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
107
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
  • 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%
Carbohydrate, by difference
21g
16%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
10mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
8mg
1%
Sodium, Na
6mg
0%
Water
72g
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.