Maple Bacon Delicata Squash Crostini

Bursting with sweet, earthy flavor when roasted, these seasonal gourds make the perfect featured ingredient for fall meals and appetizers.

Abby Thome of The Thome Home

Recipe - Heinen's of Rocky River

Prep Time15 Minutes

Servings12

Cook Time45 Minutes

Ingredients

Heinen’s baguette, sliced into ¼-inch rounds (For the Crostini)

Fresh thyme (For the Crostini)

1 cup ricotta cheese (For the Crostini)

Parmesan cheese (For the Crostini)

2 delicata squash, peeled, seeded and diced (For the Delicata Squash Puree)

1 Tbsp. Heinen’s maple syrup (For the Delicata Squash Puree)

2 Tbsp. Heinen’s olive oil (For the Delicata Squash Puree)

1/4 cup Heinen’s pumpkin puree (For the Delicata Squash Puree)

1/2 tsp. onion powder (For the Delicata Squash Puree)

1/2 tsp. garlic powder (For the Delicata Squash Puree)

1/2 lb. Heinen’s CARE Certified medium sliced bacon (For the Maple Cayenne Bacon)

Heinen’s maple syrup (For the Maple Cayenne Bacon)

Cayenne pepper (For the Maple Cayenne Bacon)

Directions

Preheat the oven to 400˚F.
Toss the diced delicata squash with a drizzle of olive oil and a good pinch of salt and pepper. Roast for 30-45 minutes on a baking tray until tender.
While the squash roasts, cook the bacon. Line a baking sheet with parchment paper and place the bacon on top. Brush the bacon with maple syrup and top with a light dusting of cayenne. Add the bacon to the oven when there is about 25 minutes remaining in the roasting time for the squash. Let cool before chopping.
Add the roasted squash, pumpkin puree, maple syrup, olive oil, onion and garlic powder to a food processor. Blend until smooth.
Place the baguette slices on a baking tray and drizzle with olive oil. Place the baking tray under the broiler of the oven for no more than 2 minutes. The edges of the baguette slices should be golden.
Smear a layer of ricotta cheese on each toasted baguette slice.
Spread a dollop of the delicata puree on top of the ricotta.
Add the chopped bacon.
Garnish with fresh thyme, a sprinkle of parmesan cheese and a drizzle of maple syrup.

15 minutes

Prep Time

45 minutes

Cook Time

Servings

Directions

Preheat the oven to 400˚F.
Toss the diced delicata squash with a drizzle of olive oil and a good pinch of salt and pepper. Roast for 30-45 minutes on a baking tray until tender.
While the squash roasts, cook the bacon. Line a baking sheet with parchment paper and place the bacon on top. Brush the bacon with maple syrup and top with a light dusting of cayenne. Add the bacon to the oven when there is about 25 minutes remaining in the roasting time for the squash. Let cool before chopping.
Add the roasted squash, pumpkin puree, maple syrup, olive oil, onion and garlic powder to a food processor. Blend until smooth.
Place the baguette slices on a baking tray and drizzle with olive oil. Place the baking tray under the broiler of the oven for no more than 2 minutes. The edges of the baguette slices should be golden.
Smear a layer of ricotta cheese on each toasted baguette slice.
Spread a dollop of the delicata puree on top of the ricotta.
Add the chopped bacon.
Garnish with fresh thyme, a sprinkle of parmesan cheese and a drizzle of maple syrup.