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Acorn Squash & Persimmon Crostada

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Acorn Squash & Persimmon Crostada
15 December 2010

Acorn Squash & Persimmon Crostada

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

1 Acorn Squash (peeled and diced)
1 Shallot (Minced)
2 Cloves of garlic (minced)
2 Fuyu Persimmons (peeled and diced)
1t. Cracked Black pepper
1T. Salt
2 T. Olive oil
1T. Thyme (minced)
1 Whole Wheat Baguette
4 oz. Laura Channel Goat Cheese


In a large bowl combine first 8 ingredients and toss well to combined and coat with the olive oil. Spread this mixture out on a lined baking sheet and roast for 25 minutes at 375*. Once mixture has come out of the oven using a fork slightly mash the ingredients together, let cool.  Cut Baguette into ¼ inch slices cut on the Bias and place the squash mixture on top of each crostini. Crumble goat cheese over the squash mixture and bake for 6 minutes at 350* or till crostini is crisp. Serve on a platter for a great fall party starter.

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