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Butternut Squash Crostini With Cranberries and Tahini Dressing [Vegan]

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Sweet and savory, these crostinis are a festive appetizer that's full of flavor!

Butternut Squash Crostini With Cranberries and Tahini Dressing [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

1350

Ingredients

  • 1 medium butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon melted coconut oil
  • 1/4 cup chopped, dried cranberries

Maple Tahini Dressing:

  • 2 tablespoons tahini
  • Juice of 1/2 a lemon
  • 3 tablespoons water
  • 1/2 tablespoon maple syrup
  • 1 French loaf

Preparation

  1. Start by preheating your oven to 385°F.
  2. Skins, deseed and cube your butternut squash.
  3. Toss squash in melted coconut oil, salt, and pepper. Lay coated cubes evenly on baking sheet.
  4. Cook for 20-25 minutes or until squash is fork tender.
  5. While squash is cooking, slice bread into 1/2-1-inch inch thick pieces. Then, mix all tahini dressing ingredients in small mixing bowl, stirring until ingredients are combined.
  6. Remove the squash from oven and allow to cool for 5 minutes.
  7. Place bread pieces on baking sheet and put into oven for 8 minutes, flipping after 4 minutes to toast both sides. Watch this part carefully as once bread starts to brown, it will burn quickly.
  8. While bread is toasting, mash your roasted butternut squash.
  9. Once bread is toasted, spread butternut squash mash evenly on top of the bread pieces. Drizzle with your maple tahini dressing, then top evenly with cranberry pieces.
  10. Serve immediately.

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AUTHOR & RECIPE DETAILS


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Tasty snacks, meals, and treats — always easy, always yummy. Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and Peaches, which features all types of plant-based meals, snacks, and treats. Jenn’s goal is to spread the word that a plant-based diet is good for animals, the environment, and personal health.  Plus, it’s super tasty


 

 

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