Vinegar and crispy bits of pancetta brighten up the caramelized squash topping on this healthy appetizer. It also has a generous sprinkle of dried chiles. Two to seek out include Urfa, a smoky, mildly hot Turkish chile pepper, and Aleppo, which has moderate heat and a fruity tang. Find them in specialty markets and from online spice purveyors.

EatingWell Magazine, November 2021


Credit: Leigh Beisch

Recipe Summary

30 mins
30 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425°F.

  • Place squash, pancetta and garlic on a rimmed baking sheet. Toss with 1 tablespoon oil, oregano and ground pepper to coat well. Roast on the upper rack, stirring once, until the squash is tender and the pancetta is golden brown and crisp, about 30 minutes. Add vinegar and crushed red pepper and toss to combine.

  • Meanwhile, arrange baguette slices on another baking sheet and brush with the remaining 2 tablespoons oil. Bake on the lower rack until golden brown, about 15 minutes.

  • Mix ricotta, 3 tablespoons chives and 2 tablespoons Parmesan in a small bowl. Spread on the crostini. Top with the squash mixture, pistachios, the remaining 1 tablespoon chives and 2 tablespoons Parmesan. Serve warm.

Nutrition Facts

2 crostini
220 calories; fat 9g; cholesterol 11mg; sodium 318mg; carbohydrates 28g; dietary fiber 2g; protein 8g; sugars 2g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 420IU; potassium 265mg.