Roasted Squash Crostini

Roasted squash crostini is the perfect fall appetizer. Complete with creamy cheese, crispy onions and roasted squash, you can't beat this super simple recipe.

Course Appetizers, Hors D'oeuvres

Cuisine American

Keyword crostini appetizer recipes, fall appetizer recipes, fall squash appetizer, roasted squash crostini

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 104kcal

Author Shannah Coe

Ingredients

1 butternut or acorn squash peeled and cut into cubes
1 red onion sliced
3 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 stalks rosemary
1 French baguette sliced
1/4 cup mascarpone cheese
1/2 Tablespoon fresh rosemary finely chopped

Instructions

Preheat oven to 425 degrees. Line a large rimmed baking sheet with nonstick foil. Set aside.
Toss squash and onion slices with olive oil. Season with salt and pepper. Add to prepared pan and place rosemary stalks among the pieces. Roast in oven for 20-25 minutes or until tender. Remove from oven.
1 butternut or acorn squash, 3 Tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 red onion, 3 stalks rosemary
In a small bowl, mix together mascarpone cheese and chopped rosemary.
1/4 cup mascarpone cheese, 1/2 Tablespoon fresh rosemary
Spread cheese mixture onto bread slices and top with roasted squash and onion mixture.
1 French baguette

Notes

The French baguette is sturdy enough that you don't need to toast it. If you use an Italian loaf or American baguette, I recommend brushing lightly with oil and toasting before adding the toppings.
You can substitute garlic and herb Alouette (or similar) for the mascarpone if you are unable locate it. It will have a slightly different taste but the flavors will still work well together.

Nutrition