We first tasted this Charred Delicata Squash Bruschetta when Jesse Skiles, Head Chef at Ken’s Artisan Pizza, prepared it during a knife skills demo at the STEELPORT factory in early December. Jesse’s cooking focuses on letting seasonal ingredients speak for themselves, using straightforward techniques to bring out their best. This dish reflects that approach and comes together easily at home with a handful of thoughtful steps.
Charred Delicata Squash Bruschetta
Serves: About 3 people per medium delicata squash
(Plan on roughly 1 to 2 pieces of toast and a generous spoon of burrata per person.)
Ingredients
For the crostini
- Sliced ciabatta or rustic bread
- 1–2 garlic cloves, finely grated or minced
- Olive oil (about 1 tablespoon per large slice of bread)
For the tomato jam
- Whole tomatoes (fresh or canned)
- Olive oil
- Salt and pepper
For the pomegranate vinaigrette
- Pomegranate seeds
- Less expensive balsamic vinegar
- Olive oil
For the squash
- 1 medium delicata squash
- Olive oil
- Salt and pepper
- Pomegranate vinegar (about 1 tablespoon per serving)
For finishing
- Burrata (about ½ ball per person)
- Toasted hazelnuts, roughly crushed
- Aged balsamic vinegar (thick and syrupy) - we use La Vecchia Dispensia 12-year
- Pumpkin seed oil (optional but nice)
- Red leaf sorrel, microgreens, or fresh herbs (parsley or chives work well)
Instructions
1. Make the crostini
Preheat your oven to 375°F or heat a grill pan.
Mix the garlic with enough olive oil to brush your bread. Lay the bread slices on a sheet pan, brush generously with the garlic oil, and toast in the oven for 8–12 minutes until crisp and lightly golden. Set aside.
2. Make the tomato jam
Lower the oven to 225°F.
Spread the tomatoes in a baking dish, drizzle with olive oil, and season with salt. Roast uncovered, stirring every 20–30 minutes, until thick, concentrated, and jam-like. This can take 1 to 1½ hours.
Once cooled slightly, blend in a food processor until smooth. Taste and adjust seasoning.
3. Mix the pomegranate vinaigrette
Mix equal parts pomegranate kernels and less expensive balsamic with a little olive oil.
4. Prepare the squash
Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into thin half-moons.
Heat a large skillet over medium-high heat with a good drizzle of olive oil. Add the squash in a single layer, season with salt and pepper, and cook until golden and slightly crisp, turning once.
When the squash is browned, deglaze the pan with pomegranate vinegar (about 1 tablespoon per serving). Let it bubble for 30 seconds so it coats the squash. Remove from heat.
5. Assemble
Spread a spoonful of tomato jam on each crostini. Tear burrata over the top.
Spoon the warm squash over the burrata, then finish with crushed hazelnuts, herbs, a drizzle of aged balsamic, and a few drops of pumpkin seed oil if using.
Serve immediately.