4. Butternut Squash Bruschetta
What you need:
A baguette sliced into half-inch slices, roughly 30 pieces
1 and ½ tbsp of olive oil
Salt and pepper
4 cups of butternut squash cut into half-inch cubes
¼ cup sage
¼ cup pine nuts
½ tbsp minced garlic
½ cup Parmigiano Reggiano cheese
To make:
Preheat the oven to 400 degrees. Place the slices of bread on a baking sheet. Brush each slice with olive oil and sprinkle with some salt and pepper. Bake the bread for 5 minutes, or until the edges start to brown. Remove the bread from the oven. Keep the oven heated. In a bowl mix the butternut squash with a tbsp of olive oil. Spray a baking sheet with cooking spray and spread the cubed squash onto the sheet.
Season with salt and pepper. Bake for ten minutes, stir and then bake an additional ten minutes. In a pan, add half of tbsp of olive oil, garlic, pine nuts, and sage. Cook until aromatic. Remove from heat and then scoop the squash into a bowl. Add the nut mix and toss. Scoop a tbsp of the squash mixture onto each piece of bread. Sprinkle with cheese and serve immediately.