Warm Roasted Butternut Squash Crostini

Smoky, sweet, and creamy. You couldn’t ask for more from a bite-size snack. Crunch organic corn chips topped with chipotle roasted squash purée, savoury feta, and crunchy pumpkin seeds, these crostinis are a flavour explosion. Serve as a dip or a crostini, these are always a seasonal hit.

  • Serves6
  • 15 mins prep, 40 mins cook 55 mins total


  • 1 butternut squash, peeled and chopped into 1-inch pieces (about 2 ½ lb)
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh thyme
  • 1 tsp ground chipotle powder
  • ½ tsp salt
  • 2 cloves garlic, minced
  • 2 tbsp sour cream
  • ⅓ cup finely crumbled feta
  • ¼ cup chopped pumpkin seeds
  • Que Pasa Blue Corn Tortilla Chips


  1. Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
  2. Toss butternut squash with olive oil, thyme, chipotle powder and salt.
  3. Roast for 40 to 45 minutes.
  4. Add butternut squash and sour cream to a food processor.
  5. Pulse until smooth.
  6. Spoon 1 tbsp butternut squash purée onto each tortilla chips.
  7. Sprinkle with feta.
  8. Garnish with pumpkin seeds and a pinch of chipotle powder.
  9. Serve warm.

Tip: Alternatively, serve as a dip with chips instead of as a crostini.