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recipe image Butternut Squash Crostini
Dessert

Butternut Squash Crostini

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  • cooktimeCooking time30 min
  • preparation timePrep time20 min
  • difficultyDifficultyMedium
  • servingsServingsPortions 6
brunch
Dessert
American
Baked goods
For the crostini:
  • 1 French baguette, sliced 1-inch thick
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • A handful of Fresh Thyme sprigs
Roasted Butternut Squash:
  • 2 tbsp extra virgin olive oil
  • 1/2 small butternut squash, peeled and sliced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp smoked paprika
  • 1 tbsp maple syrup
Whipped feta:
  • 1 Violife just like feta
  • 1 tbsp honey
  • 1 tsp lemon zest
  • 1 tsp ground cinnamon
Toppings:
  • Fresh blackberries, halved
  • A handful of Walnuts or pumpkin seeds, toasted
  • A handful of Fresh pumpkin sprouts (optional)
  1. Begin by roasting the butternut squash. Preheat the oven to 400°F degrees Fahrenheit and line a baking tray with parchment paper.
  2. Transfer the butternut squash into a bowl and add the olive oil, salt, black pepper and seasonings, tossing everything together until evenly coated. Bake for 15-20 minutes.
  3. Place the sliced baguette onto another baking tray with baking paper and drizzle with the olive oil, honey and thyme. Bake for another 10 minutes until golden.
  4. To make the whipped feta, place all the ingredients into a blender and blitz until smooth.
  5. To assemble, top the baguette slices with the whipped feta, the roasted butternut squash and the berries, nuts and seeds and sprouts.
Violife 100% Dairy Free

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