Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Butternut Squash Crostini With Cranberries and Tahini Dressing [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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




  • 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


  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.

Nutritional Information

Total Calories: 1,350 | Total Carbs: 266 g | Total Fat: 36 g | Total Protein: 35 g | Total Sodium: 1,804 mg | Total Sugar: 46 g





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



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Breakfast Stuffed Sweet Potato With Coconut Date Crunch [Vegan, Gluten-Free]

Breakfast Stuffed Sweet Potato With Coconut Date Crunch b

Refreshing Cashew Soba Noodle Wraps [Vegan]

Lentil-Stuffed Potato Cakes [Vegan, Gluten-Free, Soy-Free]

Lentil-Stuffed Potato Cakes

Chewy Peanut Butter Cookies [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Butternut Squash Crostini With Cranberries and Tahini Dressing [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×