Roasted Butternut Squash, Walnut, and Asiago Bruschetta |
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Prep Time: 30 Minutes Cook Time: 43 Minutes |
Ready In: 73 Minutes Servings: 2 |
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Fall/winter appetizer or snack Ingredients:
4 cups diced butternut squash |
1/4 cup sliced caperberries, stems removed |
1/3 cup roughly chopped walnuts |
1/4 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon honey |
1/2 teaspoon salt |
1/4 teaspoon red chili pepper flakes |
8 slices baguette, 3/4 inch thick, cut on diagonal |
walnut oil |
4 ounces asiago cheese, grated using the large holes of a box grater |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter.
5. Spoon 2 tablespoons of the butternut squash onto the prepared toasts.
6. Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving.
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