Butternut Squash Crostinis with Roasted Garlic


Makes 12 pieces

Prep time: 15 minutes.

Cook time: 40 minutes.


  • 1 whole head garlic
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 1, 10 oz bag of frozen chopped butternut squash
  • 1 tablespoon minced fresh italian herbs (a mix of rosemary, thyme, marjoram, or oregano)
  • 1 sourdough baguette
  • ½ cup Good Culture Probiotic Cream Cheese
  • ½ cup pomegranate seeds
  • Flaky sea salt and freshly cracked pepper, to taste


  1. Preheat the oven to 375, and a toaster oven to 400F.
  2. Slice the top ½ inch off of the entire head of garlic, and drizzle just the exposed surface with 1 teaspoon olive oil. Wrap loosely in foil, and bake in the toaster oven for 30-40 minutes, or until fragrant. Set aside.
  3. Meanwhile, line a baking sheet with parchment paper. Add the butternut squash to a mixing bowl, and toss with the minced herbs and olive oil. Spread out evenly over the baking sheet, and bake for 15-20 minutes.
  4. Slice the baguette into 12 pieces. Spray or drizzle lightly with olive oil, and add to a baking sheet. Keep the oven at 375F, and roast for 3-4 minutes, or until edges are golden.
  5. Spread each piece of toasted bread with 2 teaspoons of cream cheese, and 1 small or ½ large garlic clove. Top with roasted butternut squash, and sprinkle with pomegranate seeds.
  6. Garnish the crostinis with flaky sea salt and freshly cracked pepper. Serve immediately!