Name: Pumpkin Crostini with Rocket Pesto
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 slice toasted sourdough bread (can use any toasted bread); 0.5 cup vegan ricotta (or hummus); 4 slice butternut squash slices (sweet potato works well too!); 1 tbsp pine nuts (toasted on a pan); 0.5 pomegranate pomegranate seeds (from 0.5 pomegranate); null to_garnish olive oil; 0.5 tsp chilli flakes (or Turkish pul biber); 28 g rocket or arugula; 120 ml extra virgin olive oil; 2 tbsp lemon juice; 2 tbsp nutritional yeast; 28 g walnuts (toasted on a pan); 1 clove garlic clove (large); 1 pinch sugar; 0.75 tsp salt (adjust to taste); null to_taste black pepper

Instructions

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1

Preheat oven to 200°C/390°F. Line a baking tray with parchment paper.
2

Slice butternut squash slices (4 slice) 1.25 mm (0.5 inch) thick. Brush with [null to_garnish olive oil], season with salt (0.75 tsp), and bake for 30-40 minutes, flipping halfway. The squash is ready when soft and caramelized.
3

In a food processor, combine rocket or arugula (28 g), garlic clove (1 clove), and walnuts (28 g) with extra virgin olive oil (120 ml). Blitz until a fine pesto forms. Season with lemon juice (2 tbsp), salt (0.75 tsp), [null to_taste black pepper], sugar (1 pinch), and nutritional yeast (2 tbsp).
4

Toast toasted sourdough bread (4 slice). Top with vegan ricotta (0.5 cup) and the roasted butternut squash slices (4 slice). Season with [null to_taste black pepper], drizzle with the rocket pesto, and sprinkle with pomegranate seeds (0.5 pomegranate) and pine nuts (1 tbsp).