Pumpkin and Garlic Crostini
A spin on the classic tomato bruschetta, this fall inspired pumpkin crostini is sure to get you in the autumn spirit. This recipe will work with any variety of winter squash. Such as pumpkin, acorn, butternut, kabocha, hubbard etc.
Sticking in line with the classic bruschetta, this is a simple version of what you can do with pumpkin or squash. If you want to add some variety, you can top the crostini with ricotta or goat cheese then layer on the pumpkin.
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- 2 cup Squash (cubed)
- 2 Strips of bacon (Optional)
- 1/3 cup White wine
- 1/4 cup Extra Virgin Olive Oil
- 1 Baguette
- 1 pinch Salt
- 1 clove Garlic
- 1/2 tsp Thyme
- Prepare the Baguette
Cut the baguette on a diagonal about a 1/2" thick. Spread olive oil on one side of the bread. Smash a garlic clove and rub it over the bread to infuse the flavor.
- Broil the Bread
Line a baking sheet with foil and place on the cut bread. Place under the broiler for 5 minutes or until the top is crispy.
Alternatively you can grill or griddle the bread.
- Dice the squash
Carefully cut the squash into 1/4 inch cubes or as small as you would like.
- Prepare the pumpkin.
In a cold skillet add the bacon. Cooking until crispy and set aside. Wipe almost all the grease from the pan, leaving behind a tablespoon. If you are not using bacon add a tablespoon of olive oil.
Add the pumpkin, thyme and salt. Toss to combine. Pour in the wine and cover. Cook on medium low for around 10 minutes or until the squash is tender.
- Prepare the Bruschetta
Add the pumpkin to a bowl and allow to cool for a 5 minutes. Mix in the extra virgin olive oil. Adding the olive oil too quick will cause it to heat up and lose some of the flavor.
Top with bacon and serve with the crispy garlic crostini.