Delicata Squash Crostini
With creamy goat cheese, velvety squash and tart pomegranate seeds, this colorful appetizer features all your favorite flavors of fall.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Delicata Squash Crostini
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 delicata squash
Olive oil
Salt, to taste
Pepper, to taste
1 L&B Baguette
1/2 cup hazelnuts, roughly chopped
1 - 3-ounce goat cheese log
Pomegranate seeds
Fresh rosemary, finely chopped
Directions
- Halve squash, remove seeds and cut into half-moon slices; then, cut each of those slices in half. Note: Delicata squash skin is tender enough to eat when cooked, so there’s no need to peel it.
- Brush squash slices with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes in a 400 F oven.
- Slice the baguette into ¼-inch slices and brush with olive oil on both sides. Bake at 350 F for 5-7 minutes.
- Heat hazelnuts in a dry skillet over medium-high heat, tossing occasionally, until nuts are browned and toasted.
- Spread goat cheese on the crostini; top each one with a slice of roasted squash, a few pomegranate seeds, hazelnuts and rosemary to serve.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Delicata Squash, 1 Pound
$1.99/lb$1.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Classic French Baguette, 12 Ounce
Deal
$3.49 was $3.99$0.29/oz
L&B Raw Hazelnuts, 8 Ounce
$7.99$1.00/oz
LaClare Original Goat Cheese, 4 Ounce
BOGO LaClare Goat Cheese
$5.49 was $5.49$1.37/oz
Not Available
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
Directions
- Halve squash, remove seeds and cut into half-moon slices; then, cut each of those slices in half. Note: Delicata squash skin is tender enough to eat when cooked, so there’s no need to peel it.
- Brush squash slices with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes in a 400 F oven.
- Slice the baguette into ¼-inch slices and brush with olive oil on both sides. Bake at 350 F for 5-7 minutes.
- Heat hazelnuts in a dry skillet over medium-high heat, tossing occasionally, until nuts are browned and toasted.
- Spread goat cheese on the crostini; top each one with a slice of roasted squash, a few pomegranate seeds, hazelnuts and rosemary to serve.