Walnut-Squash Crostini

Walnut-Squash Crostini
Staff Writer
Walnut-Squash Crostini
Guiding Stars
Walnut-Squash Crostini

The recipe is delicious and flexible. Try using canned pumpkin purée for a faster preparation, or use your favorite nuts to change the flavor up, and feel free to mix up your choice of fresh herbs. This recipe comes from Guiding Stars.

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10
Servings
55
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds hubbard squash, cubed and roasted
  • ½ medium onion, minced
  • 2 Tablespoons olive oil
  • ⅓ Cup Asiago cheese, grated
  • ¼ Cup walnuts, toasted and minced
  • 2 Tablespoons fresh mint, minced, plus more for garnish
  • ¼ Teaspoon salt
  • ¼ Teaspoon ground pepper
  • ⅛ Teaspoon nutmeg
  • 1 whole-wheat baguette, thinly sliced

Directions

Purée the roasted squash. Over medium heat, sauté the onions in 1 tablespoon of the oil until lightly caramelized.

Add the cooked onion, cheese, walnuts, mint, salt, pepper, nutmeg, and the remaining 1 tablespoon olive oil to the squash and purée.

Spread the mix over the baguette slices. Garnish with additional fresh mint and serve warm.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
3g
13%
Carbohydrate, by difference
7g
5%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
11mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
8mg
1%
Sodium, Na
4mg
0%
Water
86g
3%

Walnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Walnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.