I love butternut squash and I love toast. Put the two together and it’s a #winning. Forreal though, I just love sourdough bread so much I’m always looking for an excuse to eat it and this recipe is just another excuse to eat more bread, because bread is life.

The star of this recipe is definitely the fig & mint drizzle! Its unlike anything I’ve ever made and I’m already thinking of other recipes I can use it on.

Happy Eating!

Butternut Squash Toasties




Yield 8 toasties


  • 2.5 Cups Butternut Squash, Peeled & Diced small
  • 1 loaf sour dough bread, sliced (you can also use a baguette for smaller size crostinis)
  • 1 ½ tablespoons butter
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Moroccan spice powder

For the spread:

  • 4 tablespoons cream cheese
  • 1 teaspoon homemade “lasanyu marchu” (aka chili garlic chutney) or store bought thecha chutney. Here is the brand I like to use, it can be found at any Indian Grocer:

For the dressing:

  • 7 oz. greek yogurt (about 2/3 cup)
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fig jam
  • ¼ teaspoon salt


  1. In a large skillet, add butter and melt over medium high heat.
  2. Once butter is foamy, add butternut squash.
  3. Once the butternut squash begins to soften, add the Moroccan spice and salt and pepper. Continue to cook squash until it is browned on all sides
  4. Remove from heat and set aside.

For the dressing:

  1. In a blender or food processor combine all ingredients until smooth.

For the spread:

  1. Combine both ingredients until fully incorporated.


  1. Heat butter and toast the bread on both sides and remove once golden.
  2. Spread a thin layer of the cream cheese onto each bread and top with butternut squash
  3. Drizzle the yogurt dressing all over the toasts and enjoy!

Courses Appetizer

Cuisine Indian-Fusion