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Warm Roasted Butternut Squash Crostini

Warm Roasted Butternut Squash Crostini
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Serving Size: 6 servings

Smoky, sweet, and creamy. You couldn’t ask for more from a bite-size snack. Crunch organic corn chips topped with chipotle roasted squash purée, savoury feta, and crunchy pumpkin seeds, these crostinis are a flavour explosion. Serve as a dip or a crostini, these are always a seasonal hit.


  • 1 butternut squash, peeled and chopped into 1-inch pieces (about 2 1/2 lb)
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh thyme
  • 1 tsp ground chipotle powder
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 2 tbsp sour cream
  • 1/3 cup finely crumbled feta
  • 1/4 cup chopped pumpkin seeds
  • Que Pasa Blue Corn Tortilla Chips


  1. Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
  2. Toss butternut squash with olive oil, thyme, chipotle powder and salt.
  3. Roast for 40 to 45 minutes.
  4. Add butternut squash and sour cream to a food processor.
  5. Pulse until smooth.
  6. Spoon 1 tbsp butternut squash purée onto each tortilla chips.
  7. Sprinkle with feta.
  8. Garnish with pumpkin seeds and a pinch of chipotle powder.
  9. Serve warm.
Tip: Alternatively, serve as a dip with chips instead of as a crostini.

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About The Author

Que Pasa

Que Pasa was created out of love for making and sharing real food. Each product is made in the same way it’s been made in Mexico for generation, with just a few, simple ingredients. Que Pasa products are always organic, non-GMO, gluten free and vegan, so dig in and enjoy.

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