This is one of my new favorite fall recipes. I knew it was a winner when I made them for dinner and then again a few days later because Rich and I couldn’t stop talking about them…
I tend to like squash recipes that are more savory, so this is right up my alley! But if you wanted to make these a little sweet you could add a dash of cinnamon or nutmeg into the squash mixture, or top them with a drizzle of honey and a few dried cranberries. You could even swap butternut squash for acorn squash. The flavor profile is extremely adaptable and up to you! As for serving, eat them on their own for lunch, as a side with soup or salad, or as a show stopping appetizer.
Fall Crostini with Acorn Squash, Caramelized Onions, and Goat Cheese:
- 1 medium acorn squash
- 2 medium yellow onions
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried rosemary or 1 tablespoon fresh minced rosemary
- Salt and Pepper
- 2 teaspoons olive oil
- 3 tablespoons vegetable oil
- 6 ounces of goat cheese
- 5 large pieces of sourdough, toasted
Method:
Preheat the oven to 375 degrees. Cut the acorn squash in half, from stem to bottom tip. Scoop out the seeds and throw them away. Put the squash on a small roasting pan or baking dish, cut side up. Rib with the olive oil and season with salt and pepper. Put in the oven and roast for 50 – 65 minutes, until the flesh is tender and slightly caramelized.
Caramelize the onions by following these instructions.
Once the squash is cooked let is cool so you can handle it, about 10 minutes. Scoop the flesh into a medium bowl and slightly mash with a fork. Add the caramelized onions, chili powder, rosemary, and season with salt and pepper. Stir to combine, the squash will continue to break down at this point. Taste and adjust the seasoning.
Toast the bread. Top with a smear of the goat cheese and then the squash/onion mixture. Top everything with a sprinkle of crunchy sea salt.
Enjoy!
