Butternut Squash and Tahini Toasts with Feta

Here is the thing about bruschetta and crostini… If you do them too early, they sit and the bread gets soggy or chewy and tough before any of your guests can enjoy them. Determined to find a fix, we developed this fall-inspired toasty appetizer, which is mostly do-ahead, and leverages the best qualities of the bread, instead of working against it. The squash puree marries with the “crumb” (chef speak for the soft inside of the bread), creating a creamy interior, cradled by the crunchy crust below. It’s a match made in heaven.

P.S. For an easy weeknight meal, serve as full-sized toasts, accompanied by a bowl of soup or salad.

Butternut Squash and Tahini Toasts with Feta



Butternut Squash and Tahini Toasts with Feta
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 16
  • 1 small butternut squash
  • 1 teaspoon ground cinnamon
  • ¼ cup tahini well stirred
  • 2 garlic cloves
  • 1 tablespoon pure maple syrup
  • ¼ cup plain whole milk Greek yogurt
  • ¾ teaspoon kosher salt
  • Freshly cracked black pepper
  • 1 loaf ciabatta bread
  • ¾ cup feta cheese crumbled
  • Chopped cilantro, optional, for garnish
  1. Preheat the oven to 350. Split the squash lengthwise and scoop out the seeds. Place on an oiled baking sheet, cut side down, and roast for 40-50 minutes until soft. Allow to cool slightly.
  2. Scoop out the flesh and place in a food processor with cinnamon, tahini, garlic, maple, yogurt and salt. This can also be done by hand, using a potato masher, but it will be a less fine texture. You can make this mixture up to a day ahead. Taste for seasoning before proceeding, adding salt and pepper if needed.
  3. Split the ciabatta horizontally. Spread the squash mixture equally on each side. Scatter the crumbled feta over top.
  4. Bake in a 325 degree oven for 10 minutes, until the squash is warmed through and the bread is crisped on the underside. Cut into small serving pieces and serve warm, sprinkled with cilantro if desired.


Try with the Chalk Hill Chardonnay ’16.


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