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.
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.
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