Crostini with Squash
This is the perfect recipe when you’re short on time and need to whip up an appetizer. It’s unbelievably tasty, simple—and just happens to be vegan! Feel free to use any kind of squash, depending on what is fresh and looks good.
1 Acorn Squash or Butternut Squash
Extra Virgin Olive Oil
2 Cloves of Garlic, Slivered
Kosher Salt or Sea Salt
Cracked Black Pepper
Ricotta, Full-Fat, Room Temperature, optional
Fresh Thyme, optional
Preheat oven to 400 degrees F. Cut the squash lengthwise in half, scoop out of seeds and set aside for another use, then score the squash with a knife making a checkerboard, drizzle with olive oil and season with a few pinches of salt. Bake the squash for about 60 minutes, until soft when pricked with a pairing knife.
Using store bought crostini or make your own: slice the bread thinly (roughly 1/4”) grill on a stove-top griddle or on a baking sheet on a single layer in the 400F preheated oven, flipping once for about 10-15 mins.
Scoop out the squash, and season to taste, stir in a bowl to make into a puree or slice thinly (as you see in the photo). Either place in a separate bowl for guests to D.I.Y. or scoop heaping tablespoons onto the crostini ready-to-go. Garnish with a drizzle of EVOO, a tiny pinch of sea salt and cracked black pepper, and a small sprig of fresh thyme.
Serve with a light wine with a touch of tannin, such as Beaujolais or Rosè.
Optional: Before garnishing with herbs, top the squash with a dollop of full-fat ricotta.