YIELDS:
6 – 8 serving(s)

PREP TIME:
20 mins

TOTAL TIME:
40 mins

Ingredients

• 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
  

Preparation

• 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.