thanksgiving bruschetta recipe

Butternut Squash Bruschetta

Ingredients:

1 butternut squash

2 tablespoons of your favorite olive oil (try to find one that really enhances fresh vegetables – I like Antico Frantoio Muraglia Medium Fruity extra virgin olive oil)

1 tsp ground cinnamon

1 tsp honey

1 baguette (I like La Petit Francais which I get at Publix and are frozen)

4 oz goat cheese

Fresh sage

Balsamic glaze (Trader Joe’s has a good one)

Salt and pepper

Instructions:

1. Preheat your oven to 400 F. 
2. While the oven is heating, defrost your frozen baguette.
3. Split your butternut squash long ways and de-seed it. Cut several slits in the squash and cover each side with a mixture of the olive oil, cinnamon, and honey. Next sprinkle both sides with salt and pepper to taste. 
4. Line a cookie sheet with parchment paper and put the squash seasoned side down. 
5. Roast for 30 minutes or until soft. 
6. While the squash is roasting, slice your defrosted or fresh baguette into slices. Brush with olive oil and put on a separate baking sheet to toast for 5-7 minutes. You don’t want them too crunchy.
7. Remove the baguette slices from the oven and spread a thin layer of goat cheese on each slice while they are still warm. 
8. Add a garnish of fresh sage and an optional drizzle of balsamic glaze.

This would be a great pairing with our Autumn Moscow Mule if you’re having friends over. It will feel like a catered experience but you can knock this out in under an hour. Cheers to a wonderful Thanksgiving filled with JOY!