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Photo: Leigh Beisch
Active Time:30 minsTotal Time:30 minsServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsdelicata squash, halved lengthwise, seeded and thinly sliced½cupdiced pancetta (2 ounces)4clovesgarlic, minced3tablespoonsextra-virgin olive oil, divided2teaspoonsdried oregano½teaspoonground pepper1tablespoonmalt vinegar or Zhenjiang black vinegar1teaspooncrushed red pepper, such as Urfa or Aleppo24sliceswhole-grain baguette (1/2 inch thick, cut diagonally)1cuppart-skim ricotta cheese4tablespoonschopped fresh chives, divided4tablespoonsgrated Parmesan cheese, divided4tablespoonsunsalted shelled pistachios, coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsdelicata squash, halved lengthwise, seeded and thinly sliced
½cupdiced pancetta (2 ounces)
4clovesgarlic, minced
3tablespoonsextra-virgin olive oil, divided
2teaspoonsdried oregano
½teaspoonground pepper
1tablespoonmalt vinegar or Zhenjiang black vinegar
1teaspooncrushed red pepper, such as Urfa or Aleppo
24sliceswhole-grain baguette (1/2 inch thick, cut diagonally)
1cuppart-skim ricotta cheese
4tablespoonschopped fresh chives, divided
4tablespoonsgrated Parmesan cheese, divided
4tablespoonsunsalted shelled pistachios, coarsely chopped
DirectionsPosition racks in upper and lower thirds of oven; preheat to 425°F.Place squash, pancetta and garlic on a rimmed baking sheet. Toss with 1 tablespoon oil, oregano and ground pepper to coat well. Roast on the upper rack, stirring once, until the squash is tender and the pancetta is golden brown and crisp, about 30 minutes. Add vinegar and crushed red pepper and toss to combine.Meanwhile, arrange baguette slices on another baking sheet and brush with the remaining 2 tablespoons oil. Bake on the lower rack until golden brown, about 15 minutes.Mix ricotta, 3 tablespoons chives and 2 tablespoons Parmesan in a small bowl. Spread on the crostini. Top with the squash mixture, pistachios, the remaining 1 tablespoon chives and 2 tablespoons Parmesan. Serve warm.Originally appeared: EatingWell Magazine, November 2021
Directions
Position racks in upper and lower thirds of oven; preheat to 425°F.Place squash, pancetta and garlic on a rimmed baking sheet. Toss with 1 tablespoon oil, oregano and ground pepper to coat well. Roast on the upper rack, stirring once, until the squash is tender and the pancetta is golden brown and crisp, about 30 minutes. Add vinegar and crushed red pepper and toss to combine.Meanwhile, arrange baguette slices on another baking sheet and brush with the remaining 2 tablespoons oil. Bake on the lower rack until golden brown, about 15 minutes.Mix ricotta, 3 tablespoons chives and 2 tablespoons Parmesan in a small bowl. Spread on the crostini. Top with the squash mixture, pistachios, the remaining 1 tablespoon chives and 2 tablespoons Parmesan. Serve warm.
Position racks in upper and lower thirds of oven; preheat to 425°F.
Place squash, pancetta and garlic on a rimmed baking sheet. Toss with 1 tablespoon oil, oregano and ground pepper to coat well. Roast on the upper rack, stirring once, until the squash is tender and the pancetta is golden brown and crisp, about 30 minutes. Add vinegar and crushed red pepper and toss to combine.
Meanwhile, arrange baguette slices on another baking sheet and brush with the remaining 2 tablespoons oil. Bake on the lower rack until golden brown, about 15 minutes.
Mix ricotta, 3 tablespoons chives and 2 tablespoons Parmesan in a small bowl. Spread on the crostini. Top with the squash mixture, pistachios, the remaining 1 tablespoon chives and 2 tablespoons Parmesan. Serve warm.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)220Calories9gFat28gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
