Squash Crostini

Courtesy of Dana-Farber Cancer Institute | 10/28/2013, 6 a.m. | Updated on 10/8/2013, 10:04 a.m.
Recipe from Dana-Farber Cancer Institute's app "Ask the Nutritionist: Recipes for Fighting Cancer"

Squash Crostini


1 small butternut squash, halved lengthwise and seeded

1/2 tablespoon extra-virgin olive oil, plus more for brushing

1 1/2 cups chopped shallots (about 4 large shallots)

1/2 teaspoon salt

1/2 teaspoon pepper

1 baguette, cut crosswise into (1/3-inch) thick slices

3 tablespoons almond butter


Preheat oven to 350 degrees. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes.

Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)

Heat oil in a large skillet over medium-high heat. Add shallots, salt and pepper, and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through until just golden and crisp, 8 to 10 minutes total.

Add shallots and almond butter to food processor with squash, and purée until smooth. Spread over warm crostini and serve.


10–12 servings


Dana-Farber Cancer Institute's Ask the Nutritionist: Recipes for Fighting Cancer

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