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!
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Roasted Acorn Squash Crostini with Goat Cheese
Ingredients
- 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)
Instructions
- 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.
Michele
Wow! All the flavors in this gorgeous crostini are calling. Y name. Goat cheese is one of my favorites. Yum!
Girl Heart Food
Thanks Michele! Love goat cheese too 🙂
Natalie
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.
Girl Heart Food
Yay! So happy to hear that! Hope you love it, Natalie 🙂 Thanks so much!
Aditi Bahl
i have eaten with my eyes, now have to try this soon. Crostinis look so pretty and filling. A meal in itself.
Girl Heart Food
Haha – know what ya mean 😉 Thanks so much!
Kelsey
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!
Girl Heart Food
Thanks a bunch for the kind comment, Kelsey 🙂 Enjoy!
Nicole
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.
Girl Heart Food
Yes! You should give it a try! Love little bits and bites and they do make for a lovely app for entertaining 🙂 Thanks Nicole!
Sharon
What a lovely fall treat! This would be great for weekend snacking or as a holiday appetizer.
Girl Heart Food
Thank you Sharon! It sure would 🙂
Katie Crenshaw | A Fork's Tale
Dawn, this is such a beautiful crostini!! I love the mixtures of prosciutto and acorn squash. This is perfect for Fall entertaining. YUUMMMM!
Girl Heart Food
Thank you Katie 🙂 It sure is! XOXO
Sri Mallya
I have never tried using acorn squash in crostini. This is so creative and looks so delicious.Pinned!
Girl Heart Food
Thank you so much!! Hope you love it as much as I do 🙂
Cathleen @ A Taste of Madness
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!!
Girl Heart Food
Hahaha – thanks Cathleen 😉 Love herbes de provence too!! It’s a definite go-to for me 🙂
Shelley @ Two Healthy Kitchens
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! 😀
Girl Heart Food
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!!
Anne Murphy
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!
Girl Heart Food
Love small bites too! Thanks Anne – hope you guys enjoy 🙂
Gloria
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.
Girl Heart Food
I could too, Gloria!! Thanks so very much for the kind comment 🙂
Shannon @loveatfirstbento
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!
Girl Heart Food
Thanks Shannon 🙂 Hope you enjoy the recipe!
Gabrielle @ eyecandypopper
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!
Girl Heart Food
Thank you so much, Gabrielle! Haha – yeah, not very pleasant raw 😉
Natalie Browne
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,
Girl Heart Food
Thank you very much, Natalie 🙂 !! Have a lovely weekend!
Denise from Urb'n'Spice
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.
Girl Heart Food
Thank you Denise! I love crostini 🙂 Haha – definitely a party in your mouth 😀
Christy
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!
Girl Heart Food
Thanks Christy! Sounds perfect 😉 Hope you enjoy them as much as I do. Have a great weekend!
Joyce
wow! looks delicious!
Girl Heart Food
Thanks Joyce 🙂
Karen (Back Road Journal)
Dawn, I’ve pinned your crostini. They would make a terrific appetizer to sure for Thanksgiving.
Girl Heart Food
Yay! Thanks Karen! They sure would be 😉 Enjoy!
Luci's Morsels
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.
Girl Heart Food
Thank you Luci 🙂 I could make a meal out of just these!
Marissa
These look incredibly delicious, Dawn! That flavor combo – almost like a fall salad on top of a crostini!! Absolutely gorgeous party fare…
Girl Heart Food
Thank you very much, Marissa! Yeah, I guess that is right 🙂 Love a good crostini!
Shashi at Savory Spin
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
Girl Heart Food
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
Jolina
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!!
Girl Heart Food
Thank you Jolina! They do, don’t they 🙂 Haha – funny about the cranberries….definitely not pleasant, I would imagine! And, yes, no snow!
Leanne | Crumb Top Baking
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!
Girl Heart Food
Thank you Leanne!! It really is – so many good restaurants, so little time!
heather (delicious not gorgeous)
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!
Girl Heart Food
Haha! Right?? Thanks Heather!
Jennifer @ Seasons and Suppers
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!
Girl Heart Food
Thank you Jennifer!!
Katherine | Love In My Oven
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!!
Girl Heart Food
It was so fun, Katherine! Mine too 🙂
Milena | Craft Beering
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.
Girl Heart Food
Thank you so much, Milena! We really did have a fun time! Appreciate the kind words and Pin 🙂
Gayle @ Pumpkin 'N Spice
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!
Girl Heart Food
It totally is, isn’t it?? Thank you so much, Gayle! XO
David @ Spiced
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!
Girl Heart Food
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!
Mary Ann | The Beach House Kitchen
These need to make an appearance at my next cocktail party Dawn! They look incredibly savory and delicious! Pinned!
Girl Heart Food
They do!! Thanks so much, Mary Ann 🙂
Kelsie | the itsy-bitsy kitchen
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!
Girl Heart Food
Thank you Kelsie!! I really do need to go! So much to see, do and eat 🙂 Have a great week too!
Cheyanne @ No Spoon Necessary
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
Girl Heart Food
We really did!! So perfect for thanksgiving! Thanks so much, Cheyanne! XO
[email protected]
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
Girl Heart Food
I do 😉 Happy you received it! Have a great week too and thanks so much for the anniversary wishes! XOXO