Butternut Squash Crostini
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Butternut Squash Crostini
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This Butternut Squash Crostini is such a great fall appetizer! Crisp pieces of bread are slathered with a whipped butternut squash and ricotta mixture, topped with italian sausage and kale. Hearty and delicious!
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Ingredients
- 1 1/2 cups cubed butternut squash (about 1/2 small squash)
- 2 tsp olive oil, plus more for drizzling
- 1 tbsp brown sugar
- 1/8 tsp ground cinnamon
- pinch ground cardamom
- 1/4 tsp kosher salt
- 1/2 cup whole-milk ricotta
- 2 links turkey italian sausage
- 2 cups packed kale, chopped
- 1/2 baguette cut into 1/2-inch pieces
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Instructions
- Preheat oven to 375 degrees. Toss squash with olive oil, brown sugar, cinnamon, cardamom and salt. Roast for 15 minutes or until soft.
- In a mini food processor, add squash. Puree. Add ricotta and whip until light and combined with squash. Season with salt and pepper.
- In a small non-stick skillet. Brown turkey sausage over a medium-high heat. Once sausage is brown add chopped kale. Cook until wilted. Remove from heat and season with salt and pepper.
- Drizzle crostini with olive oil. Season with salt and pepper. Over a gas burner or grill, toast until slightly charred. Spread whipped squash on crostini. Top with sausage and kale mixture.
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Nutrition Information
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Serving
1crostini
Calories
70kcal
(4%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
128mg
(5%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3021IU
(60%)
Vitamin C
17mg
(19%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12crostini
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 1crostini | |
| Calories | 70kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 128mg | 5% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3021IU | 60% |
| Vitamin C | 17mg | 19% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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