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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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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
Servings10
Calories Per Serving167
Total Fat5g7%
Sugar3gN/A
Saturated1g6%
Cholesterol3mg1%
Protein6g13%
Carbs24g8%
Vitamin A8µg1%
Vitamin C10mg17%
Vitamin E0.5mg2.3%
Vitamin K2µg3%
Calcium63mg6%
Fiber0.8g3.3%
Folate (food)19µgN/A
Folate equivalent (total)53µg13%
Folic acid20µgN/A
Iron2mg10%
Magnesium13mg3%
Monounsaturated2gN/A
Niacin (B3)1mg7%
Phosphorus62mg9%
Polyunsaturated0.9gN/A
Potassium51mg1%
Riboflavin (B2)0.1mg8.4%
Sodium291mg12%
Thiamin (B1)0.2mg14.6%
Zinc0.4mg3%