Butternut Squash Apple Bruschetta Recipe
July 3, 2017
Ingredients
2 cups diced butternut squash
1 cup diced apples
6 tbsp olive oil (divided)
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
1 tsp kosher salt (divided)
1 tsp black pepper (divided)
8 slices french bread
1 cup ricotta cheese
4 cloves garlic (minced)
6-8 fresh sage leaves (chopped)
2 tbsp balsamic glaze
Instructions
- Preheat the oven to 425° F.
- Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp black pepper.
- Place in an even layer on a baking sheet and into the oven for 15 minutes.
- While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.
- Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.
- In a small skillet, add the remaining 2 tbsp olive oil over medium high heat.
- Add the garlic and sage leaves, saute for 1-2 minutes.
- Remove from the heat and toss with the squash and apples when they come out of the oven.
- Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
- Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
- Drizzle with the balsamic glaze.
Original recipe and more pictures visit: Butternut Squash Apple Bruschetta @ whitneybond.com