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Roasted Butternut Squash

Jessica Bentley • September 28, 2019
Roasted butternut squash bruschetta with spinach and cheese

As soon as the weather turns, I fall head-over-heels for various root vegetables, squash, and pumpkins. This appetizer is a sweet and savory delight that will win over a crowd at your next gathering.


Butternut Squash is one of the most common variations of winter squash. You can find it at every grocery store and most farmer’s markets. The base for this appetizer is my Almond Pesto. I simply love the bright green color of the pesto combined with the deep yellow flesh of the Butternut Squash. Make sure to head on over to my blog to grab that recipe, www.sliceofjess.com !


ROASTED BUTTERNUT SQUASH BRUSCHETTA


INGREDIENTS:

  • 1 Butternut Squash, cubed & roasted
  • 1 French Baguette, thinly sliced & toasted
  • Almond Pesto, as needed
  • 3-4 ounces Feta Cheese, crumbled
  • 2-3 fresh Sage Leaves, minced
  • Olive Oil, as needed
  • Red Pepper Flakes, to taste
  • Salt + Pepper, to taste


DIRECTIONS:

  1. Slice the Baguette into smaller bite size portions. Slice at an angle to create more surface area on each slice.
  2. Brush both sides of the bread with olive oil and sprinkle with salt and pepper. Place in a 450 degrees oven for 10 minutes or until edges are golden in color. Once toasted, remove from oven and set aside.
  3. Slice the uncooked butternut squash in half and remove the seeds. Start slicing the inside flesh into small cubes, around the size of a bouillon cube. Place your cubes in a mixing bowl. Make sure to cut off all the skin portions and discard.
  4. Once the squash is cubed, toss with a small amount of olive oil, salt, and pepper.
  5. On an oiled baking sheet, roast the squash cubes in a 450F oven for 15 minutes, turning once halfway through. Your squash should be browned, soft in the center, and have a slight crunch to the outside.
  6. Now you just need to assemble the bruschetta. First place down the toasted baguette slices and spread a small amount of almond pesto on each piece. Then layer with the squash, feta, and sprinkle with sage and red pepper flakes. Serve immediately.


RECIPE NOTE: You can purchase squash already cubed at the grocery store. This is a great way to save some time on prep.

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