Acorn Squash and Burrata Toasts

When looking for Halloween appetizers that were not revolting, I came across these Italian recipes (although I was not prepared for the zombie I scrolled down to, that was a little revolting – made me jump!).

I made my version of the pumpkin and mozzarella bruschetta using burrata instead (which I guess is a little trendy right now but I just tried it and turns out it’s awesome, I also used it for my Vampire Slayer Pizza) and adding a dollop of harissa which adds a pretty pop of color as well as a little spice! They are simple and elegant and so easy to make that I’ll probably make it again when we have people over on Halloween.

Acorn Squash and Burrata Toasts

  • One acorn squash, halved and seeded
  • Olive oil
  • Sea salt & pepper
  • One whole wheat half baguette
  • 1 clove garlic
  • 4-6 oz burrata, sliced
  • few tablespoons harissa
  • Sliced green onions for garnish

Heat oven to 400°. Coat squash with olive oil, sprinkle with salt and pepper, and roast until very fork tender but not falling apart (20-30 minutes or so? I timed about as well as I measured). Cool squash enough to handle, then slice and scoop out (they will be mushy slices but still keep a little shape).

Heat broiler. Slice baguette and place on a baking sheet. Rub with garlic and brush with olive oil. Broil until toasty. Put a slice of burrata and a slice of squash on top of each one, then return under broiler for just a minute or two until the cheese just starts to melt.

Remove, put a dollop of harissa on each one, and a sprinkle of salt, pepper, and green onions. Serve warmish but would be find room temp.