Vegan Squash Crostini Recipe

Vegan Squash Crostini Recipe

This is a delicious vegan dip which sits on crispy crostini. This vegan squash crostini recipe is a great appetizer for vegans and you can use sweet potato instead of squash if you prefer.

You don’t have to be a vegan to enjoy this lovely vegan recipe, and if you are having a mixed crowd (ie some vegans and some veggies and others who are carnivores) this is a nice offering because it’s suitable for everyone.

What is Crostini?

Before you make this vegan squash crostini recipe you might like to know more about the dish. Crostini means toasted bread, and of course the Italian word sounds much more elegant.

It can be topped with anything you like from chopped tomatoes with garlic and basil to a homemade pate or spread. In this recipe squash is combined with peanut butter or a similar spread, and that goes on the bread instead.

An appealing starter recipe for vegans, this vegan squash crostini recipe is so easy to make and even if you usually demand meat or fish in every course you will not miss it one iota here because this recipe has plenty of wonderful flavor all of its own and nothing seems to be lacking. Every mouthful will be completely satisfying.


Squash Crostini Starter

Offering a distinctive Italian charm, this crostini recipe is both delicious and suitable for everyone, vegetarians and vegans included. If you want to serve something great before dinner, this is a winner.

  • Author: Victoria Haneveer
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 24 1x
  • Category: Starter
  • Cuisine: Italian


  • 1 winter squash, halved, seeds removed
  • ¾ teaspoon sea salt
  • ½ tablespoon extra virgin olive oil plus more for bread
  • 1 baguette, sliced diagonally into 24 pieces
  • 3 tablespoons almond butter or peanut butter
  • 3 shallots, chopped


  1. Preheat the oven to 175 degrees C or 350 degrees F.
  2. Put the squash on a greased baking tray and bake for 45 minutes or until tender.
  3. Let it cool.
  4. Heat the oil in a large frying pan over a medium heat and sauté the shallot until golden brown. Brush the bread with the oil and toast in in the oven for about 10 minutes.
  5. Scoop out about the flesh of the squash and process it in a food processor with the almond butter and shallot until smooth.
  6. Spread this puree over the bread and serve.

Crostini is always good, and these crispy toasted bread slices can be topped however you wish. Try chopped tomatoes and garlic for a rustic Italian finish or some kind of cheese or pate if you prefer. Another option is using roasted squash to top the crostini, with a bonus being that makes them vegetarian and vegan friendly so everyone can partake.

Crostini makes an appetizing starter recipe, an advantage being this type of starter is ideal before absolutely any kind of main course so if you are wondering what starters to make why not have a go at this very easy vegan squash crostini recipe?

Image courtesy of Goodiesfirst, on

vegan squash crostini