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Walnut-Squash Crostini
Guiding Stars
Servings:
10 (149 g) as an appetizerPrep Time:
10 minutesCook Time:
10 minutes
Ingredients
The recipe is delicious and flexible—try using canned pumpkin puree for a faster preparation. Use your favorite nuts to change the flavor up, and feel free to mix up your choice of fresh herbs.
2 pounds Hubbard squash, roasted
2 tablespoons olive oil
1/2 medium onion, minced
2 tablespoons fresh mint, minced
1/8 teaspoon nutmeg
1/4 cup walnuts, toasted and minced
1/3 cup Asiago cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole-wheat baguette, thinly sliced
Directions
1. Puree squash.
2. Over medium heat, saute onion in 1 tablespoon oil until lightly caramelized.
3. Add the cooked onion, mint, nutmeg, walnuts, cheese, 1 tablespoon olive oil to squash and puree.
4. Spread mix over baguette slices. Garnish with additional fresh mint and serve warm.
Nutrition
| Nutritional Facts | |
| Servings | 10 (149 g) |
| Base Nutrients | |
| Calories | 204 kcal (10%) |
| Calories from Fat | 64 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 2 g (9%) |
| Cholesterol | 2 mg (1%) |
| Sodium | 317 mg (13%) |
| Total Carbohydrates | 28 g (9%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 11 mg (12%) |
| Minerals | |
| Calcium | 86 mg (7%) |
| Iron | 3 mg (14%) |
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