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snacks & desserts

Walnut-Squash Crostini
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.
2 pounds Hubbard squash, roasted
2 tablespoons olive oil
1/2 medium onion, minced
2 tablespoons fresh mint, minced
1/8 teaspoon nutmeg
1/4 cup walnuts, toasted and minced
1/3 cup Asiago cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole-wheat baguette, thinly sliced
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Walnut-Squash Crostini

Walnut-Squash Crostini

Walnut-Squash Crostini
Two Stars Guiding Stars
  • Servings:10 (149 g)
  • Prep Time:10 minutes
  • Cook Time:10 minutes
1. Puree squash.
2. Over medium heat, saute onion in 1 tablespoon oil until lightly caramelized.
3. Add the cooked onion, mint, nutmeg, walnuts, cheese, 1 tablespoon olive oil to squash and puree.
4. Spread mix over baguette slices. Garnish with additional fresh mint and serve warm.