Don't skip making these delicious, flavor-packed acorn squash crostini with ricotta, mint, and pomegranate seeds. They're an elegant and delicious appetizer to serve your guests!
This recipe is perfect in fall or winter! It's a great appetizer to serve for holiday parties or before Thanksgiving or Christmas dinner.
This was inspired by my Pear and Brie Salad Skewers on this site, seasonal dishes are always fun to serve!
- Acorn squash
- Olive oil
- Red pepper flakes
- Sweet onion
- Fresh mint
- Pomegranate seeds
See recipe card for quantities.
Preheat oven to 400F. Toss together the cubed squash, olive oil, salt, cinnamon, and red pepper flakes. Roast in oven until easily able to pierce with a fork.
In a pan on medium heat, coat with olive oil. Cook onion until jammy. Then, mash together the squash and onion mixtures.
Spread a generous amount of ricotta on the crostini, then add a spoonful of the squash mixture.
Garnish with chopped mint and pomegranate seeds.
Hint: Make sure to taste the acorn squash/onion mixture before putting it on the crostini to check if it has enough salt and red pepper flakes for your liking. If not, just mix in more to taste!
- Gluten free - Use a gluten free bread for your crostini and you're all set!
- Vegan - Replace the ricotta with your favorite vegan ricotta, all other ingredients already fit a vegan diet!
- Spicy - add extra red pepper flakes to taste (I recommend doing this after mashing the squash and onion together).
You can make the squash/onion mixture ahead of time and store in an airtight container in the refrigerator. Good for 2-3 days. Assemble acorn squash crostini just before serving for best results.
Looking for other recipes like this? Try these:
Acorn Squash Crostini
- 1 medium acorn squash
- 2 tablespoon olive oil (separated into 1 tablespoon portions)
- 1 teaspoon red pepper flakes
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 medium sweet onion quartered, thinly sliced
- fresh mint chopped
- pomegranate seeds
- 24 crostini
- Preheat oven to 400F.
- Cut acorn squash in half vertically (from tip to stem). Scoop out the seeds/stringy parts in the center. Peel, and cube into about ½-1" pieces.
- In a large bowl, toss the cubed acorn squash with 1 tablespoon olive oil, red pepper flakes, cinnamon, and salt.
- Place acorn squash mixture on a parchment paper lined baking sheet in a single layer. Bake until tender/able to easily pierce with a fork, about 20 minutes.
- Meanwhile, in a skillet on medium heat, coat with remaining 1 tablespoon olive oil and add onion. Cook, stirring occasionally until browned and slightly jammy, about 15 minutes.
- When squash and onions are both done, mix together in a large bowl. Mash together with the back of a large fork until well combined.
- Spread ricotta over the crostini. Then, spread on a spoonful of the squash mixture. Repeat on all crostini.
- Garnish all crostini with chopped mint and pomegranate seeds.