Roasted Squash and Arugula Pesto Toasts

2 1/2 cups peeled, seeded butternut squash chunks (1- to 1 1/2-in. pieces)

1/2 cup plus 1 tbsp. extra-virgin olive oil

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground pepper

6 slices rustic country loaf such as levain (about 7 in. wide and 1/2 in. thick; 8 oz. total), each quartered to make 24 pieces total

2 cups packed arugula

1/2 cup roasted unsalted almonds

1/2 cup shredded parmesan cheese

1/2 cup shaved parmesan cheese

Step 1

Preheat oven to 400°. On a rimmed baking sheet, toss squash, 1 tbsp. oil, 1/2 tsp. salt, and the pepper. Roast until squash is tender when pierced, about 30 minutes; let cool.

Step 2

Meanwhile, arrange bread slices on a second rimmed baking sheet and toast in oven until golden brown, 8 to 10 minutes; let cool.

Step 3

In a food processor, pulse arugula, almonds, remaining 1/2 cup oil, remaining 1/2 tsp. salt, and the shredded parmesan, scraping down bowl as needed, until a rough paste forms.

Step 4

Cut squash into 1/2-in. pieces; you should have 1 1/2 cups (save any extra for other uses).

Step 5

Spread toasts with arugula pesto, then top each with a few cubes of roasted squash and a sprinkle of shaved parmesan.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 340

% Daily Value *
Total Fat 24g37%

Saturated Fat 4.7g24%
Cholesterol 56mg19%
Sodium 601mg26%
Total Carbohydrate 22g8%

Dietary Fiber 2.6g11%
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Squash and Arugula Pesto Toasts