Roasted Butternut Squash and Pomegranate Crostini made with Temecula Olive Oil Company’s rich Roasted Garlic Olive Oil.
Ingreients:
- 1 baguette, sliced
- 1 cup butternut squash, cubed
- 2 tablespoons Temecula Olive Oil Company’s Roasted Garlic Olive Oil
- Salt and pepper to taste
- 1/2 cup goat cheese
- 1/2 cup pomegranate arils
- Fresh thyme for garnish
Roasted Butternut Squash and Pomegranate Crostini
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss butternut squash cubes with Roasted Garlic Olive Oil, salt, and pepper. Roast in the oven until tender, about 20-25 minutes.
- Toast baguette slices in the oven until lightly golden.
- Spread goat cheese on each slice, top with roasted butternut squash, and sprinkle pomegranate arils.
- Drizzle with a little more Roasted Garlic Olive Oil and garnish with fresh thyme
