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

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

Gallery

Credit: Photography by Christopher Testani

Recipe Summary test

total:
35 mins
Yield:
Makes about 15 crostinis
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement