Butternut Squash Crostini

Butternut Squash Crostini


• Turano Pane Crostini
• ½ cup hummus OR vegan ricotta
• 4 slices of butternut squash
• 1 tbsp pine nuts, toasted on a pan
• Seeds of ½ pomegranate
• Olive oil
• ½ tsp chilli flakes OR Turkish pul biber

• 28 g rocket / 1 oz rocket / arugula
• 120 ml / ½ cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 28 g / 1 oz walnuts, toasted on a pan
• 1 large garlic clove
• Pinch of sugar
• ¾-1 tsp salt, adjust to taste
• Black pepper, to taste


① Heat up the oven to 390° F and line a baking tray with a piece of baking paper.
② Wash butternut squash and cut into 1/2 inch slices. Brush them with olive oil, season with salt and bake for 30-40 mins in the preheated oven, flipping the slices to the other side half way through baking time. The squash is ready once the flesh is soft and nicely caramelized on the outside.
③ Place dry rocket, garlic and toasted walnuts in a herb chopper with olive oil. Blitz into a fine pesto. Season with lemon juice, salt, pepper, a pinch of sugar and nutritional yeast.
④ Toast your bread slices, top with hummus or vegan ricotta and caramelized pumpkin slices. Season with black pepper, drizzle with rocket pesto and sprinkle with pomegranate seeds and toasted pine nuts.

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