This Roasted Acorn Squash Crostini with Crispy Prosciutto and Goat Cheese is one delicious two (maybe three) bite app! 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 delicious flavour and texture. Perfect for upcoming holiday parties!
Hey guys! How was your weekend? If you guys follow me on Instagram, you may have noticed that hubby and I were in Montreal. Boy oh boy, did we eat well! We had a little trip to celebrate our anniversary, which is actually today! We’ve been married for 13 years (and been together for 22 !!) It’s been a blast so far and looking forward to the next 22 years making memories with my BFF.
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 pics. 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….that is as crafty as I get, lol 😉
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.
‘Hmmmm……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).
They say (whoever they are) that if dogberries are plentiful this time of year, then the winter will be rough (aka a lot of snow). And we have a lot of dogberries this year. A lot. Beautiful to look at but, please, no snow!!
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 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!
Crostinis 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 Roasted Strawberry Crostini and Chanterelle Mushroom Crostini. Bread, good cheese and some quality toppings – there is no going wrong, am I right?
Before I go, I want to give a shout out to Annie from New York as the winner drawn for the copy of More Than Poutine on my giveaway! Enjoy Annie!
I hope to share more about our trip to Montreal on my next monthly faves….stay tuned! Until next time, take care and chit chat again soon 🙂
P.S. If you missed my last post, you can check it out here.
P.P.S. If you think this Roasted Acorn Squash Crostini with Crispy Prosciutto and Goat Cheese will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Roasted Acorn Squash Crostini with Crispy Prosciutto and Goat Cheese
Ingredients
- 3 slices prosciutto
- 2 cups acorn squash -small dice
- 2 tbsp olive oil -divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp herbes de provence -or thyme
- 8 slices baquette -cut about 1/2 inch thick
- 1/3 cup goat cheese
- 2-3 tbsp walnuts -chopped
- 2-3 tbsp balsamic reduction -see recipe notes below
- 1 tbsp fresh parsley -roughly chopped, optional
Instructions
- Preheat oven to 375F. Toss acorn squash with 1.5 tbsp. of olive oil, salt, pepper and Herbes de Provence (or thyme). Place on baking sheet and bake 15-20 minutes until tender and golden. Carefully remove from oven.
- The last 5-6 minutes of the acorn squash roasting, place prosciutto on a sheet pan and cook in oven alongside for 5-6 minutes or until crispy. Don't burn. Carefully remove and lay to one side.
- Brush slices of baguette with remaining 1/2 tbsp. of olive oil. Turn oven to broil and crisp about 2 minutes per side. Watch to ensure it doesn't burn. Carefully remove from oven.
- 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.
Recipe Notes
You can find balsamic reduction in the vinegar section of your supermarket or you can make your own. To make your own balsamic reduction, mix 1/4 cup of balsamic vinegar with 1 tbsp. of maple syrup in a heavy bottomed sauce pan on low heat for 12-15 minutes until reduced slightly and mixture coats the back of a spoon.
Wow! All the flavors in this gorgeous crostini are calling. Y name. Goat cheese is one of my favorites. Yum!
Thanks Michele! Love goat cheese too 🙂
I absolutely love baked squash. This recipe sounds like a blast! I love it. I love all the flavors you combined here – the prosciutto and the goat cheese. Oh man, I can’t wait to make this. Saving. and sharing.
Yay! So happy to hear that! Hope you love it, Natalie 🙂 Thanks so much!
i have eaten with my eyes, now have to try this soon. Crostinis look so pretty and filling. A meal in itself.
Haha – know what ya mean 😉 Thanks so much!
This looks so good! You see so many good Fall desserts and snacks but this has got to be the best appetizer ever for the Fall! Cannot wait to try it!
Thanks a bunch for the kind comment, Kelsey 🙂 Enjoy!
I’m a huge fan of squash, but I’ve only ever done a stuffed acorn squash, so now I NEED to use it for crostini! Totally loving all these flavours; goat cheese, walnuts, the herbs, and balsamic! Perfect for fall and holiday entertaining.
Yes! You should give it a try! Love little bits and bites and they do make for a lovely app for entertaining 🙂 Thanks Nicole!
What a lovely fall treat! This would be great for weekend snacking or as a holiday appetizer.
Thank you Sharon! It sure would 🙂
Dawn, this is such a beautiful crostini!! I love the mixtures of prosciutto and acorn squash. This is perfect for Fall entertaining. YUUMMMM!
Thank you Katie 🙂 It sure is! XOXO
I have never tried using acorn squash in crostini. This is so creative and looks so delicious.Pinned!
