Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
Hands-on Time
10 Mins
Total Time
45 Mins
Makes 8 to 10 appetizer servings

Creamy butternut squash teams up with pecans and Parmesan for a truly mouthwatering Butternut Squash-and-Pecan Crostini appetizer.

How to Make It

Step 1

Preheat oven to 425°. Place squash, flesh side up, in a 13- x 9-inch baking dish; drizzle with oil, and sprinkle with paprika and desired amount of salt and pepper. Turn squash, and place, flesh side down, in baking dish. Cover with heavy-duty aluminum foil. Bake 30 to 40 minutes or until tender. Cool in pan on a wire rack 5 minutes. Peel squash, and cut into large pieces.

Step 2

Pulse squash, vinegar, and butter in a food processor 7 or 8 times or until smooth. Add salt and pepper to taste.

Step 3

Spread 1 tsp. squash mixture onto each Crostini. Top each with a few pieces of shaved Parmesan and about 1/4 tsp. pecans.

Step 4

Make-Ahead Tip: Chill squash mixture up to 2 days. Microwave, stirring every 30 seconds, until hot.

Ratings & Reviews

emcole's Review

October 18, 2014
I made these for my book club meeting. They were delicious and received a lot of compliments. My only suggestion is to not actually buy a large butternut. I have so much squash leftover. I would say a medium or small to medium size is sufficient for the recipe. Wonderful appetizer!