Butternut Squash Crostini
8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves
1 - Cut each piece of toast into quarters for a total of 32 pieces.
2 - Combine squash, cheese, maple syrup and thyme in medium bowl.
3 - Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information (Per Serving)
Sodium: 65 mg
Cholesterol: 5 mg