Walnut-Squash Crostini

Name: Walnut-Squash Crostini
Ingredients: 2 pound hubbard squash, cubed and roasted; ½ medium onion, minced; 2 tablespoon olive oil; ⅓ cup asiago cheese, grated; ¼ cup walnuts, toasted and minced; 2 tablespoon fresh mint, minced, plus more for garnish; ¼ teaspoon salt; ¼ teaspoon ground pepper; ⅛ teaspoon nutmeg; 1 whole-wheat baguette, thinly sliced

Guiding Stars|Oct. 28, 2014 2:36 pm EST

4 (1 ratings)

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The recipe is delicious and flexible. Try using canned pumpkin purée for a faster preparation, or use your favorite nuts to change the flavor up, and feel free to mix up your choice of fresh herbs. This recipe comes from Guiding Stars. Click Here to See More Crostini Recipes

Servings

10

Ingredients

2 pound hubbard squash, cubed and roasted
½ medium onion, minced
2 tablespoon olive oil
⅓ cup asiago cheese, grated
¼ cup walnuts, toasted and minced
2 tablespoon fresh mint, minced, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
⅛ teaspoon nutmeg
1 whole-wheat baguette, thinly sliced

Directions

Purée the roasted squash. Over medium heat, sauté the onions in 1 tablespoon of the oil until lightly caramelized.
Add the cooked onion, cheese, walnuts, mint, salt, pepper, nutmeg, and the remaining 1 tablespoon olive oil to the squash and purée.
Spread the mix over the baguette slices. Garnish with additional fresh mint and serve warm.