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Butternut Squash Crostini with Mascarpone and Honey


Loaf of bread (I use sourdough)

8 fl oz mascarpone

3 table spoons of honey

micro greens

1 small butternut squash

1 teaspoon hickory smoke sea salt

1 teaspoon garlic powder

1 teaspoon salt

4 sprigs of thyme


Preheat oven 375 F

Use a potato peeler to peel the skin off the butternut squash. Slice the butternut in half and scoop out the seeds. Slice the squash into one centimeter cubes.

On a cookie sheet, place parchment paper down (I use brown unbleached;×16-inch). Add butternut squash, garlic powder and salt onto your cookie sheet.

Bake the butternut squash for 10 – 15 minutes.

Slice bread into 1/2 inch slices, lay on a cookie sheet with parchment paper. Drizzle a little but of olive oil on the bread and bake for seven minutes.

In a small bowl mix mascarpone and two tablespoons of honey and set aside in the fridge.

In a saucepan drizzle 1/2 teaspoon of olive oil and chopped thyme; cook butternut squash until slightly browned (about 5 minutes).

Spread honey and mascarpone on the toast and sprinkle butternut squash on top.

Sprinkle hickory smoked salt and micro greens on all toast.

Enjoy 🙂


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