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.](https://girlheartfood.com/wp-content/uploads/2017/10/Roasted-Acorn-Squash-Crostini-with-Crispy-Prosciutto-and-Goat-Cheese-6.jpg)
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.
![Ingredients for a roasted squash crostini recipe.](https://girlheartfood.com/wp-content/uploads/2017/10/Roasted-Acorn-Squash-Crostini-with-Crispy-Prosciutto-and-Goat-Cheese.jpg)
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!
![Roasted acorn squash crostini on a marble board next to dogberries.](https://girlheartfood.com/wp-content/uploads/2017/10/Roasted-Acorn-Squash-Crostini-with-Cripy-Prosciutto-and-Goat-Cheese-4-Tall.jpg)
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, such as 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.](https://girlheartfood.com/wp-content/uploads/2017/10/Roasted-Acorn-Squash-Crostini-with-Crispy-Prosciutto-and-Goat-Cheese-Collage.jpg)
These crostini are best enjoyed right away, but I’m sure that won’t be a problem!
![Close-up of a roasted squash crostino.](https://girlheartfood.com/wp-content/uploads/2017/10/Roasted-Acorn-Squash-Crostini-with-Crispy-Prosciutto-and-Goat-Cheese-5-Tall.jpg)
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.](https://girlheartfood.com/wp-content/uploads/2020/07/Roasted-Acorn-Squash-Crostini-with-Crispy-Prosciutto-and-Goat-Cheese-6-300x300.jpg)
Roasted Acorn Squash Crostini
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
- â…“ 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 sheet pan and bake for 15 to 20 minutes or until tender and golden brown. Carefully remove from the oven and set aside.
- During the last 5 to 6 minutes of the acorn squash roasting, line another sheet pan with parchment paper. Arrange the slices of prosciutto in a single layer on the sheet pan, ensuring the slices aren't touching. Bake in the oven alongside the acorn squash for 5 to 6 minutes or until crispy. Watch carefully to ensure it doesn't burn. Carefully remove and set aside.
- Place bread on a sheet pan (you can use one of the sheet pans you just used). Brush the bread with the 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.
© Girl Heart Food Inc. Photographs and content are copyright protected.
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!
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 🙂
stepho smid
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).
Dawn | Girl Heart Food
Thank you very much!! So happy you enjoyed!!
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!
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 😀