Roasted Butternut Squash Steak and Pomegranate Crostini
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This recipe is inspired by fall and paired with my favorite Woodbridge By Robert Mondavi Wine.
Roasted butternut squash steak and pomegranate crostini – very easy to make, this appetizer is great for a date night or a party.
I’m so excited that squash is in season and I finally roasted some butternut squash the other day. Sweet and nutty this is one of my favorite vegetables to prepare during fall. Roasting is the best way to cook it.
I usually use it in grain bowls, salads or soups, but this time I decided to make some crostini with it.
I also quickly grilled some (previously marinated) skirt steak, wich I then cut into small cubes for the crostini.
Then all you need to do is toast some sliced baguette and top it with the chopped steak, butternut squash and some pomegranate seeds and feta cheese.
My husband has been requesting lighter dinners lately, so we had these crostini for dinner the other day. And who is going to say no to a glass of Woodbridge by Robert Mondavi Wine with this meal? Not me!
These crostini go well with both chardonnay and Woodbridge By Robert Mondavi Cabernet Sauvignon.
I’m planning a Halloween party and a birthday surprise party for a friend this coming Saturday. Since it is a surprise and we decided on it at the very last moment, I don’t have a lot of time to plan, cook and decorate! After making these crostini, I thought that they will be a nice addition to our party menu? Do you agree? I’m planning to make 4-5 more simple appetizers like dips, nachos and potato skins to serve along with the seasonal roasted butternut squash steak and pomegranate crostini. There will be plenty of Woodbridge by Robert Mondavi Wine, since I’m not going to have time for fancy cocktails.
Woodbridge wines are my favorite and they are also a staple in my house. As much as I love mixing up cocktails, we enjoy a glass of good wine with our dinner every now and then.
If you like wine, but you haven’t tried Woodbridge by Robert Mondavi Wines, you definitely should!
With a great combination of seasonal flavors they will be a great appetizer for Game Day or a Halloween party.
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- 1 baguette sliced
- olive oil spray
- For the butternut squash:
- 1/2 butternut squash cut into cubes
- 2 tbsp olive oil
- salt and pepper to taste
- For the Steak:
- 1 lb skirt steak
- 3 tbsp vegetable oil
- 2 garlic cloves pressed
- 2 tbsp Worchestershire sauce
- pinch of cayenne pepper
- 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- juice from 1/2 lime (or 1 tbsp lemon juice)
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- fresh parsley for garnishing
- 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.
- 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.
- 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.
- 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.