Ladies… this one is for you.
Sure, Bradley Cooper and Ryan Gosling may be easy on the eyes. Sure, Adam Levine may be able to pull off the ragged dirty white t-shirt look.
But really, let’s be honest. I know you. Deep down, you don’t want any of that superficial nonsense. What you really want, what really gets you going… is a man that knows his way around the kitchen.
And ladies, we have plenty of that today.
Welcome to the Wolfpack Thanksgiving. 5 guys. 5 recipes. #hotness
Me? I’m bringing this killer Roasted Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage to the party. It’s a seriously legit fall appetizer.
So let’s just break this down, shall we?
If you want great crostini, you need to start with some great bread. Your average lame baguette at the grocery store isn’t going to cut it. Look for a hearty, crusty loaf of something special. It is Thanksgiving, after all.
And ricotta. Sure, sure, you could go in the dairy aisle and pick up a plastic tub of whatever is on sale, but if you want to up your crostini game… go for the good stuff. Look for fresh, high-quality stuff. It’s worth it.
Please. Go for the thick-cut bacon. Splurge a little bit.
And for the love of all things that is right in this world… don’t skip the simple step of frying up some sage and drizzling on some honey. It totally takes this crostini from Ryan Seacrest to Ryan Reynolds.
If frying herbs is new to you… make it not new. It’s amazing… the sage gets nice and crispy and it gives it a mellow flavor. And really, let’s be super honest here… it just sounds great when you serve these to be like… oh yea, and it’s crowned with a beautiful fried sage leaf. Boom. Prepare to blow your guests’ minds.
Oh and one more thing… don’t go trying to substitute in regular old butternut squash. I mean, you totally could… but butternut squash already gets enough love in this world. Acorn squash is like middle child. It kinda gets overlooked. And it shouldn’t, because it’s waaaaay cooler than his older brother. Just saying.
Let’s talk about this Wolfpack, shall we?
We are a band of food blogger brothers… united by the sheer fact that dudes need to stick together. Especially in the food blog world.
David @ Spiced Blog is the grill master of the group… the dude is hardcore and will grill in the snow if he has to. He also grew up in the south, so the guy knows his comfort food.
Mike @ The Iron You is the health conscious one in the bunch. He competes in triathlons while simultaneously planning what kind of paleo-friendly awesomeness he’s going to cook up in the kitchen after.
Matt @ Real Food By Dad is always whipping up these crazy delicious sounding quick and easy meals. He’s got a few kids at home, so quick and easy are a must, especially when it comes to juggling their baseball schedules with weeknight dinner.
Sean @ Snack Fixation is a dude that loves to eat… he’s always bragging about all the awesome snacks he finds throughout NYC on Instagram (yea, I’m a bit jealous), and he’s also a beast in the kitchen.
If you aren’t already following these guys, you totally need to. They are the real deal in the kitchen…. super creative, all star recipes that constantly impress the heck out of me. And eve more important… they are genuinely awesome guys that love sharing their passion for food with others.
Here’s what they whipped up for the Wolfpack Thanksgiving:
David’s bringing his Easy Yeast Rolls to the party.
Mike whipped up some Sweet Potato Pie Waffles.
Matt upped the stuffing game with his Butternut Squash Stuffing.
Sean is making some Candied Pecan Muffin Bites.
That’s a Thanksgiving All Star lineup right there.
Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage
- Total Time: 40 minutes
- Yield: About 16-20 Crostini* 1x
- 1 loaf of good-quality crusty bread, cut into slices
- 1 acorn squash
- 1 package thick-cut bacon, cut into 1” pieces and cooked until golden brown
- 1 1/2 cups good-quality ricotta
- 1 bunch sage leaves
- Olive Oil
- Kosher salt
- Freshly ground pepper
- Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into 1/2″-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
- Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
- Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
- Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf. Devour immediately.
*yield depends upon size of bread. You’ll get more crostini from baguette slices than you would from ciabatta, for example.
- Prep Time: 10 mins
- Cook Time: 30 mins
Dude, you’re smooth with the ladies! You totally got game. Look at the way you started this post, you (almost) got me. HA!
And I totally agree with you, Ryan Gosling, Bradley Cooper and Adam Levine got nothing on us. We’re the freaking awesome wolfpack and we’re a (food) force to be reckon with!
Oh, btw, those crostini look really LEGIT!
Hahahaha I try, I try. They have absolutely nothing on us!
Woah! The appetizers totally get the short end of the stick on Thanksgiving. Everyone is always thinking about the pecan pie and whether or not the turkey will be good or not this year. But apps is where it’s at, my friend! These crostini look restaurant quality…no, check that…they look better than restaurant quality. I know where I’m spending my Turkey Day. At your house. Just as long as we can howl at the moon later in the evening. Deal? #WolfpackThanksgiving
Darn straight dude! I’m all about apps at any party! Hahaha, come on over anytime you want!
