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    Home » Appetizers and Snacks » Acorn Squash Crostini

    November 15, 2023 Appetizers and Snacks

    Acorn Squash Crostini

    Jump to Recipe Print Recipe

    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!

    Crostini topped with ricotta, acorn squash, mint, and pomegranate seeds

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Related
    • Acorn Squash Crostini

    Ingredients

    ingredients for acorn squash crostini
    • Crostini
    • Acorn squash
    • Olive oil
    • Salt
    • Red pepper flakes
    • Cinnamon
    • Sweet onion
    • Ricotta
    • Fresh mint
    • Pomegranate seeds

    See recipe card for quantities.

    Instructions

    cubed acorn squash tossed with olive oil, cinnamon, and red pepper flakes.

    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.

    Jammy onions and roasted acorn squash mashed together.

    In a pan on medium heat, coat with olive oil. Cook onion until jammy. Then, mash together the squash and onion mixtures.

    Crostini with ricotta and roasted acorn squash

    Spread a generous amount of ricotta on the crostini, then add a spoonful of the squash mixture.

    Crostini with ricotta, acorn squash, mint, and pomegranate

    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!

    Substitutions

    • 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!

    Variations

    • Spicy - add extra red pepper flakes to taste (I recommend doing this after mashing the squash and onion together).

    Storage

    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.

    Related

    Looking for other recipes like this? Try these:

    • skewers with brie, pears, arugula, prosciutto, and balsamic glaze
      Pear and Brie Salad Skewers
    • finished recipe of butternut squash pizza with kale and pancetta
      Butternut Squash Pizza
    • Fall Harvest Pasta
    • Roasted Sweet Potato and Kale Salad

    Acorn Squash Crostini

    A delicious fall/winter appetizer, made with crispy crostini topped with creamy ricotta, a tasty acorn squash/onion mixture, fresh mint, and pomegranate seeds.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Appetizer
    Servings 24 crostini

    Ingredients
      

    • 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
    • Ricotta
    • fresh mint chopped
    • pomegranate seeds
    • 24 crostini

    Instructions
     

    • 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.
    Tried this recipe?Let us know how it was!

    More Appetizers and Snacks

    • French Onion Crostinis
    • The Best Spicy Crab Dip
    • Goat Cheese, Mushroom, and Spinach Puff Pastry Bites
    • Thai Curry Chicken Satay

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