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    Home » Recipes » Appetizers and Snacks

    Roasted Acorn Squash Crostini

    Published: October 23, 2017 Updated: September 23, 2019 / By: Dawn | Girl Heart Food 70 Comments

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    A close-up of roasted squash crostino.

    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!

    Roasted acorn squash crostini on a dark grey platter next to dogberries.

    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.

    Roasted acorn squash crostini on a marble board next to dogberries.

    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 wouldn’t recommended eating them, especially raw. They are quite bitter raw (as dad found out the hard way). They do make lovely centerpieces though!

    Ingredients for a roasted squash crostini recipe.

    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

    Collage of some steps to make a roasted squash crostini recipe.

    These crostini are best enjoyed right away, but I’m sure that won’t be a problem!

    Close-up of a roasted squash crostino.

    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 these 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!

    Roasted acorn squash crostini on a dark grey platter.

    Roasted Acorn Squash Crostini

    Dawn | Girl Heart Food
    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!
    5 from 11 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer
    Servings 8 crostini
    Prevent your screen from going dark

    Ingredients
     

    • 3 slices prosciutto
    • 2 cups acorn squash cubes (peeled)
    • 2 tablespoons olive oil, divided
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon Herbes de Provence
    • 8 slices baguette, 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

    Instructions

    • Preheat oven to 375 degrees Fahrenheeit.
    • Meanwhile, in a bowl, toss acorn squash with 1.5 tablespoons of olive oil, salt, black 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. Serve and enjoy!

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword crostini recipe, crostini with goat cheese, roasted acorn squash recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Michele

      September 24, 2018 at 2:32 pm

      5 stars
      Wow! All the flavors in this gorgeous crostini are calling. Y name. Goat cheese is one of my favorites. Yum!

      Reply
      • Girl Heart Food

        September 24, 2018 at 7:07 pm

        Thanks Michele! Love goat cheese too 🙂

        Reply
        • stepho smid

          October 24, 2021 at 2:48 pm

          This one of the best foods I have ever made and tasted! I added a bit more herbs and then 4 large sage leaves (cut small).

          Reply
          • Dawn | Girl Heart Food

            October 24, 2021 at 4:40 pm

            Thank you very much!! So happy you enjoyed!!

            Reply
    2. Natalie

      September 24, 2018 at 7:19 am

      5 stars
      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.

      Reply
      • Girl Heart Food

        September 24, 2018 at 12:04 pm

        Yay! So happy to hear that! Hope you love it, Natalie 🙂 Thanks so much!

        Reply
    3. Aditi Bahl

      September 24, 2018 at 3:25 am

      5 stars
      i have eaten with my eyes, now have to try this soon. Crostinis look so pretty and filling. A meal in itself.

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:59 am

        Haha – know what ya mean 😉 Thanks so much!

        Reply
    4. Kelsey

      September 24, 2018 at 12:48 am

      5 stars
      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!

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:59 am

        Thanks a bunch for the kind comment, Kelsey 🙂 Enjoy!

        Reply
    5. Nicole

      September 23, 2018 at 10:22 pm

      5 stars
      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.

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:59 am

        Yes! You should give it a try! Love little bits and bites and they do make for a lovely app for entertaining 🙂 Thanks Nicole!

        Reply
    6. Sharon

      September 23, 2018 at 9:49 pm

      5 stars
      What a lovely fall treat! This would be great for weekend snacking or as a holiday appetizer.

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:58 am

        Thank you Sharon! It sure would 🙂

        Reply
    7. Katie Crenshaw | A Fork's Tale

      September 23, 2018 at 6:32 pm

      5 stars
      Dawn, this is such a beautiful crostini!! I love the mixtures of prosciutto and acorn squash. This is perfect for Fall entertaining. YUUMMMM!

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:58 am

        Thank you Katie 🙂 It sure is! XOXO

        Reply
    8. Sri Mallya

      September 23, 2018 at 4:45 pm

      5 stars
      I have never tried using acorn squash in crostini. This is so creative and looks so delicious.Pinned!

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:57 am

        Thank you so much!! Hope you love it as much as I do 🙂

        Reply
    9. Cathleen @ A Taste of Madness

      September 23, 2018 at 1:40 pm

      5 stars
      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!!

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:55 am

        Hahaha – thanks Cathleen 😉 Love herbes de provence too!! It’s a definite go-to for me 🙂

        Reply
    10. Shelley @ Two Healthy Kitchens

      September 23, 2018 at 1:04 pm

      5 stars
      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! 😀

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:55 am

        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!!

        Reply
    11. Anne Murphy

      September 22, 2018 at 6:08 pm

      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!

      Reply
      • Girl Heart Food

        September 24, 2018 at 11:54 am

        Love small bites too! Thanks Anne – hope you guys enjoy 🙂

        Reply
    12. Gloria

      September 18, 2018 at 2:43 pm

      5 stars
      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.

      Reply
      • Girl Heart Food

        September 18, 2018 at 3:26 pm

        I could too, Gloria!! Thanks so very much for the kind comment 🙂

        Reply
    13. Shannon @loveatfirstbento

      November 01, 2017 at 10:36 pm

      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!

      Reply
      • Girl Heart Food

        November 03, 2017 at 9:34 am

        Thanks Shannon 🙂 Hope you enjoy the recipe!

        Reply
    14. Gabrielle @ eyecandypopper

      October 27, 2017 at 11:32 am

      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!

