Roasted Butternut Squash, Walnut, and Asiago Bruschetta

“Fall/winter appetizer or snack”
READY IN:
1hr 13mins
YIELD:
8 bruschetta
UNITS:
US

Ingredients Nutrition

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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