Alice // Hip Foodie Mom
This is like everything I love on a crostini, Chris! and crispy bacon and fried sage gets me every time! LOVE!
Hahaha gets me every time too 🙂
Your wife tuaght you well, Chris – “a man that knows his way around the kitchen” sure is a win over the easy on the eyes Bradley Coopers and Ryan Goslings – but – throw Taylor Kitsch into that mix and the scales might be tumbled!
With that said, that thick cut bacon, fried sage and honey take this crostini from Ryan Reynolds to Taylor Kitsch! LIKE WOA!
Hahahaha exactly! Thanks Shashi!
I will check out all theses great sites made by dude bloggers. That is some incredible meal the Wolfpack has planned. So jealous!
Thanks Silvia! Yea, those wolfpack guys are pretty great!
You’ve convinced me, I’ve got to get some acorn squash, what an insanely great creation you’ve got here Chris! Perfect for any Thanksgiving table. #wolfpackthanksgiving
Becca from ItsYummi.com
Chris, m’love…. (do you mind if a married woman calls you that? Oh never mind, because I’m doing it anyway) You’re singing every song my heart longs to hear. MEN COOKING… ohhh *sigh* and not just boxed mac and cheese, but GORGEOUS FOOD, like this crostini.. *swoon*… and then adding bacon to it! *sobbing happy tears* This is the best Thanksgiving ever!
Hahaha thanks Becca!
What a great initiative that you all had to team up! These crostini are mouth-watering. I’m so trying this recipe. Beautiful clicks. Pinned!
Hahaha thanks Oriana! It’s a fun way to collaborate with my fellow fave dudes!
Love how indulgent these crostinis are, Chris! I need like 8 of these during the the Seahawks/49ers game on Thursday.
Yea man, for sure! Who you rooting for?
haha the wolfpack thanksgiving! I love it! So much fun. And these crostini – Chris they look awesome. And I would most definitely go for the thick-cut bacon – it’s all I buy anymore! Too good to resist.
I knew I liked you… thick-cut bacon all the way!
Allie | Baking a Moment
What?? Oh my gosh this is so awesome. I’m talking about the crostini and the wolfpack too. Already following 3 of you, now I’m heading over to check out the remaining 2 😉 Thanks!
Hahaha thanks Allie! Yea, the wolfpack guys are all awesome! Love those dudes.
Renee | Two in the Kitchen
I love this “Wolfpack” Thanksgiving! How fun!! This appetizer looks perfect for Thanksgiving. And you are right, apps on Thanksgiving are often overlooked. But not with this amazing crustini!!
Thanks Renee! I’m always an app fan!
First of all, I am loving #WolfpackThanksgiving!!! I tried acorn squash for the first time recently and I am in love. This appetizer needs to happen 🙂
Haha thanks Zainab! Yea, us dudes stick together!
It’s like you knew all of my favorite things and made this recipe just for me. (When you said “Ladies” what you really meant was “Sarah”, right?). I could eat crostinis every day of my life and this one looks exactly like something I need. Most definitely pinned!
Hahaha, how did you know?! I did mean Sarah!
Love crostini’s! I can see myself polishing off many of these.. they are definitely going on my Christmas to make list.
Hahaha I may or may not have polished off many of them as well 🙂
Jocelyn (Grandbaby cakes)
This looks absolutely delicious!!!
Kitchen guys rock! And I could make a meal out of this appetizer — it’s right up my alley. Gorgeous photos, too, Chris. I like this Wolfpack thing. 🙂
Haha! Love this post, Chris! This appetizer looks AMAZING!! As in fill up on these and leave no room for turkey amazing. A crusty, high quality baguette is the stuff my dreams are made of!
These are beautiful! I was recently just declaring my love for crostini. They’re just so fun. And ricotta…. I always could use some ricotta in my life!
And sweet potato pie waffles?! Oh I’m all over that.
Oh my gosh! Haha loving the #WolfpackThanksgiving – so much fun!!! This appetizer looks incredible! Love the acorn squash and that hearty baguette and thick crust bacon? Whoa!! I want this for breakfast!
wow these look gorgeous! love the fried sage!
This post made me laugh out loud and drool at the same time. I’m sold on the Wolfpack, and the crostini. And I’ve always loved the Acorn squash. To prefer the butter is just nuts.
Gorgeous photos! Love the flavor combo and would be a lovely addition to any appetizer table. 🙂
And yes, I love a man who knows his way around the kitchen. 🙂
I’m feeling a little ‘snacky’ after a large dinner earlier and could just eat a few of these right about now! Love everything on them, but I’m especially intrigued to try that fried sage leaf. Frying herbs is new to me, but you’re right, I need to make it ‘not new’ … haha! Happy thanksgiving!