Butternut Squash & Tahini Crostini

Name: Butternut Squash & Tahini Crostini
Ingredients: 1 lb. butternut squash cubes; 2 tsp. EVOO, plus more for drizzling; 1 tbsp. tahini, plus more for drizzling; 1 tsp. fresh lemon juice; 1 baguette, sliced and toasted; Pomegranate molasses, for drizzling; 3/4 cup salted roasted pistachios, coarsely chopped

A little sweet, a little savory, a little nutty—this autumnal app will become a seasonal fave.

Author:
Publish date:: Oct 24, 2020

butternut squash and tahini crostini — Photography by Christopher Testani

Recipe by Sarah K. Karnasiewicz

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here .


Start to Finish: 35 minutes	Servings: Makes about 15 crostinis

Ingredients

1 lb. butternut squash cubes
2 tsp. EVOO, plus more for drizzling
1 tbsp. tahini, plus more for drizzling
1 tsp. fresh lemon juice
1 baguette, sliced and toasted
Pomegranate molasses, for drizzling
3/4 cup salted roasted pistachios, coarsely chopped

Preparation

Preheat oven to 400°. Arrange the squash on a rimmed baking sheet lined with parchment. Drizzle with EVOO and season with salt; toss to coat. Bake, tossing occasionally, until the squash is soft and just beginning to brown, about 25 minutes. Let cool slightly, then transfer to a food processor. Add 2 tsp. EVOO, 1 tbsp. tahini, and the lemon juice. Pulse until smooth, adding a splash of water if the puree is too thick. Season with salt. Spread puree on baguette slices. Drizzle with more tahini and the pomegranate molasses. Top with pistachios.