Roasted Acorn Squash Crostini is a wonderful savory to serve for an autumnal afternoon tea. Roasted Acorn Squash Crostini pictured with Turkey Tea Sandwiches.
- 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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- Bake on top rack of oven until slices (crostini) are crisp and golden brown, approximately 15 minutes. Let cool completely on a wire rack.
- 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.
- 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.
- Divide squash among crostini, and sprinkle with blue cheese. Garnish with sage, if desired. Serve immediately.
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