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Servings: 4

Roasted Butternut Squash Steak and Pomegranate Crostini

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Fall Appetizer Paired With Woodbridge By Robert Mondavi Wines - Roasted Butternut Squash Steak and Pomegranate Crostini
roasted-butternut-squash-steak-pomegranate-crostini-Woodbridge-robert-mondavi
5 from 3 votes
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Ingredients

  • 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)

Other:

  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • fresh parsley for garnishing

Instructions

For the butternut squash:

  1. 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.

For the steak:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. Serve warm with a glass of wine.

Recipe Notes

Serving size - 4 crostini.
Course: Appetizer
Cuisine: American

Nutrition Information

Calories: 618, Fat: 32g, Saturated Fat: 15g, Cholesterol: 88mg, Sodium: 1394mg, Potassium: 833mg, Carbohydrates: 51g, Fiber: 5g, Sugar: 7g, Protein: 34g, Vitamin A: 10070%, Vitamin C: 27.7%, Calcium: 201%, Iron: 5.1%