Butternut Squash Crostini

November 23, 2015

 

Crostini with chunky squash. You can mash cubes or leave them whole

 

Ingredients

 

1 medium butternut squash

1 Tbsp.Lucero Olio Novello 

salt and pepper, to taste

1 pinch nutmeg

1 pinch dried sage

1 tsp. garlic powder

1 tsp. onion powder

1 rustic baguette, sliced

1 Tbsp.

Lucero Meyer & Eureka Lemon Agrumato Olive Oil

kosher salt & freshly ground black pepper, for serving

fresh mozzarella cheese, thinly sliced

 

 

Instructions (Bake Squash)

Preheat oven to 350.

 

 

1-  Cut squash in half and scoop out seeds.

 

2-  Drizzle with Lucero Olio Novello and season with salt and

pepper.

 

3-  Cook for about 1 hour, until a fork can easily be inserted

into squash.

 

4-  Cook 30 to 40 mins if you want to use chunks on top of

the crostini.

 

5-  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.

 

 

Toast  Baguette , Add Squash and Mozzarella

Heat oven to 375.

 

 

6-  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.

 

7-  Spread soft butternut squash mixture or chuncks if you

desire, on each crostini and top with a slice of fresh mozzarella

cheese.

 

8-  Bake for 5-7 minutes or until cheese is melted and slightly

golden. Sprinkle with salt and black pepper, enjoy!

 

 

 


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