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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). Full details are in the recipe card below, but here are the basics:

    Essentially, acorn squash is roasted until tender and prosciutto is cooked until crispy. 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.

    Toast the bread. After it’s golden brown and crisp, top with a generous spread of goat cheese. Then add the roasted acorn squash, crispy prosciutto, walnuts and balsamic reduction. I also sprinkled with fresh parley as the colour contrasted nicely, but that is totally optional.

    Collage of some steps to assemble acorn squash crostini.

    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
     

    • 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
    • 3 slices prosciutto
    • 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 bake for 15 to 20 minutes or until tender and golden brown. 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 bake 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, brush with remaining ½ tablespoon of olive oil and bake for 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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    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
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