4 cups LIV Organic™ Butternut Squash, sliced ½" thick
½ tsp crushed red pepper
⅓ cup plus 1½ tbsp olive oil
1½ cups basil leaves
1 cup baby spinach
1 large clove garlic, chopped
2 tbsp grated Parmesan cheese
2 tsp lemon zest
2 tsp lemon juice
8 slices dark rye bread
4 oz burrata cheese
Toasted pecans, chopped
Ground black pepper
Salt
Prep Time: 10 min
Cook Time: 35 min
Servings: 16
1 Preheat oven to 400° F. Toss together LIV Organic Butternut Squash, red pepper, and 1½ tbsp olive oil. Season with salt and black pepper. Bake on rimmed baking sheet until tender and light brown, about 25 minutes.
2 Combine basil, spinach, garlic, and remaining olive oil in food processer or blender. Process until blended and smooth. Stir in Parmesan, lemon zest, and lemon juice. Season with salt and black pepper.
3 Cut each bread slice into 4 pieces. Bake on a baking sheet until lightly toasted, 8–10 minutes. Top crostini with burrata, LIV Organic Butternut Squash, pesto, and pecans. Season with salt and black pepper.
To learn more about LIV Organic™, visit www.livorganicproduce.com
