Roasted Acorn Squash Crostini
Serves: approximately 40
  • 6 tablespoons unsalted butter
  • 1 teaspoon chopped fresh sage
  • ½ teaspoon ground allspice
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1 (8-ounce) loaf baguette bread, cut into ¼-inch-thick slices
  • ⅓ cup extra-virgin olive oil
  • ¼ cup maple syrup
  • 3 acorn squash, peeled and diced (approximately 6 cups)
  • 4 ounces crumbled blue cheese
  • Garnish: fresh sage leaves
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a medium saucepan, bring butter, sage, allspice, ¼ teaspoon salt, and ⅛ teaspoon pepper to a simmer over medium-low heat until butter melts. Brush butter mixture onto both sides of bread slices. Lay slices on prepared baking sheet.
  3. Bake on top rack of oven until slices (crostini) are crisp and golden brown, approximately 15 minutes. Let cool completely on a wire rack.
  4. In a large bowl, stir together oil, maple syrup, remaining ¾ teaspoon salt, and remaining ⅝ teaspoon pepper. Add squash, stirring until evenly coated. Transfer to a 13×9-inch baking dish.
  5. Bake on bottom rack of oven for 25 minutes, stirring halfway through. Increase oven temperature to 400°, and bake until squash begin to crisp, approximately 10 minutes more. Let cool completely on a wire rack.
  6. Divide squash among crostini, and sprinkle with blue cheese. Garnish with sage, if desired. Serve immediately.
Toasted baguette slices can be made up to 3 days in advance, cooled, and stored in an airtight container at room temperature.
Recipe by TeaTime Magazine at