Squash Crostini Starter

Vegan Squash Crostini Recipe

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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.


  • 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.