Squash-lovers, rejoice with me here: October is a month-long fiesta of enjoying interesting and delicious squash varieties fresh from the farm (or garden). These crostini are one of the simplest, most delicious dishes you can make with your favorite squash (I recommend trying hubbard: it’s creamy goodness is a seasonal treat).
The recipe is delicious and flexible—try using canned pumpkin puree for a faster preparation. Use your favorite nuts to change the flavor up, and feel free to mix up your choice of fresh herbs.
Servings: 10 (141 G)
Prep Time: 15 min.
Cook Time: 15 min.
- 2 lb. Hubbard squash, roasted
- 2 Tbsp. olive oil, divided
- ½ medium onion, minced
- 2 Tbsp. fresh mint, minced
- ⅛ tsp. nutmeg
- ¼ cup walnuts, toasted and minced
- ⅓ cup Asiago cheese, grated
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 whole-wheat baguette, thinly sliced
- Puree squash.
- Over medium heat, sauté onion in 1 tablespoon oil until lightly caramelized.
- Add the cooked onion, mint, nutmeg, walnuts, cheese, salt, pepper, 1 tablespoon olive oil to squash and puree.
- Spread mix over baguette slices. Garnish with additional fresh mint and serve warm.