Roasted Butternut Squash Steak and Pomegranate Crostini

Fall Appetizer Paired With Woodbridge By Robert Mondavi Wines - Roasted Butternut Squash Steak and Pomegranate Crostini

👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Lyubomira from CookingLSL📖 cookinglsl

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●bowl
●oven
●cutting board

📝 Preparation Steps

For the butternut squash:

Preheat oven to 425 F. In a bowl place butternut squash, olive oil, salt and pepper. Toss to combine. Spread on a baking sheet ans roast for ⏱️ 45 minutes, until tender and the edges are crisp.Toss a couple of times during baking.

olive oil sprayolive oil2 tbspsalt and pepper to tastesalt1 tsp

For the steak:

Combine all ingredients for the marinade in a bowl and stir to combine. Place steak in a large zip lock bag and pour marinade on top. Seal to close. Let the meat marinate for at least ⏱️ 1 hour or overnight.

Preheat a gas grill to medium-high heat (450F). Clean and oil the grates. Grill steak for ⏱️ 10-12 minutes per side, until browned and fully cooked. Transfer to a cutting board and let it rest for ⏱️ 5 minutes, then cut into cubes.

For the crostini:

Prepare a baking sheet and spray with cooking spray. Arrange bread slices on the sheet. Drizzle with olive oil (or spray with cooking spray on top). Bake for ⏱️ 15 minutes at 300 F until golden.

olive oil sprayolive oil2 tbsp

To assemble the crostini: top each slice of bread with 1 tbsp chopped steak, 1 tbsp butternut squash and sprinkle some pomegranate seeds and feta cheese. Garnish with chopped parsley.

Serve warm with a glass of wine.

Nutrition Facts

calories

618 kcal

fat Content

32 g

serving Size

1 serving

fiber Content

5 g

sugar Content

7 g

sodium Content

1394 mg

protein Content

34 g

cholesterol Content

88 mg

carbohydrate Content

51 g

saturated Fat Content

15 g

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