Roasted Butternut Squash Bruschetta
These Roasted Butternut Squash Bruschetta are equal parts easy to assemble and scrumptious. Toasted ciabatta bread slices are topped with a layer of ricotta cheese and then drizzled with Balsamic Caramelized Onion Spread before being studded with roasted butternut squash and sprinkled with fresh sage and toasted squash seeds. Make them for Thanksgiving or your next get-together.
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
1 Butternut squash and seeds
1 Tbsp. Extra-virgin olive oil
1/4 tsp. Canola oil
1/4 tsp. Dried sage
24 slices Ciabatta bread
1 1/2 cups Ricotta cheese
1 jar Robert Rothschild Farm Balsamic Caramelized Onion Spread
1/2 cup Sage, fresh, chopped
Preheat oven to 400 degrees F. Cut ends off of squash and peel, reserving seeds. Cut squash into 1-inch cubes and place on parchment lined baking sheet. Toss with extra-virgin olive oil and sprinkle with salt and pepper. Roast for 30 - 40 minutes or until tender. Set aside. Rinse and dry seeds and toss with canola oil and dried sage. Roast for 8 - 10 minutes until golden and set aside. Preheat oven to 300 degrees F. Place bread slices on baking sheet and bake for 20 minutes or until golden. Top each bread slice with ricotta cheese and broil until cheese is melty. To assemble bruschetta, spoon Balsamic Caramelized Onion Spread over ricotta and top each slice with diced squash, toasted seeds and sprinkle with chopped fresh sage.
Recipe created by Melanie Bauer at, melaniemakes.com.