Chile-Spiced Delicata Squash Crostini

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Chile-Spiced Delicata Squash Crostini
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.
active:
30 mins
total:
30 mins
Servings:
12
Chile-Spiced Delicata Squash Crostini Leigh Beisch

Ingredients

Directions

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

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  • 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

Serving Size:
2 crostini
Per Serving:
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.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/26/2023
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