Holiday Recipe with our Ambassador, Laura Mueseler!

Have you ever noticed how the foods you eat have an effect on your appearance? Healthy eating and healthy skin go hand in hand and there are a number of foods that will help you to get glowing, health skin from the inside out.

Foods like butternut squash and other winter squash are packed with Vitamin A and Vitamin C along with being rich in antioxidants, making them one of the best foods for healthy skin! The high Vitamin A content in Butternut Squash helps to produce skin cell turnover, along with keeping your skin both firm and healthy. One serving of butternut squash also contains about half of your daily dose of Vitamin C which boosts the production of collagen and helps to prevent signs of aging.

Butternut Squash and other winter squash are in season in the fall and winter months making them a great choice to serve at holiday meals as an appetizer, side dish or even dessert. With Thanksgiving just days away these delicious Honey Roasted Butternut Squash Crostini would make the perfect appetizer to share with family and friends. They are healthy and full of seasonal flavors and best of all, they’re so simple to make!

If time allows, try roasting the squash ahead of time so all you have to do is toast the bread and top it with the mixture of butternut squash, feta and arugula then finish it off by drizzling a little bit of honey over the top. The combination of the honey roasted squash and salty feta is oh-so delicious and the peppery arugula adds the perfect amount of crunch making for the perfect holiday appetizer!

Honey Roasted Butternut Squash Crostini

Serves 12


  • 1 butternut squash, peeled and cut into 1” chunks
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons raw honey + 1 tablespoon to top
  • 1 cup arugula
  • ½ cup feta crumbles
  • 1 tablespoon fresh sage, roughly chopped
  • 1 loaf French bread, sliced ½ inch thick
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • Heat oven to 400 degrees.
  • Toss cubed butternut squash in olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper
  • Roast for 30-40 minutes tossing halfway through
  • Add 2 tablespoons of honey to the butternut squash and cook for 5 more minutes
  • Take out and let cool
  • Drizzle olive oil on the bread and toast in oven for 10 minutes
  • Meanwhile, in a small bowl combine butternut squash, feta, sage and arugula
  • Spoon the mixture on top of the toasted bread and drizzle with  tablespoon honey.
  • Cut in half and serve


Thanks to our lovely ambassador, Laura from Sequins at Breakfast for sharing this holiday recipe!

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