Dessert
Butternut Squash Crostini
![cooktime]()
Cooking time30 min![preparation time]()
Prep time20 min![difficulty]()
DifficultyMedium![servings]()
ServingsPortions 6
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)
- Begin by roasting the butternut squash. Preheat the oven to 400°F degrees Fahrenheit and line a baking tray with parchment paper.
- 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.
- 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.
- To make the whipped feta, place all the ingredients into a blender and blitz until smooth.
- To assemble, top the baguette slices with the whipped feta, the roasted butternut squash and the berries, nuts and seeds and sprouts.
