BUTTERNUT SQUASH CROSTINI WITH POMEGRANATE SALSA
This is a great way to impress your guests during the holidays with minimal effort. Crunchy crostini are spread with a delicious mix of butternut squash puree and Cashew Lemony Umami spread, and topped with a festive pomegranate and mint salsa. The squash puree, salsa and crostini can all be made ahead of time; you’ll simply have to assemble when ready to serve.
INGREDIENTS
Makes 20-25 crostini
Butternut squash crostini
- 1 ½ cups (350 g.) butternut squash puree (*see note below)
- 5-6 tablespoons unsweetened oat milk (or other unsweetened plant-based - milk of your choice)
- ½ tsp sea salt
- 1 baguette bread (sourdough, ciabatta, or any of your favourite bread)
Pomegranate salsa
- 1 cup (135 g.) fresh pomegranate seeds (from about 1 medium-sized pomegranate)
- 2 tbsp minced red onion
- 1 tbsp extra-virgin olive oil
- 2 tsp red wine vinegar
- ¼ cup finely chopped fresh mint
- A pinch of chili flakes (optional)
- ¼ tsp sea salt
*Note: There are many ways to make squash purée, but this one is simple and reliable. Cut a butternut squash in half lengthwise and scoop out the seeds. Place both halves cut side down on a baking sheet or baking dish. Roast at 375°F (190°C) for 30–40 minutes, or until the flesh is very tender when pierced with a knife. (Time may vary depending on the size of the squash and your oven, so keep an eye on it.) Let cool slightly, then scoop out the flesh and purée using a potato masher, food processor, or blender.
INSTRUCTIONS
- In a blender or food processor, combine the squash purée, Cashew Lemony Umami Butter, oat milk (start with 4 tbsp), and a pinch of sea salt. Blend until smooth and creamy, adding more oat milk 1 tablespoon at a time until the texture is spreadable. Set aside.
- In a small bowl, mix the pomegranate seeds with olive oil, vinegar, chopped mint, chili flakes (if using), and a pinch of salt. Set aside to let the flavours develop.
- Preheat the oven to 450°F (230°C). Slice the baguette into ¼–½ inch thick pieces using a serrated knife.
- Arrange the slices on a parchment-lined baking sheet and lightly brush the tops with olive oil (you’ll need about 2 tbsp total). Bake for 4–6 minutes, just until the edges begin to turn golden and crisp — the centers should stay pale and soft. Remove from the oven and let cool completely. Note: You can make the crostini ahead and store them at room temperature in an airtight container.
- When ready to serve, spread a generous layer of squash mixture on each crostini. Top with a spoonful of the pomegranate salsa. Drizzle with a little extra olive oil if desired, and serve immediately.
