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Winter Squash Crostini

winter squash crostini 


  • 1 small butternut squash, halved lengthwise and seeded
  • 1/2 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 1/2 cups chopped shallots (about 4 large shallots)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 baguette, cut crosswise into (1/3-inch) thick slices
  • 3 tablespoons almond butter


Preheat oven to 350 degrees. Arrange squash on a greased 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.


10–12 servings


Adapted from Whole Foods 

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  • Nutrition Tip

    This appetizer or snack would make a great addition to your holiday meal. Winter squash is not only delicious but it is a great source of antioxidants. Antioxidants, including the carotenoid varieties that are abundant in squash, protect your body from cancer. They act to clean out the dangerous free radicals that enter your body from stress or the environment. Adding this veggie appetizer is a great way to stay healthy during your holiday meals.

    winter squash crostini nutrition facts
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