Recipe & Photos by Diana Yen
Sweet, smoky, and colorful, these grilled delicata squash crostinis pair tender, caramelized slices of fall squash with creamy herbed labneh and bright pomegranate jewels. Grilled over live fire on the Cowboy Fire Pit Grill, the delicata develops a delicious char that balances perfectly with the tangy labneh and vibrant bursts of pomegranate. Served on charred toasts, this appetizer is a warm, inviting way to celebrate seasonal flavors.
How to Make Grilled Squash Crostinis with Herby Labneh
Servings: 4-6 | Prep Time: 15 min | Cook Time: 12-15 min | Total Time: ~30 min
Crostini Ingredients
- 1 medium delicata squash (about 1 to 1¼ pounds), halved lengthwise, seeded, and sliced into ¼-inch-thick half-moons
- 1 baguette or ciabatta, sliced into ½-inch-thick pieces olive oil, for brushing
- Kosher salt and freshly ground black pepper
Herbed Labeh Ingredients
- 1 cup labneh (or Greek yogurt)
- 1 tablespoon fresh parsley, finely chopped1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 1 small garlic clove, grated
- Kosher salt, to taste
For garnish
pomegranate seeds, parsley, mint, olive oil, flaky salt
Materials
Instructions
- Preheat a fire and set a grill grate over medium-high heat.
- In a small bowl, combine labneh, parsley, mint, lemon zest, grated garlic, and salt.
- Stir well and set aside.
- Brush the delicata squash slices with olive oil and season with salt and pepper.
- Place the delicata squash slices on the grill and cook for 4–5 minutes per side, until tender and caramelized with grill marks.
- Meanwhile, brush the bread slices lightly with olive oil and grill for 1–2 minutes per side, until toasted and warm.
- To assemble, spread a generous layer of herbed labneh on each toasted bread slice.
- Top with grilled squash slices, a sprinkle of pomegranate seeds, fresh herbs, a drizzle of olive oil, and a pinch of flaky salt. Serve immediately as a warm appetizer.
About
Diana Yen is a cookbook writer, photographer, and food stylist based in Ojai, California. She is the author of A Simple Feast and Firepit Feast, both of which reflect her belief in the beauty of seasonal, unfussy meals. With a background in home and lifestyle design, Diana brings a thoughtful visual sensibility to her work, focusing on the elegance of everyday cooking. Her creative collaborations with leading food and lifestyle brands celebrate simplicity, community, and a deep appreciation for the natural world. Her recipes, photography, and writing have been featured in Kinfolk, Cherry Bombe, Bon Appétit, Saveur, Food & Wine, Epicurious, and more.
