Butternut Squash & Tahini Crostini

A little sweet, a little savory, a little nutty—this autumnal app will become a seasonal fave.
Publish date:
butternut squash and tahini crostini

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


  • 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


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.