , divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Herbes de Provence
- 8 slices baquette , cut about ½-inch thick
- ⅓ cup goat cheese
- 2 to 3 tablespoons chopped walnuts
- 2 to 3 tablespoons balsamic reduction (or honey)
- 1 tablespoon chopped fresh parsley (leaves only) (optional)
- Preheat oven to 375 degrees Fahrenheeit.
- Meanwhile, in a bowl, toss acorn squash with 1.5 tablespoons of olive oil, salt, pepper and Herbes de Provence. Place on a baking sheet and cook for 15 to 20 minutes or until tender and golden. Carefully remove from the oven and set aside.
- The last 5 to 6 minutes of the acorn squash roasting, place prosciutto on a sheet pan and cook in the oven alongside for 5 to 6 minutes or until crispy. Don't burn. Carefully remove and set aside.
- Place bread on a baking sheet and bake about 8 to 10 minutes or until it reaches desired doneness. Carefully remove from the oven and set aside.
- Spread goat cheese equally among bread slices, top with roasted acorn squash, walnuts, crispy prosciutto (crumbled) and walnuts. Drizzle with balsamic reduction. Garnish with parsley, if desired. Enjoy immediately.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.