Thank you so much!! Hope you love it as much as I do 🙂
Wow, you must have been together since you were 10 years old, because you look so young!!Happy anniversary.
Also, I love a recipe that uses Herbes de Provence. That is actually my favourite spice in my spice rack!!
Hahaha – thanks Cathleen 😉 Love herbes de provence too!! It’s a definite go-to for me 🙂
Oh my! How fantastic – such a gorgeous combination of different textures from crispy toasted bread and crunchy bits of prosciutto (oh yum!) to creamy-dreamy goat cheese. Plus the range of flavors from salty to sweet. This has it allllll goin’ on! And hey – happy anniversary BTW! 😀
Thanks so much, Shelley! So happy that you like this one 🙂 Crostini are one of my fave things to make (and eat 😉 ). Appreciate the anniversary wishes too!!
This looks so good! I love acorn squash, but never thought of using it on crostini that way. I”m looking for all kinds of small bites ideas, to tempt my mother in law’s appetite – and I think she might enjoy a bite of this!
Love small bites too! Thanks Anne – hope you guys enjoy 🙂
I could make a MEAL out of this. Bread, cheese,…that wonderful topping. All I need is a glass of wine, a plateful of crostini to celebrate FALL! The perfect party app for sure.
I could too, Gloria!! Thanks so very much for the kind comment 🙂
What a great and unique idea for using acorn squash this fall! I love how simple the recipe is, yet I can tell it packs a definite flavor punch. Definitely saving this one!
Those dogberries sure are beautiful too – they really do make for a beautiful photo!
Thanks Shannon 🙂 Hope you enjoy the recipe!
That sounds and looks sooooo good! And I’m glad you explained about the berries because I wasn’t sure if maybe they were sea buckthorn berries! Good to know dogberries are edible, but not raw!
Thank you so much, Gabrielle! Haha – yeah, not very pleasant raw 😉
Happy Anniversary! These look like my kind of Autumn appy. I love the mix of flavours and textures. Anything that includes goat cheese is always a winner in my book. I’ve never heard of dogberries before, but they really are so pretty,
Thank you very much, Natalie 🙂 !! Have a lovely weekend!
Your Roasted Acorn Squash crostini look so delicious (and your other crostini recipes sound amazing, as well.) I love the combination of ingredients and textures that you used in this recipe – it is like a party in your mouth. Thank you for sharing, Dawn.
Thank you Denise! I love crostini 🙂 Haha – definitely a party in your mouth 😀
The colors is this crostini are amazing! I’m definitely going to give them a try! I just happen to have a squash sitting here looking for a purpose. Have a great day Dawn!
Thanks Christy! Sounds perfect 😉 Hope you enjoy them as much as I do. Have a great weekend!
wow! looks delicious!
Thanks Joyce 🙂
Dawn, I’ve pinned your crostini. They would make a terrific appetizer to sure for Thanksgiving.
Yay! Thanks Karen! They sure would be 😉 Enjoy!
Love the mix of flavors in this recipe, all placed on top of a toasty crostini! So perfect as an appetizer for a fall get together, beautiful and tasty!
Luci’s Morsels | fashion. food. frivolity.
Thank you Luci 🙂 I could make a meal out of just these!
These look incredibly delicious, Dawn! That flavor combo – almost like a fall salad on top of a crostini!! Absolutely gorgeous party fare…
Thank you very much, Marissa! Yeah, I guess that is right 🙂 Love a good crostini!
I have been so enamoured by y’alls love story and the pictures of your anniversary trip you posted on IG! Dawn, while moving and unpacking had me a tad bit busy and kept me from visiting my favorite bloggers, I was stalking…er…following y’all along on IG! With the last box unpacked, I’m so glad I get to visit you here again today cos today I learned about Dogberries! I’d never heard of them before – they are adorable – almost like red currants, maybe? By the way – if there’s too much snow there and y’all need to escape – I just gotta say we are expecting another mild winter down here in Northeast Georgia! Now – about these crostini – crostini are some of my fav appetizers too – and I so love the combo or roasted acorn squash, goat cheese and prosciutto you have on these! Delicious! Happy Wednesday to you – hope you have a wonderful rest of the week and upcoming weekend! XOXO
You’re too kind, Shashi!! Moving can certainly be a time sucker, that’s for sure! A mild winter would be awesome – I would definitely take that over snow any day! Getting cold just thinking about snow, lol 😀 Thank you for the sweet comment, as usual! Happy Wednesday (and weekend) to you too! XOXO
First of all, happy anniversary! That’s sooo wonderful 🙂 These crostinis are definitely made for celebrating. They even look happy! Love all the components on there. So…dogberries huh? When I first came to Canada I bought a bag of raw cranberries thinking I could eat them like grapes or cherries. I learned a valuable lesson that day haha! PS: +1 on no snow please!!