      Reply
      • Girl Heart Food

        October 27, 2017 at 4:04 pm

        Thank you so much, Gabrielle! Haha – yeah, not very pleasant raw 😉

        Reply
    15. Natalie Browne

      October 27, 2017 at 11:07 am

      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,

      Reply
      • Girl Heart Food

        October 27, 2017 at 4:02 pm

        Thank you very much, Natalie 🙂 !! Have a lovely weekend!

        Reply
    16. Denise from Urb'n'Spice

      October 27, 2017 at 10:54 am

      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.

      Reply
      • Girl Heart Food

        October 27, 2017 at 4:01 pm

        Thank you Denise! I love crostini 🙂 Haha – definitely a party in your mouth 😀

        Reply
    17. Christy

      October 27, 2017 at 10:07 am

      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!

      Reply
      • Girl Heart Food

        October 27, 2017 at 4:00 pm

        Thanks Christy! Sounds perfect 😉 Hope you enjoy them as much as I do. Have a great weekend!

        Reply
    18. Joyce

      October 27, 2017 at 9:55 am

      wow! looks delicious!

      Reply
      • Girl Heart Food

        October 27, 2017 at 3:59 pm

        Thanks Joyce 🙂

        Reply
    19. Karen (Back Road Journal)

      October 26, 2017 at 12:42 pm

      Dawn, I’ve pinned your crostini. They would make a terrific appetizer to sure for Thanksgiving.

      Reply
      • Girl Heart Food

        October 27, 2017 at 3:47 pm

        Yay! Thanks Karen! They sure would be 😉 Enjoy!

        Reply
    20. Luci's Morsels

      October 25, 2017 at 9:42 pm

      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!

      Reply
      • Girl Heart Food

        October 26, 2017 at 9:41 am

        Thank you Luci 🙂 I could make a meal out of just these!

        Reply
    21. Marissa

      October 25, 2017 at 3:56 pm

      These look incredibly delicious, Dawn! That flavor combo – almost like a fall salad on top of a crostini!! Absolutely gorgeous party fare…

      Reply
      • Girl Heart Food

        October 25, 2017 at 4:05 pm

        Thank you very much, Marissa! Yeah, I guess that is right 🙂 Love a good crostini!

        Reply
    22. Shashi at Savory Spin

      October 25, 2017 at 2:43 pm

      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

      Reply
      • Girl Heart Food

        October 25, 2017 at 4:04 pm

        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

        Reply
    23. Jolina

      October 25, 2017 at 9:39 am

      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!!

      Reply
      • Girl Heart Food

        October 25, 2017 at 4:02 pm

        Thank you Jolina! They do, don’t they 🙂 Haha – funny about the cranberries….definitely not pleasant, I would imagine! And, yes, no snow!

        Reply
    24. Leanne | Crumb Top Baking

      October 25, 2017 at 9:37 am

      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!

      Reply
      • Girl Heart Food

        October 25, 2017 at 4:01 pm

        Thank you Leanne!! It really is – so many good restaurants, so little time!

        Reply
    25. heather (delicious not gorgeous)

      October 25, 2017 at 3:25 am

      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!

      Reply
      • Girl Heart Food

        October 25, 2017 at 11:25 am

        Haha! Right?? Thanks Heather!

        Reply
    26. Jennifer @ Seasons and Suppers

      October 24, 2017 at 9:53 am

      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!

      Reply
      • Girl Heart Food

        October 24, 2017 at 2:44 pm

        Thank you Jennifer!!

        Reply
    27. Katherine | Love In My Oven

      October 24, 2017 at 12:40 am

      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!!

      Reply
      • Girl Heart Food

        October 24, 2017 at 2:44 pm

        It was so fun, Katherine! Mine too 🙂

        Reply
    28. Milena | Craft Beering

      October 23, 2017 at 2:07 pm

      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.

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:16 pm

        Thank you so much, Milena! We really did have a fun time! Appreciate the kind words and Pin 🙂

        Reply
    29. Gayle @ Pumpkin 'N Spice

      October 23, 2017 at 2:07 pm

      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!

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:15 pm

        It totally is, isn’t it?? Thank you so much, Gayle! XO

        Reply
    30. David @ Spiced

      October 23, 2017 at 12:57 pm

      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!

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:14 pm

        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!

        Reply
    31. Mary Ann | The Beach House Kitchen

      October 23, 2017 at 12:51 pm

      These need to make an appearance at my next cocktail party Dawn! They look incredibly savory and delicious! Pinned!

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:13 pm

        They do!! Thanks so much, Mary Ann 🙂

        Reply
    32. Kelsie | the itsy-bitsy kitchen

      October 23, 2017 at 12:46 pm

      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!

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:13 pm

        Thank you Kelsie!! I really do need to go! So much to see, do and eat 🙂 Have a great week too!

        Reply
    33. Cheyanne @ No Spoon Necessary

      October 23, 2017 at 10:27 am

      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

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:12 pm

        We really did!! So perfect for thanksgiving! Thanks so much, Cheyanne! XO

        Reply
    34. [email protected]

      October 23, 2017 at 8:43 am

      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

      Reply
      • Girl Heart Food

        October 23, 2017 at 8:11 pm

        I do 😉 Happy you received it! Have a great week too and thanks so much for the anniversary wishes! XOXO

        Reply

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