Vegan Squash Crostini Recipe

This is a delicious vegan dip which sits on crispy crostini. This is a great appetizer for vegans and you can use sweet potato instead of squash if you prefer.

Squash Crostini Starter

Ingredients -

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

Preparation:

Preheat the oven to 175 degrees C. Put the squash on a greased baking tray and bake for 45 minutes or until it is tender. Let it cool. 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. Scoop out about the flesh of the squash and process it in a food processor with the almond butter and shallot until smooth. Spread this puree over the bread and serve.

Makes 24