Butternut Squash Creme Crostini

Butternut Squash Creme Crostini with Caramelized Leeks, Pickled Green Beans & Kale Microgreens

This easy vegan appetizer is perfect for all fall holidays!  The velvety nutty creme contrasts amazingly with the briney crunch of the pickeled beans and the fresh earthiness of the kale baby greens. You can even substitute any gourd in for the butternut squash and even change out the pickled veggie to your liking.  I’d love to hear any variations you come up with!



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1 small butternut squash (any gourd or sweet potatoes can be used), seeded

olive oil

ground cumin

1 1/2 cups leeks, thinly sliced

2 Tablespoons olive oil

3/4 teaspoon sea salt or kosher salt

3 Tablespoons almond butter (peanut/cashew can be used)

1 baguette, diagonally sliced

olive oil for brushing on baguette slices

Pickled Green Beans (see below for recipe)

Kale Microgreens


Preheat oven to 350 degrees Fahrenheit. Drizzle olive oil onto squash and sprinkle with ground cumin.  Bake squash on baking sheet 45 minutes or until tender.20151013_160900 (2)

Cut the root and peel the outer layer of the leeks, 20151013_163459 (2)and using a mandolin or sharp knife, thinly slice them.  Heat oil in a skillet over medium-low heat and sauté leeks with salt until tender and golden.

Brush bread with olive oil and toast in oven.

Scoop out squash and blend with almond butter in food processor until 20151013_180921 (2).jpgsmooth, salt to taste as preferred.  You can add black pepper as well or crushed red pepper for some heat if desired.

Spread over warm bread, top with caramelized leeks, a few green beans and a few strands of  kale microgreens.   Makes about 20 crostinis.

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Pickled Green Beans 

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1/4 lb green beans, ends trimmed, thinly sliced

2 Tablespoons lemon juice

2 Tablespoons champagne vinegar

2 Tablespoons olive oil

1/4 teaspoon salt

2 pinches of sugar


Using a mandolin or sharp paring knife, thinly slice the green beans diagonally and place them in a bowl.

Whisk together the remaining ingredients in a measuring cup and pour 20151013_164839 (2).jpgover the beans, stir to coat throughly.   Adjust the seasonings if necessary (salt, sugar, lemon juice).  If too acidic, add a few drops of water to mellow out the acid.

Let it sit for at least 15 minutes or up to a few hours before eating.

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