Butternut Squash Crostini with Cranberries & Tahini Dressing
Author: Jenn
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
1 medium butternut squash
½ tsp salt
¼ tsp pepper
1 tbs melted coconut oil
¼ cup chopped, dried cranberries
Maple Tahini Dressing:
2 tbs tahini
juice ½ lemon
3 tbs water
½ tbs maple syrup
1 french loaf (the long skinny loaves of bread)
Instructions
Start by preheating your oven to 385 degrees.
Skins, deseed and cube your butternut squash.
Toss squash in melted coconut oil, salt and pepper. Lay coated cubes evenly on baking sheet.
Cook for 20-25 minutes or until squash is fork tender.
While squash is cooking, slice bread into ½-1 inch inch thick pieces. Then mix all tahini dressing ingredients in small mixing bowl, stirring until ingredients are combined.
Remove the squash from oven and allow to cool for 5 minutes.
Place bread pieces on baking sheet and put into oven for 8 minutes, flipping after 4 minutes to toast both sides. Watch this part carefully as once bread starts to brown, it will burn quickly.
While bread is toasting, mash your roasted butternut squash.
Once bread is toasted, spread butternut squash mash evenly on top of the bread pieces. Drizzle with your maple tahini dressing, then top evenly with cranberry pieces.
Serve immediately.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/butternut-squash-crostini-with-cranberries-tahini-dressing/