Roasted Butternut Squash, Walnut, and Asiago Bruschetta
Prep Time: 30 mins
Total Time: 1 hr 13 mins
About This Recipe
"Fall/winter appetizer or snack"
diced butternut squash
sliced caperberries, stems removed
roughly chopped walnuts
extra virgin olive oil
red chili pepper flakes
baguette, 3/4 inch thick, cut on diagonal
asiago cheese, grated using the large holes of a box grater
Preheat oven to 350°.
In a medium bowl, toss the butternut squash, caperberries, walnuts, olive oil, balsamic vinegar, honey, salt, and chile flakes; spread on a small baking sheet and bake for 30 minutes, mixing about every 10 minutes.
Increase temperature to 500° and cook for 10 minutes more; the squash should be soft, yielding, and slightly brown; remove from oven and cool to room temperature.
Preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter.
Spoon 2 tablespoons of the butternut squash onto the prepared toasts.
Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving.
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Roasted Butternut Squash, Walnut, and Asiago Bruschetta (cont.)