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Warm Roasted Butternut Squash Crostini

Created by
Found in: Summer, Fall, Winter

Prep Time: 15 minutes Cook Time: 40 minutes Spicy Level: Medium
Serves: 
6

Smoky, sweet, and creamy. You couldn’t ask for more from a bite-size snack. Crunch organic corn chips topped with chipotle roasted squash purée, savoury feta, and crunchy pumpkin seeds, these crostinis are a flavour explosion. Serve as a dip or a crostini, these are always a seasonal hit.

Ingredients: 
  • 1 butternut squash, peeled and chopped into 1-inch pieces (about 2 1/2 lb)
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh thyme
  • 1 tsp ground chipotle powder
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 2 tbsp sour cream
  • 1/3 cup finely crumbled feta
  • 1/4 cup chopped pumpkin seeds
  • Que Pasa Blue Corn Tortilla Chips
Directions: 
  1. Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
  2. Toss butternut squash with olive oil, thyme, chipotle powder and salt.
  3. Roast for 40 to 45 minutes.
  4. Add butternut squash and sour cream to a food processor.
  5. Pulse until smooth.
  6. Spoon 1 tbsp butternut squash purée onto each tortilla chips.
  7. Sprinkle with feta.
  8. Garnish with pumpkin seeds and a pinch of chipotle powder.
  9. Serve warm.

 

Tip: Alternatively, serve as a dip with chips instead of as a crostini.

 

Calories per serving (1/6 recipe): 232

  • Fat: 11g
  • Cholesterol: 9mg
  • Sodium: 233mg
  • Carbohydrates: 32g
  • Fibre: 7.5g
  • Sugar: 0.5g
  • Protein: 4g