Butternut Squash Crostini with Pomegranate Salsa
This festive little bite is a great way to impress your guests during the holidays with minimal effort.
I developed this recipe for Logan Petit Lot, a local company of small-batch nut butters I adore. The crostini are delicious and will be part of my holiday menu this year, so I wanted to give it a proper space here so you all can enjoy it too.
Crunchy crostini are spread with a smooth butternut squash puree mixture and topped with a fresh pomegranate and mint salsa. The squash puree, salsa and crostini can all be made ahead of time; you’ll simply have to assemble when ready to serve.
This post is not sponsored, I developed this recipe for Logan Petit Lot’s website and I chose to share it here for your inspiration and enjoyment. :)
What you’ll need for this recipe:
butternut squash puree
plant-based milk
sea salt
bread
fresh pomegranate seeds
red onion
extra-virgin olive oil
red wine vinegar
fresh mint
optional: chili flakes
For the full recipe, visit Logan Petit Lot: Butternut Squash Crostini + Pomegranate Salsa
Butternut Squash Crostini + Pomegranate Salsa
Vegan