Name: Chile-Spiced Delicata Squash Crostini
Total time: 30 min
Ingredients: 1.5 pounds delicata squash, halved lengthwise, seeded and thinly sliced; .5 cup diced pancetta (2 ounces); 4 cloves garlic, minced; 3 tablespoons extra-virgin olive oil, divided; 2 teaspoons dried oregano; 0.5 teaspoon ground pepper; 1 tablespoon malt vinegar or Zhenjiang black vinegar; 1 teaspoon crushed red pepper, such as Urfa or Aleppo; 24 slices whole-grain baguette (1/2 inch thick, cut diagonally); 1 cup part-skim ricotta cheese; 4 tablespoons chopped fresh chives, divided; 4 tablespoons grated Parmesan cheese, divided; 4 tablespoons unsalted shelled pistachios, coarsely chopped

Chile-Spiced Delicata Squash Crostini

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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.

By Nik Sharma

Published on October 8, 2021

Chile-Spiced Delicata Squash Crostini — Photo: Leigh Beisch

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Egg Free Low-Calorie Soy-Free

Jump to Nutrition Facts

Ingredients

1 ½ pounds delicata squash, halved lengthwise, seeded and thinly sliced
½ cup diced pancetta (2 ounces)
4 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons dried oregano
½ teaspoon ground pepper
1 tablespoon malt vinegar or Zhenjiang black vinegar
1 teaspoon crushed red pepper, such as Urfa or Aleppo
24 slices whole-grain baguette (1/2 inch thick, cut diagonally)
1 cup part-skim ricotta cheese
4 tablespoons chopped fresh chives, divided
4 tablespoons grated Parmesan cheese, divided
4 tablespoons unsalted shelled pistachios, coarsely chopped

Directions

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 (per serving)

220	Calories
9g	Fat
28g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 2 crostini
Calories 220
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 8g	16%
Total Fat 9g	12%
Saturated Fat 3g	15%
Cholesterol 11mg	4%
Vitamin A 420IU	8%
Sodium 318mg	14%
Potassium 265mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.