@315justme: Butternut Squash Crostini with Ricotta & Pomegranate Seeds Ingredients: 1 small butternut squash (about 500 g), peeled, seeded, and diced 1 tbsp (15 ml) olive oil Salt and black pepper, to taste 1 baguette, sliced into ½-inch (1.25 cm) rounds ½ cup (120 g) ricotta cheese ¼ cup (40 g) pomegranate seeds 1 tsp (5 ml) honey Fresh thyme leaves, for garnish Directions: Preheat oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes until tender and lightly caramelized. Meanwhile, brush baguette slices with olive oil and toast in the oven for 5–7 minutes until golden and crisp. Spread a generous layer of ricotta on each toasted baguette slice. Top with roasted butternut squash and sprinkle with pomegranate seeds. Drizzle lightly with honey and garnish with fresh thyme leaves before serving. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 150 per crostini Servings: 8 #crostini #followmyrecipesdaily #holidaycountdown2026 #holidayappetizer

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Tuesday 10 November 2026 02:42:46 GMT