Acorn Squash Crostini
Tasty fall appetizer featuring toasted baguette rounds topped with roasted acorn squash, honeyed ricotta, pepitas, and pomegranate arils.
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.
Notes
I found that slicing the acorn squash into consistent ¼-inch rounds ensures even roasting and caramelization.
Allow the roasted squash to cool for a few minutes before flipping to avoid tearing the slices.
Leftover squash and ricotta mix keep well in separate airtight containers for up to 3 days—reheat squash at 350°F for 5 minutes and refresh crostini under the broiler.