AutumnSpicedAcornSquashCrostiniwithRicottaandCranberryChutney

Ingredients

• •2 medium acorn squash, halved, seeds removed
• •2 tablespoons olive oil
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground allspice
• •1/4 teaspoon ground cloves
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 baguette, sliced into 1/2-inch rounds
• •1 cup ricotta cheese
• •1 cup cranberry chutney (store-bought or homemade)
• •2 tablespoons honey
• •2 tablespoons fresh thyme leaves, chopped
• •1/4 cup roasted pepitas (pumpkin seeds) for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Brush the acorn squash halves with olive oil and sprinkle with cinnamon, nutmeg, allspice, cloves, salt, and black pepper.

3. 3

   Place the squash halves cut-side down on a baking sheet lined with parchment paper.

4. 4

   Bake for 30-35 minutes, or until the squash is tender and can be easily pierced with a fork.

5. 5

   While the squash is roasting, place baguette slices on a separate baking sheet. Lightly drizzle with olive oil and bake for 8-10 minutes, or until golden and crisp.

6. 6

   Remove the acorn squash from the oven and let it cool slightly. Scoop the flesh into a bowl and mash until smooth.

7. 7

   Spread a layer of mashed acorn squash onto each crostini slice.

8. 8

   Top with 1-2 teaspoons of ricotta cheese and 1 teaspoon of cranberry chutney.

9. 9

   Drizzle a small amount of honey over the crostini and sprinkle with fresh thyme leaves.

10. 10

    Garnish with roasted pepitas before serving.