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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. 
5 from 2 votes
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Course: Appetizer, Bread, Breakfast
Cuisine: INTERNATIONAL
Keyword: Butternut Squash Crostini, Crostini
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 150kcal
Author: Food and Meal
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Equipment

Ingredients

Instructions

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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.

Notes

Top each crostini with pan fried walnuts and rosemary. Garnish with pomegranate arils just before serving.
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Nutrition

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.

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