Winter Squash Crostini

Winter Squash Crostini

Makes about 2 dozen
The nutty sweetness of butternut squash combined with sautéed shallots and almond butter makes a delicious and surprising topping for crostini. For a festive touch, top with toasted almonds. Substitute other winter squash, if you like.
  • 1 small butternut squash, halved lengthwise and seeded
  • 1/2 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 1/2 cup chopped shallots (about 4 large shallots)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 baguette, cut crosswise into (1/3-inch) thick slices
  • 3 tablespoons almond butter
  • Canola spray oil
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Preheat the oven to 350°F. Lightly coat a baking sheet with spray oil. Arrange squash on the prepared baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)

Heat oil in a large skillet over medium-high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.

Add shallots and almond butter to food processor with squash and purée until smooth. Spread over warm crostini and serve.
Nutritional Info: 
Per Serving: Serving size: 2 each, 150 calories (25 from fat), 3g total fat, 270mg sodium, 27g carbohydrates, (2 g dietary fiber, 2g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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