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thanksgiving bruschetta recipe
Charleston, SC
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:
- Preheat your oven to 400 F.
- While the oven is heating, defrost your frozen baguette.
- 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.
- Line a cookie sheet with parchment paper and put the squash seasoned side down.
- Roast for 30 minutes or until soft.
- 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.
- Remove the baguette slices from the oven and spread a thin layer of goat cheese on each slice while they are still warm.
- 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!
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