There are so many delicious squash and pumpkin varieties every Fall, it’s hard to choose! Two in particular I find hard to resist- kabocha and red Kuri. They both have a chestnut like texture, sweetness and they don’t require peeling. But, don’t get me wrong, I love pumpkin in all its forms. Choose your favorite and go!

I developed this delicious crostini for this year’s #virtualpumpkinparty It’s a huge crowd pleaser and can even double as a light meal. I love the contrasting textures and flavors. If you don’t care for goat cheese, ricotta substitutes beautifully as do vegan options. And, any extra cider marinade should be saved as it is a wonderful flavor bomb, adding that perfect hit of acid (no pun!) and subtle sweetness to almost anything you choose to try it with, vegetables, grains, beans, soups... !

Pumpkin Crostini with Chèvre and Lentils

note: I can’t eat garlic, and cook with very little of it. The marinade can handle plenty, so if you’re a garlic lover, add as much as you like. You also do not need to remove it as it can be served with the pumpkin.

Recipe

ingredients-

1 lb pumpkin/squash of choice, seeds removed (here I used Red Kuri as it doesn’t require peeling and is really flavorful) , cut into 1/2” slices

1/4+ cup olive oil

4 oz fresh goat cheese or ricotta, room temperature

1/3 cup beluga or French lentils, prepared per package directions (be sure to add aromatics and herbs to the cooking liquid)

1/2 cup cider vinegar

2 tsp sugar, honey or maple syrup (if your using a less sweet squash, up this to a Tbs)

chili flakes or chili sauce to taste (optional)

1-2 cloves garlic, crushed

Freah basil for garnish

Flaky sea salt

Fresh ground pepper

Crusty bread, sliced into portions of about 3-4 bites each

1- Preheat heavy bottomed skillet over medium heat.

2- Place cider vinegar, sugar, garlic and a pinch of salt (and currants if using) in a small sauce pan and simmer until sugar has melted and liquid has reduced by almost half. Set aside to cool, remove garlic cloves and add 1 Tbs olive oil.

3- Add 1 Tbs of the olive oil to the pan and cook squash in batches, careful not to overcrowd as you want the edges to caramelize. Season with sea salt and pepper to taste. When all are cooked, spread on a large plate or baking dish and dress with about 1/2 the cider vinegar dressing and adjust seasoning.

4- Grill or toast sliced bread, lightly brush with olive oil and toast a minute more.

5- Season cooked lentils with salt and paper and dress with olive oil and a Tbs of cider vinegar dressing.

6- Assemble: spread goat cheese on warm crostini. Top with a Tbs of lentils and a small mound of pumpkin. Top with flaky sea salt and fresh ground pepper to taste and basil.

Enjoy!