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Butternut Squash and Pomegranate Crostini

Tabitha Helms

Butternut Squash and Pomegranate Crostini

It was Monday Night Football at the office, so being the HUGE football fan that I am (not), I stayed home while my hubs stayed late at work to vote for his team. YEAH, SEAHAWKS!! (That was for you, Hubby.) ;) 

I was excited to get more baby shower prep done for my bestie who's PREGNANT!!! Yay!!!!!! I get to be an honorary auntie!!!! And I was excited to try an easy, new recipe to use up my butternut squash and pomegranate from my Urban Fresh Delivery box a couple weeks ago. 

This recipe was delicious, fresh and easy. Double thumbs up!
Source: Cupcakes and Kale Chips


  • 1 butternut squash, chopped and roasted
  • 2 pomegranates
  • Goat cheese
  • 1 loaf French baguette, sliced and toasted
  • balsamic vinegar


To roast the butternut squash, peel it with a vegetable peeler, then chop off both ends. Cut it in half from top to bottom. Then cut strips from side to side. Chop the strips in bite size pieces. Sprinkle with olive oil, salt, and pepper. I cooked mine in the toaster oven at 400 degrees for 20 minutes. (Thanks for the help A Sweet Simple Life.) 

Spread goat cheese on a toasted piece of French bread. Pile squash on top, sprinkle with pomegranate seeds, drizzle with balsamic vinegar and let your taste buds sing a Hallelujah chorus! 

Seriously, SO good!!!