Roasted Acorn Squash Crostini with Crispy Prosciutto and Goat Cheese -
5 from 11 votes

Roasted Acorn Squash Crostini with Crispy Prosciutto and Goat Cheese

This Roasted Acorn Squash Crostini with Crispy Prosciutto and Goat Cheese is one delicious two (maybe three) bite app!  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 delicious flavour and texture.  Perfect for upcoming holiday parties!
Course Appetizer
Cuisine Italian
Keyword roasted squash, appetizer, finger food
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 crostini
Author Dawn - Girl Heart Food


  • 3 slices prosciutto
  • 2 cups acorn squash -small dice
  • 2 tbsp olive oil -divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp herbes de provence -or thyme
  • 8 slices baquette -cut about 1/2 inch thick
  • 1/3 cup goat cheese
  • 2-3 tbsp walnuts -chopped
  • 2-3 tbsp balsamic reduction -see recipe notes below
  • 1 tbsp fresh parsley -roughly chopped, optional


  • Preheat oven to 375F. Toss acorn squash with 1.5 tbsp. of olive oil, salt, pepper and Herbes de Provence (or thyme). Place on baking sheet and bake 15-20 minutes until tender and golden. Carefully remove from oven.
  • The last 5-6 minutes of the acorn squash roasting, place prosciutto on a sheet pan and cook in oven alongside for 5-6 minutes or until crispy. Don't burn. Carefully remove and lay to one side.
  • Place bread on a baking sheet and bake about 8-10 minutes or until it reaches desired doneness. Carefully remove from oven and lay to one side.
  • 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.


You can find balsamic reduction in the vinegar section of your supermarket or you can make your own. To make your own balsamic reduction,  mix 1/4 cup of balsamic vinegar with 1 tbsp. of maple syrup in a heavy bottomed sauce pan on low heat for 12-15 minutes until reduced slightly and mixture coats the back of a spoon.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood