Serious Eats: Recipes

Acorn Squash Crostini with Crispy Bacon and Sage

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

We've always loved eating finger food, at catered events and at home, and we often find that it's just more delicious than whatever comes out as the main course. Our favorite finger food trick of all is to put any and all ingredients on top of a crusty piece of bread, then call it crostini.

This version, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but really it's easy and cheap. And so long as you have extra hands to put down festive cocktails and help assemble, you can make enough of these bites to spread holiday cheer to all of your friends. On the other hand, if what you're in need of is a main course, simply cut your slices of bread a bit larger, scoop more squash puree onto each slice, and sprinkle with copious amounts of bacon-sage topping. Voila—tartines for dinner!

Shopping List: 1 large acorn squash, $2.00; ¼ cup milk, $0.25 (prorated); 1 baguette, $2.00; ½ pound bacon, $2.00; 30 sage leaves, $1.00 (prorated).
Pantry Items: Butter, Salt, Olive Oil.
Total Cost (15 appetizer portions or 3 main course portions): $7.25

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, Big Girls, Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

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