There’s something utterly cozy about pulling a tray of golden-edged Acorn Squash Crostini from the oven—the warm, nutty aroma mingles with sweet honey and a gentle crackle as you bite in. In my very first test run, I learned that slicing the squash into consistent ¼-inch rounds makes all the difference in even roasting. A later trial taught me that toasting the baguette slices just until they whisper soft bubbling around the edges gives the ideal crisp base. And yes, refrigerating the leftover roasted squash in an airtight container kept it tasting fresh for up to three days—a storage win I didn’t expect!
Why You’ll Love Acorn Squash Crostini
- Crispy crostini topped with silky-smooth ricotta and honey.
- Roasted squash rounds with tender centers and golden, caramelized edges.
- Bright pops of pomegranate and nutty crunch from toasted pepitas.
- A seasonal appetizer rooted in autumn harvest traditions.
A Little Background
One crisp October afternoon, I set out to capture autumn in a bite. After four rounds of tests—tweaking roast times, oil ratios and honey drizzles—I landed on this spin. Acorn squash, with its sweet, nutty flesh, has been savored since early American harvest feasts. Today, it shines atop crunchy bread, bridged by creamy cheese and bright jewel-like fruit.
Key Ingredients for Acorn Squash Crostini
- Acorn squash (2 medium): the star—slice into ¼″ rounds for even roasting; substitute kabocha if you like denser flesh.
- Olive oil (2 Tbsp): helps caramelize squash and toast bread—extra-virgin adds a fruity note.
- Baguette (12 slices): use day-old for sturdier toasts; cut ¼″ thick for perfect crunch.
- Ricotta (4 oz): provides creamy base; swap with goat cheese for tangier flavor.
- Honey (2 Tbsp + extra): balances savory squash with sweet drizzle; use wildflower for floral hints.
- Pepitas & pomegranate (¼ cup each): seeds add texture and brightness; toast pepitas lightly for extra nuttiness.
How to Make Acorn Squash Crostini
- Preheat oven to 400°F. Halve and seed 2 medium acorn squash, then slice into ¼″ rounds. In a bowl, toss squash with 1 Tbsp olive oil, ½ tsp kosher salt and a few grinds of black pepper. Arrange in a single layer on a parchment-lined sheet; roast 20–25 minutes, flipping once, until tender with golden edges.
- While squash roasts, brush 12 baguette slices with remaining 1 Tbsp olive oil. Place on a second sheet and bake 5–7 minutes until crisp and lightly browned.
- In a small bowl, stir together 4 oz ricotta and 2 Tbsp honey until glossy and smooth.
- To assemble, spread ricotta mixture on each crostini. Top with a squash round, then sprinkle with ¼ cup toasted pepitas and ¼ cup pomegranate arils. Drizzle extra honey and garnish with fresh thyme.
Pro Tips & Troubleshooting
- For uniform roast, trim squash edges so each slice matches—my mandoline saved me endless hand-chopping.
- If squash sticks, let it cool slightly before flipping to prevent tearing.
- Swap fresh sage leaves for thyme for an herbal twist that echoes fall flavors.
- Doubling? Roast squash in two pans for even air circulation; halve olive oil to reduce splatter.
Storage & Make-Ahead Guide
Cool all components to room temperature within 2 hours to meet food safety guidelines. Store roasted squash and ricotta mixture in separate airtight containers in the fridge up to 3–4 days. Keep crostini slices at room temp in a sealed bag for up to 1 day to preserve crunch. Reheat squash at 350°F for 5 minutes and refresh toasts under the broiler for 1–2 minutes.
Serving Suggestions
Serve these crostini alongside a crisp arugula salad dressed with lemon vinaigrette or pair with a warm butternut squash soup. They shine on a holiday platter, drizzled with extra honey or a splash of aged balsamic.
Frequently Asked Questions
- How do I easily cut an acorn squash? Pierce skin with a knife tip to microwave for 1 minute, then halve and slice—it softens the flesh for safer cutting.
- Can I use goat cheese instead of ricotta? Absolutely. Goat cheese adds tang; stir in a splash of milk for a spreadable consistency.
- What’s the best way to prep ahead? Roast squash and toast bread up to a day early. Store separately and assemble just before serving.
- How do I keep crostini from going soggy? Hold off on toppings until last minute and keep bread in an airtight container at room temperature.
- Can I reheat leftover crostini? Yes—warm squash at 350°F for 5 minutes and crisp toasts under the broiler for 1–2 minutes.
- What can I substitute for pomegranate seeds? Dried cranberries or chopped dried cherries offer a sweet-tart pop if fresh seeds aren’t available.
Final Thoughts
These Acorn Squash Crostini have become my go-to autumn nibble—each bite carries comforting roast flavor with bright, crunchy accents. I love serving them at gatherings and watching how quickly they vanish. Try your hand at this recipe and share your results—let’s celebrate fall, one crostini at a time!
More Recipes You’ll Love
- Butternut Squash Apple Bruschetta – similar crostini with roasted squash and sweet-tart toppings
- Pumpkin Whipped Feta Dip – a creamy cheese spread with autumnal flair
- Butternut Squash Soup – a warm, silky soup that mirrors fall squash flavors
- Roasted Delicata Squash – simple roasted squash slices to highlight seasonal produce
Acorn Squash Crostini
Ingredients
Roasted Squash & Bread
- 2 medium acorn squash deseeded, sliced into ¼″ rounds
- 2 Tbsp olive oil divided
- kosher salt to taste
- black pepper to taste
- 12 slices baguette sliced ¼″ thick
Ricotta Mixture & Garnishes
- 4 oz ricotta
- 2 Tbsp honey
- 0.25 cup pepitas toasted
- 0.25 cup pomegranate arils
- fresh thyme for garnish
Instructions
Roasted Squash & Bread
- Preheat oven to 400°F.
- In a bowl, toss acorn squash slices with 1 Tbsp olive oil, kosher salt, and black pepper until evenly coated.
- Arrange squash in a single layer on a parchment-lined baking sheet and roast 20–25 minutes, flipping halfway, until tender with golden edges.
- Brush baguette slices with remaining 1 Tbsp olive oil and bake 5–7 minutes until crisp and lightly browned.
Ricotta Mixture & Garnishes
- Stir ricotta and honey together until glossy and smooth.
- Spread the ricotta mixture on each crostini, top with a squash round, sprinkle pepitas and pomegranate arils, drizzle extra honey, and garnish with fresh thyme.