Thank you Jolina! They do, don’t they 🙂 Haha – funny about the cranberries….definitely not pleasant, I would imagine! And, yes, no snow!
Happy belated anniversary Dawn! I was totally jealous of all the good Montreal eats on your Instagram stories! Montreal is such an awesome city! And speaking of awesome, this crostini recipe is definitely being added to my holiday appetizer list! Yum!
Thank you Leanne!! It really is – so many good restaurants, so little time!
i’m sure these are great as an appetizer, but who needs to share? i’d probably just make this for lunch for myself one day and be a happy hoarder (; jk, but these really do sound awesome!
Haha! Right 😉 ?? Thanks Heather!
Happy Anniversary! And Montreal is a perfect place to celebrate 🙂 Loving these fabulous crostini. You totally had me at goat cheese. And loving those dogberries!
Thank you Jennifer!!
I was soo jealous of your Montreal trip!! One of my favourite places in Canada. There are so many good things to eat there, and I guess, the history is great too. Haha! We are totally on the same page – I just made a dish with crispy prosciutto! It’s the best! Sorry about the proliferous dogberries. Gaaah I’m not ready for boatloads of snow!!
It was so fun, Katherine! Mine too 🙂
Happy anniversary Dawn! So lovely to read about your wedding day and I am glad that you guys enjoyed your trip to Montreal. Such a vibrant city and the food scene is prefect for you:) Of all the winter squashes acorn squash is my favorite, so this recipe is getting pinned as we speak. Beautiful presentation, the dog berries are so pretty.
Thank you so much, Milena! We really did have a fun time! Appreciate the kind words and Pin 🙂
Such a pretty crostini, Dawn! It just has ALL of the fall feels. Acorn squash is underrated in my opinion, so I’m loving this tasty bite. And yay for dogberries! I’ve never heard of them, but I’m loving the pretty pop of color. Happy anniversary to you and your hubby! Cheers to 13 more years and many more! Pinned!
It totally is, isn’t it?? Thank you so much, Gayle! XO
Oh my gosh, these crostini look amazing! I am a HUGE fan of crispy prosciutto, and I’m thinking these crostini would be perfect for a holiday appetizer party. Also, happy anniversary! Laura and I also got married in the Fall…it’s the perfect time of the year for a wedding! I must admit that dogberries are new to me, but if I come across them I’ll make sure not to eat ’em raw. Thanks for the heads up there. Haha! Hope you have a great week ahead, Dawn!
Thank you David! Me and you both! Fall is definitely a beautiful time of year for a wedding with all those pretty fall colours! Haha – no definitely don’t eat the raw dogberries 😉 Have a great week too!
These need to make an appearance at my next cocktail party Dawn! They look incredibly savory and delicious! Pinned!
They do!! Thanks so much, Mary Ann 🙂
Happy anniversary! I saw all that amazing food you were posting and now Montreal is on my list of places I need to go SOON :). I’ve never heard of dogberries but they’re gorgeous and, being a crazy dog mom, I love the name, haha. This crostini sound delicious. I’m all about that goat cheese! Have a great week my dear!
Thank you Kelsie!! I really do need to go! So much to see, do and eat 🙂 Have a great week too!
I definitely saw your stories on IG and it looked like y’all had a BLAST celebrating! You and your hubby’s love story is so sweet!! The fact that you have known him since birth is mind blowing! #allthefeels I am loving this crostini, girlfriend!!! You really jam packed it with ALL the fall yum!! I could eat a dangerous amount of these beauties! I know you already had your Thanksgiving, but this would be a great appetizer for our Thanksgiving!! LOVE IT! Cheers, friend! xo
We really did!! So perfect for thanksgiving! Thanks so much, Cheyanne! XO
You know how I feel about my crostini and this is going in the repertoire! So tasty plus so pretty! Guess what? I received my cookbook this weekend! I’m so excited to peruse the recipes and make one for the blog! They’re all so fun! Have a great week, lady! And Happy Anniversary! I did follow along on your adventure over the weekend and your photos were beautiful! XOXO
I do 😉 Happy you received it! Have a great week too and thanks so much for the anniversary wishes! XOXO