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Butternut Squash Crostini

Butternut Squash Crostini recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  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:


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


Source: Roman Meal