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Sweet and Sour Squash Crostini With Gruyère

Sweet and Sour Squash Crostini With Gruyère
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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 450° F. In a 9-by- 13-inch baking dish, mix together the sugar, vinegar, oil, 2 tablespoons water, and ¼ teaspoon each salt and pepper. Add the squash, onion, and thyme sprigs and toss to coat. Cover with foil and bake, tossing once, until beginning to soften, 20 to 25 minutes. Uncover and continue to bake, tossing once, until tender and glazed, 15 to 20 minutes more. Remove thyme springs and gently mash with a potato masher.
  2. Place the baguette slices on a baking sheet. Dividing evenly, top with the squash mixture and Gruyère. Bake until melted, 5 to 7 minutes. Sprinkle with the thyme leaves.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 183
  • Fat 7g
  • Sat Fat 3g
  • Cholesterol 16mg
  • Sodium 207mg
  • Protein 7g
  • Carbohydrate 26g
  • Sugar 11g
  • Fiber 3g
  • Iron 1mg
  • Calcium 192mg
What does this mean? See Nutrition 101 .

Quick Tip

The crostini can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Bake just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.