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