Butternut Squash Crostini With Cranberries & Tahini Dressing

These Butternut Squash Crostinis  are SO good.  Savory and sweet (my FAV) and festive to boot!  I am preparing several Christmas posts at the moment but I still have a few fall posts up my sleeve!  This is one you do not want to miss.  It not only looks beautiful, but it is sophisticated enough to serve at a dinner party.  In fact, I highly recommend these for any hosting shindig because you can make the butternut squash mash ahead of time and then all you have to do is toast the bread and assemble.

What flavor profile are we talking here?  Well, the butternut squash is salty and peppery which pairs so well with the almost bitter maple tahini dressing and sweet yet tart cranberries.  The bread balances all the flavors out nicely too.  Overall, this is an impressive appetizer that seems a lot more difficult to make than it really is.  The hardest part is removing the skin from the butternut squash.  Am I the only one who despises doing that?  I love butternut squash…so I do it anyway…but ugh.

And while we’re on the topic, you might also enjoy this Creamy Vegan Butternut Squash Pasta Bake

Butternut Squash Crostini With Cranberries & Tahini Dressing

butternut suqash crustini

Love this delicious pick? For the BEST and BIGGEST collection of over 1000 mouthwatering vegan recipes, including some outstandingly unique festive ideas, check out The Family Comes First Vegan Recipe Bundle.

INGREDIENTS

  • 1 medium butternut squash
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbs melted coconut oil
  • ¼ cup chopped, dried cranberries
  • Maple Tahini Dressing:
  • 2 tbs tahini
  • juice ½ lemon
  • 3 tbs water
  • ½ tbs maple syrup
  • 1 french loaf (the long skinny loaves of bread)

Preparation:

butternut suqash crustini

  1. Start by preheating your oven to 385 degrees.
  2. Skins, deseed and cube your butternut squash.
  3. Toss squash in melted coconut oil, salt and pepper. Lay coated cubes evenly on baking sheet.
  4. Cook for 20-25 minutes or until squash is fork tender.
  5. While squash is cooking, slice bread into ½-1 inch inch thick pieces. Then mix all tahini dressing ingredients in small mixing bowl, stirring until ingredients are combined.
  6. Remove the squash from oven and allow to cool for 5 minutes.
  7. Place bread pieces on baking sheet and put into oven for 8 minutes, flipping after 4 minutes to toast both sides. Watch this part carefully as once bread starts to brown, it will burn quickly.
  8. While bread is toasting, mash your roasted butternut squash.
  9. Once bread is toasted, spread butternut squash mash evenly on top of the bread pieces. Drizzle with your maple tahini dressing, then top evenly with cranberry pieces.
  10. Serve immediately.

Love this delicious pick? For the BEST and BIGGEST collection of over 1000 mouthwatering vegan recipes, including some outstandingly unique festive ideas, check out The Family Comes First Vegan Recipe Bundle.

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