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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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  • 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


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.