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 jelly or wine from the berries, but they’re not recommended to be eaten raw. They do make lovely centrepieces though!
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.
These crostini are best enjoyed right away, but I’m sure that won’t be a problem!
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
- 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
- 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.
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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!