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
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.