Description
A simple and delicious appetizer featuring roasted butternut squash spread on toasted bread with a homemade pesto.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 baguette, sliced
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan
- 1 garlic clove
- 1/4 cup olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
- Toast baguette slices for 5 minutes until crisp.
- Blend basil, pine nuts, Parmesan, garlic, and olive oil into a smooth pesto.
- Spread roasted squash on toast and top with pesto.
Notes
- Use gluten-free bread if needed.
- Substitute walnuts for pine nuts if preferred.
- Store pesto in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg
Keywords: butternut squash, pesto, crostini, appetizer