This recipe combines the sweetness of roasted acorn squash with the salty crispiness of prosciutto and the tanginess of goat cheese, all atop toasted baguette slices for a delightful appetizer or light meal.
Ingredients: 1 acorn squash, sliced into thin rounds. 2 tablespoons olive oil. Salt and pepper to taste. 4 slices prosciutto. 4 slices baguette, toasted. 4 ounces goat cheese. 2 tablespoons honey. Fresh thyme leaves for garnish.
Instructions: Preheat oven to 400F 200C. Place acorn squash rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and slightly caramelized. In a skillet over medium heat, cook prosciutto slices until crispy, about 2-3 minutes per side. Remove from skillet and let drain on paper towels. Spread goat cheese onto toasted baguette slices. Top each crostini with a roasted acorn squash round and a piece of crispy prosciutto. Drizzle honey over the crostini and garnish with fresh thyme leaves. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Etmun