Butternut Squash Crostini with Whipped Feta, Pomegranate & Mint.
Prep time.
15 minutes.
Cook time.
25- 30 minutes.
Total time.
40-45 minutes.
Serves.
10-15 crostini.
Roasted, creamy, and lightly sweet, these Butternut Squash Crostini are a beautiful way to celebrate the flavors of the season. A layer of silky whipped feta sits on crisp slices of ACE® Bakery Baguette, topped with caramelized squash, bright pomegranate, and fresh mint. Finished with a drizzle of honey and a touch of flaky salt, this elegant appetizer is perfect for fall gatherings and holiday tables alike.
INGREDIENTSFor the roasted squash:1 small butternut squash, peeled, seeded, and cut into ½-inch cubes2 tbsp olive oil1 tsp honey or maple syrup½ tsp smoked paprikaSalt and freshly cracked black pepperFor the herbed whipped feta:8 oz feta cheese½ cup cottage cheese1 tablespoon pesto, store bought or homemade 1 tbsp olive oil1 tsp lemon juiceTo assemble: 1 ACE® Bakery Baguette, sliced ½ inch thickOlive oil, for brushing¼ cup pomegranate seedsFresh mint leaves, torn or thinly slicedHoney, for finishing Flaky salt, for finishing.
INSTRUCTIONSRoast the squash: Preheat oven to 425°F. Toss the squash cubes with olive oil, honey, paprika, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized at the edges.Make the whipped feta: In a food processor, combine feta, cottage cheese, olive oil, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjustToast the bread: Brush baguette slices lightly with olive oil and bake at 400°F for 5–7 minutes, or until golden and crisp.Assemble: Spread each toast generously with whipped feta. Top with roasted squash, a sprinkle of pomegranate seeds, and torn mint. Finish with a drizzle of honey and a pinch of flaky salt.
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