I don’t know what happened this year. Usually I am a strictly no-fall-until-October type of person, but this year mid-August rolled around and I was READY. It took all of my self control to make it to September.
And now we’re in full fall mode. The current 80-degree weather can’t stop us. I have my mums, my sweaters are out, and our kitchen is a flurry of apples and cinnamon and soups and roasts and squash. Fall is so indisputably the best season of food to me!
And while we’re talking fall food, allow me to humbly suggest that this Roasted Acorn Squash and Bacon Bruschetta be on your fall food bucket list. Bacon and squash and onion roasting together bring on some serious fall comfort feels.
Not only is this bruschetta a delicious way to use acorn squash, it is my ideal combination of low-fuss + easy to make ahead + party food. So perfect for fall gatherings!
What makes this so easy is that everything cooks together on a sheet pan in the oven.
Just throw some sliced squash, bacon, and a quartered onion on a baking sheet, sprinkle with salt, pepper, and brown sugar, and roast.
The squash softens and gets so bacon-y, the bacon caramelizes slightly from the brown sugar, and the onion achieves roasted perfection.
Once it’s done, the squash and onion get whipped together with some cream cheese, then spread on a slice of toasted baguette and topped with crumbled bacon.
Can we talk about the baguette? Sometimes I wonder if I would even like bruschetta if it wasn’t served on a generously buttered and grilled piece of crunchy bread. In the name of research, I tried a lot of this squash on its own. Verdict: It is still delicious.
Grilling sliced baguette in butter can feel like a cumbersome last-minute task, but it is WORTH IT. It gets so toasty, and is the perfect crunch under that creamy, roasted squash. I like to also rub ’em with a clove of garlic. Because why not?
Roasted Acorn Squash and Bacon Bruschetta
- 1 (2 – 2.5 pound) acorn squash
- 1 tablespoon olive oil
- 1 tablespoon packed brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 red onion, quartered
- 4 slices thick bacon
- 2 ounces cream cheese
- 1 baguette, sliced
- 4 tablespoons butter
- 1 garlic clove
- Preheat oven to 425 degrees. Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Slice into 1-inch thick slices and arrange in a single layer on a large baking sheet. Drizzle with olive oil and flip to coat. Sprinkle with brown sugar, salt, and pepper. Arrange onion quarters and bacon slices around the sliced squash. Roast 30 minutes, until squash is fork-tender. When cool enough to handle, remove bacon and onion to a cutting board. Chop the roasted onion. Crumble the bacon. Using your fingers, separate the squash from the rind. Discard the rind and place squash in the bowl of a stand mixer fitted with the whisk attachment along with the chopped onion and cream cheese. Mix until creamy. Adjust seasoning to taste. Melt butter in a large saucepan or griddle over medium-high heat. Grill sliced baguette until golden brown. Remove and rub with garlic. To assemble bruschettas, spread each piece of grilled baguette with squash mixture and top with crumbled bacon. Serve warm or at room temperature.