Roasted Butternut Squash and Red Lentil Crostini

Ethiopian

Medium · Hot

Roasted Butternut Squash and Red Lentil Crostini

Crispy toasted bread crowned with warmly spiced red lentils and caramelized roasted butternut squash, finished with a bright squeeze of lemon and fresh herbs. A communal sharing plate rooted in Ethiopian flavors but built for the crostini board.

Recipe by

Abeba Tekle

The Injera Table

Prep

15 min

Cook

35 min

Total

50 min

Method

Combine rinsed red lentils, minced garlic, cumin, paprika, cayenne, ground ginger, turmeric, and salt in a medium saucepan. Pour in 600ml water and bring to a boil over high heat.

Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are completely soft and most liquid is absorbed. Remove from heat and stir in 2 tablespoons olive oil. Mash roughly with a fork for a rustic spread texture.

Season with additional salt and lemon juice to taste. Cover and keep warm.

Preheat oven to 200°C (400°F). Toss cubed butternut squash with 2 tablespoons olive oil, ground cumin, paprika, and salt until evenly coated.

Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until deeply golden and tender at the edges. Remove from oven and set aside.

Slice the loaf into 1cm rounds. Brush both sides generously with remaining olive oil and arrange on a baking sheet.

Toast under the broiler for 2-3 minutes per side until golden and crisp. Season lightly with salt immediately after removing from heat.

Finish with a squeeze of fresh lemon juice and a sprinkle of chopped cilantro. Serve immediately while crostini remain crispy.

Nutri-Score

Good balance

A–E · lower is better · score 1

Calories

787

per serving

Source of protein · 25gLow sugar · 9g

Protein

25g

Carbs

104g

Fat

32g

Sat. fat

Fiber

14g

Sugar

Sodium

1881mg

Dairy FreePlant BasedAnti InflammatoryDiabetesHeart HealthyHigh FiberPlant Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very low impact

A–E · lower is better · includes estimates

kg CO₂e

0.3

per serving

ACarbon

Red Lentils, rinsed drives 26% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamyCrispyTender

Aromas

EarthyHerbalSmokyWarm Spice

Kitchen Equipment

Primary Tool

Saucepan

Broiler Or OvenSaucepan Sheet Pan Chef Knife Cutting BoardLemon JuicerMeasuring Cups Measuring Spoons Spatula Mixing Bowl

Techniques

Mashing Roast Simmering Toasting

Safety & Storage

Cross Contamination

Use separate cutting boards and utensils for the bread crostini to prevent gluten cross-contact with other ingredients, especially important for celiac or gluten-sensitive individuals.

Cooking Temperature

Ensure lentils simmer at medium-low heat for the full 20-25 minutes until completely soft to eliminate anti-nutritional factors and ensure food safety.
Broil crostini at 2-3 minutes per side, watching closely as broiler temperatures can vary and bread can quickly burn.

Handling

Butternut squash cubes must be cut to uniform 2cm size for even cooking; undercooked squash poses a texture and safety concern.
Handle garlic properly by washing hands thoroughly after handling raw garlic to avoid skin irritation and bacterial transfer.

Storage

Serve crostini immediately after toasting as they lose crispness quickly; do not make ahead and reheat as texture will suffer.
Cooked red lentil spread keeps refrigerated for 3-4 days in an airtight container; reheat thoroughly before serving.
Roasted butternut squash can be stored separately for 4-5 days refrigerated; bring to room temperature before assembly.

Allergen Warning

This recipe contains wheat/gluten from the bread. For gluten-free adaptation, substitute with gluten-free bread rounds.

Equipment Safety

Use oven mitts when handling hot baking sheets from 200°C oven and broiler; positions may vary by appliance.

Pro Tips

Technique

When roasting your butternut squash, resist the urge to stir too often. Let those edges caramelize and develop color — those slightly crispy, deeply golden pieces carry the most flavor and add wonderful texture contrast against the creamy lentils.

Flavor Boost

If you have berbere spice already made, substitute it for the individual spices listed in the Roasted Butternut Squash section — use about 2 teaspoons berbere in place of the cumin, paprika, and extra salt for a more authentically Ethiopian flavor profile.

From the chef

In Ethiopia, we eat from one mesob tray, hands touching, stories flowing between bites. This crostini is my way of bringing that spirit to your table without losing the soul — the warm spices you know from berbere, the earthy red lentils, the brightness of lemon — all arranged for sharing. When you make this, I want you to call someone over. Because the best butternut squash in the world tastes better when you are not eating alone.

Abeba TekleThe Injera Table

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TagsSharing PlateSpicedLentil SpreadCrostiniEthiopian InspiredCommunalAppetizerFinger FoodVegetarianVeganSeasonal

AllergensWheatGluten

Source: generated · June 13, 2026