Smashed Acorn Squash and Garlicky Walnut Crostini
Roasted to bring out its natural sweetness, acorn squash becomes a delicious topping for party toasts. Combined with crumbled blue cheese and crispy fried sage leaves, this appetizer is bound to vanish in no time.
Ingredients
- 2 small (or 1 large) acorn squash, halved and seeded
- Kosher salt and freshly ground black pepper
- 1/4 cup plus 1 tablespoon olive oil, divided
- 2 cloves garlic, sliced
- 1/2 cup walnuts, roughly chopped
- 1 1/2 tsp. sherry vinegar
- 1 (12-ounce) baguette, sliced and toasted
- 2 oz. blue cheese, crumbled (about 1/2 cup)
- Fried sage leaves, for serving (optional)
Instructions
- Season squash with salt and pepper. Arrange cut sides down on a microwave-safe plate or baking dish. Microwave on HIGH until tender, 8 to 10 minutes. (Squash can also be roasted in a 425°F oven for 25 to 30 minutes.) Scoop flesh into a bowl; discard skins. Add 1 tablespoon oil and mash with a potato masher. Season with salt and pepper.
- Meanwhile, heat remaining 1/4 cup oil in a medium skillet over medium heat. Add garlic and walnuts. Cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes. Remove from heat and stir in vinegar.
- Spread squash mixture on toasts, dividing evenly. Top with walnut mixture, blue cheese, and fried sage, if desired.
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