Smashed Acorn Squash and Garlicky Walnut Crostini

6 – 8 serving(s)

20 mins

40 mins


  • 2 small (or 1 large) acorn squash, halved and seeded
  • Kosher salt and freshly ground black pepper
  • 1/4 c. plus 1 tablespoon olive oil, divided
  • 2 cloves garlic, sliced
  • 1/2 c. walnuts, roughly chopped
  • 1 1/2 tsp. sherry vinegar
  • 1 (12-ounce) baguette, sliced and toasted
  • 2 oz. blue cheese, crumbled (about 1/2 cup)
  • Fried sage leaves, for serving (optional)
  • Herbs and fruit for garnish If desired


  • Step 1
    Season squash with salt and pepper. Arrange cut sides down on a microwave-safe plate or baking dish. Microwave on HIGH until tender, 8 to 10 minutes. (Squash can also be roasted in a 425°F oven for 25 to 30 minutes.) Scoop flesh into a bowl; discard skins. Add 1 tablespoon oil and mash with a potato masher. Season with salt and pepper. 
  • Step 2
    Meanwhile, heat remaining 1/4 cup oil in a medium skillet over medium heat. Add garlic and walnuts. Cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes. Remove from heat and stir in vinegar. 
  • Step 3
    Spread squash mixture on toasts, dividing evenly. Top with walnut mixture, blue cheese, and fried sage, if desired.

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