Butternut Squash Crostini

November 18, 2013


  • 1 medium cooked butternut squash (only use one half of the squash)
  • Tablespoon Olio Nuovo
  • Salt And Pepper, to taste
  • 1 pinch nutmeg1 pinch dried sage
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 rustic baguette, sliced
  • 1 tablespoon Lucero Meyer Lemon Olive Oil
  • Kosher Salt & Freshly Ground Black Pepper, For Serving
  • Fresh mozzarella cheese, thinly sliced


  1. Preheat oven to 350. Cut squash in half and scoop out seeds. Drizzle with Olio Nuovo and season with salt and pepper. Cook for about 1 hour, until a fork can easily be inserted into squash.
  2. Once squash has cooled and able to handle, scoop out squash into a mixing bowl (only use half of the squash). Add salt, black pepper, onion powder, garlic powder, ground sage and nutmeg. Set aside.
  3. Heat oven to 375. Place the baguette slices on a baking sheet.  Drizzle each slice with Meyer Lemon olive oil.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.
  4. Spread butternut squash mixture on each crostini and top with a slice of fresh mozzarella cheese. Bake for 5-7 minutes or until cheese is melted and golden-brown. Sprinkle with salt and black pepper, enjoy!


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