Butternut Squash Crostini Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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.

Recipe Yield: Yield: 32 servings

Nutritional Information Per Serving:

Calories: 30
Fat: 1 grams
Sodium: 65 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 5 grams

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