The perfect appetizer for your next fall get-together!
Today, we’re bringing you this Smashed Acorn Squash with Pumpernickel Crostini, the perfect appetizer for your next fall or holiday gatherings.
Inspired by a recipe from Kate Merker, we’ve added our own spooky twist by pairing the creamy, roasted squash with crisp pumpernickel crostini, making it as festive as it is flavorful. Whether you’re hosting a Halloween party or cozying up for a seasonal celebration, this savory snack will set the perfect mood.
We decided to add fried sage for an extra layer of flavor, but it’s completely optional! If you’d like to include it as well, keep scrolling to see how we made ours.
Smashed Acorn Squash with Pumpernickel Crostini
Ingredients
- 2 small (or 1 large) acorn squash, halved and seeded
- Kosher salt and freshly ground black pepper
- ¼ cup plus 1 tablespoon olive oil, divided
- 3 cloves garlic, peeled and thinly sliced
- ½ cup walnuts, roughly chopped
- 14 Small slices of Pumpernickel bread, toasted
- ⅓ cup bleu cheese, crumbled
- 12 Fried sage leaves for serving (optional)
Instructions
- Preheat oven to 400 degrees F.
- Season the halved and seeded squash with salt and pepper. Arrange cut sides down on a parchment-lined baking sheet. Roast in the oven for 30 minutes and then flip with the flesh side up.
- Drizzle 1 tablespoon of olive oil over the flesh side of the squash. Cover with parchment paper and roast for 15 minutes or until squash is fork tender.
- Scoop flesh into a bowl; discard skins. Lightly season with salt and pepper.
- While the acorn squash is roasting, over low heat in a small skillet, add 1/4 cup olive oil. Add the sliced garlic and walnuts. Cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown. Adjust heat as needed being sure garlic and nuts do not burn. Remove from heat and pour into a small bowl to halt cooking.
- Spread squash mixture on toast, dividing it among the slices of Pumpernickel. Top with a spoonful of the walnut garlic mixture, using the back of the spoon to make an indentation in the squash and adding the mixture to the well. Top with blue cheese and fried sage pieces (optional)
Fried Sage
Ingredients
- 12 sage leaves
- 2 tbsp butter
Instructions
- In a small skillet, melt butter over low heat, add the sage leaves, and cook for 2-3 minutes or until sage begins to brown. Flip the sage and cook for another minute on the opposite side. Remove from heat. The sage leaves will break apart slightly.
Looking for more appetizer recipes? Check out our 5 Savory Homemade Dips!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
