David Fenton
Total Time
45 Mins
Yield
Serves 8 (Makes 24)

How to Make It

Step 1

Preheat oven to 400°. On a rimmed baking sheet, toss squash, 1 tbsp. oil, 1/2 tsp. salt, and the pepper. Roast until squash is tender when pierced, about 30 minutes; let cool.

Step 2

Meanwhile, arrange bread slices on a second rimmed baking sheet and toast in oven until golden brown, 8 to 10 minutes; let cool.

Step 3

In a food processor, pulse arugula, almonds, remaining 1/2 cup oil, remaining 1/2 tsp. salt, and the shredded parmesan, scraping down bowl as needed, until a rough paste forms.

Step 4

Cut squash into 1/2-in. pieces; you should have 1 1/2 cups (save any extra for other uses).

Step 5

Spread toasts with arugula pesto, then top each with a few cubes of roasted squash and a sprinkle of shaved parmesan.

Chef's Notes

Nutrition information is per 3-toast serving.

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