[NEW] Walnut-squash Crostini
[NEW] Walnut-squash Crostini

Ingredients

  • 2 pounds Hubbard squash, roasted
  • 2 tablespoons olive oil
  • 1/2 medium onion, minced
  • 2 tablespoons fresh mint, minced
  • 1/8 teaspoon nutmeg
  • 1/4 cup walnuts, toasted and minced
  • 1/3 cup Asiago cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 whole-wheat baguette, thinly sliced

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Instructions

  1. Puree squash.
  2. Over medium heat, sauté onion in 1 tablespoon oil until lightly caramelized.
  3. Add the cooked onion, mint, nutmeg, walnuts, cheese, 1 tablespoon olive oil to squash and puree.
  4. Spread mix over baguette slices. Garnish with additional fresh mint and serve warm.

Nutrition Facts

10 servings per container
Serving size 141 g
Amount per serving
Calories 180
% Daily Value*
Total Fat 6.5g 8%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 3.3mg 2%
Sodium 264.3mg 11%
Total Carbohydrate 25.1g 9%
Dietary Fiber 5.72g 21%
Total Sugars 4.5g
Includes 0.6g Added Sugars 2%
Protein 6.3g
Vitamin D 0mcg 0%
Calcium 69.7mg 6%
Iron 2.2mg 10%
Potassium 317.4mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No practical notes available for this recipe.

Score Breakdown

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  • Vitamins and Minerals
  • Fiber
− Less
  • Added Sugar
  • Sodium