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Credit: David Fenton

Recipe Summary test

45 mins
Serves 8 (Makes 24)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

340 calories; protein 9.6g; fat 24g; saturated fat 4.7g; carbohydrates 22g; fiber 2.6g; sodium 601mg; cholesterol 56mg.