How to Make Pomegranate and Roasted Butternut Squash Crostini

Crostino or ‘little toast’ is a traditional Italian antipasto. It consists of grilled or toasted bread slices which are conventionally topped with your choice of meat, cheese or vegetable.  However, in our today’s recipe – Pomegranate and Roasted Butternut Squash Crostini, we’re going to use sweet alternative toppings: pomegranate and butternut pumpkin. 

We’re going to use the humble but healthy goat cheese to bring out the potential.You won’t go wrong if you wish to add pomegranate and butternut squash crostini on your menu list when you invite your girlfriends for a nice chitchat.  Even the vibrant colors of pomegranate and butternut squash are enough to pep up your bonding moment.

Butternut Squash Crostini Recipe

How to Make Pomegranate and Roasted Butternut Squash Crostini 1

how to make Pomegranate and Roasted Butternut Squash Crostini

Pomegranate and Roasted Butternut Squash Crostini

This recipe makes Pomegranate and Roasted Butternut Squash Crostini, which is plenty to go around! You could even cut the slices into toast points if you require more servings. 
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Course: Appetizer, Bread, Breakfast
Keyword: Butternut Squash Crostini, Crostini
CookingStyle: Baking, Oven cook
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 150kcal
Author: Ms Kelly
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  • Oven


  • 1 baguette sliced into half inch thick per piece
  • Pomegranate seeds
  • Butternut squash roasted and cubed
  • Goat cheese
  • Aged balsamic vinegar


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  • Preheat broiler into 350⁰F and prepare the baguette slices on a baking sheet. Place them in a single- layer pile. Make enough spaces between each slice.
  • Set the bread under the broiler for some time until they are slightly toasted. After that, flip each slice onto the other side and toast again. You can toast the bread slices until they are golden which can take for about 15 minutes.
  • Put about 2 tablespoons of goat cheese on each baguette slice.
  • Assemble the crostini by topping the slices with the cubed butternut squash and pomegranate seeds.
  • Drizzle the crostini with balsamic vinegar and serve with your desired beverage.


Top each crostini with pan fried walnuts and rosemary. Garnish with pomegranate arils just before serving.
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Serving: 1serving | Calories: 150kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Butternut-Blue Cheese Crostini

How to Make Pomegranate and Roasted Butternut Squash Crostini – 5 Steps


  • 1 small butternut squash
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 2 small loaves 16 oz. /450g each rye and pumpernickel bread
  • 2 tablespoons plus 4 teaspoons olive oil divided
  • 2 teaspoons minced garlic
  • 1 1/3 cups 164 grams Gorgonzola cheese, crumbled
  • 2 tablespoons cream cheese
  • 3/4 cup 110 grams coarsely chopped walnuts
  • 1/4 cup 22 grams whole rosemary leaves
  • 1/2 cup 75 grams pomegranate arils for garnish


  1. Preheat oven to 350°F.
  2. Prepare the squash: Wash and carefully cut off the stem and base ends of a whole butternut squash in half lengthwise. Dig the seeds and membranes out with a large sturdy spoon. Remove skin from halves with a sharp knife. Note: Butternut squash are firm and can be hard to cut! Microwave halves for about three minutes to soften and loosen the skin for easier and safer peeling! Place halves face down in a baking dish or roasting pan; pour water into dish around squash about 1/2 inch deep. Cover with foil and roast for an hour or until fork tender. Let cool and chop into small cubes.
  3. Melt butter in a large skillet over medium heat. Add the butternut squash cubes and sprinkle with brown sugar. Season with salt and pepper to taste. Gently stir together using a spatula (squash will be very soft!). When all of the cubes are coated and heated through, remove from the heat and let cool completely.
  4. Toast the bread: Place 1/4-inch slices of bread on parchment lined baking sheets and drizzle all slices evenly with 2 tablespoons of olive oil. Bake 8-10 minutes, or until the rye bread is visibly well-toasted and the pumpernickel feels firm and dry on top. Set aside.
  5. Fry the walnuts and rosemary: Place 2 tablespoons of olive oil in a small skillet over medium-high heat. When the oil is hot, and a single rosemary leaf sizzles immediately when you add it to the oil, stir in all of the rosemary leaves and chopped walnuts. Cook stirring frequently until the nuts darken and the rosemary is crisp and fragrant, about 3-5 minutes. Remove from heat and pour onto a paper towel-lined plate. Sprinkle immediately with salt and pepper; set aside.
  6. Prepare the Gorgonzola spread: Using the same pan over medium low heat, add 2 teaspoons olive oil, then add minced garlic. Stir frequently and cook just until garlic begins to turn golden. Remove from heat and let cool; set aside.
  7. In a food processor, combine Gorgonzola, minced garlic, cream cheese and 2 teaspoons olive oil. Puree until mixture is whipped and smooth, stopping to scrape down sides of bowl so that all ingredients are thoroughly incorporated.
  8. Assemble the crostini: Evenly spread the cheese mixture onto the toasted bread slices, then add equal amounts of cubed butternut squash.

Hope you enjoy this Butternut Squash Crostini recipe

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