Walnut-Squash Crostini
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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Servings
10
servings
Ingredients
- 2 pound hubbard squash, cubed and roasted
- ½ medium onion, minced
- 2 tablespoon olive oil
- ⅓ cup asiago cheese, grated
- ¼ cup walnuts, toasted and minced
- 2 tablespoon 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.