Roasted Butternut Squash Bruschetta with Walnuts & Sage Tarifi

Malzemeler

• 4 Cups Butternut Squash Cut Into 3/4-inch Dice, 5 Tablespoons Olive Oil, Divided, 4 Tablespoons Finely Minced Fresh Sage, Salt & Pepper To Taste, 1 Crusty Loaf of Baguette Bread, Sliced Into 3/4-inch Slices. To Serve: 1/4 Cup Lightly Toasted Chopped Walnuts, 1/2 Cup Shaved Pecorino Romano Cheese, Extra Virgin Olive Oil, 1/4 Cup Runny Honey, Cracked Black Pepper, Baby Sage Leaves

Hazırlanışı

1. Preheat oven to 400 degrees F. Toss the diced squash with 2 tablespoons olive oil, salt and pepper, and lay the squash evenly on a foil lined baking sheet. Bake the squash for 10 minutes, stir, then bake for another 10 minutes or until fork tender. Place the squash in a bowl and mix with the minced sage with a fork, slightly mashing down some of the squash. Turn the broiler on high, and place the bread slices on a baking sheet. Broil each side of the bread slices just until they begin to turn brown, about 3 minutes each side. Remove from the oven and lightly brush with the remaining olive oil. Place the bread slices on a serving platter. Scoop some of the squash mixture onto each toasted bread slice, gently spreading it to cover. Sprinkle the chopped walnuts over the squash, then top with pieces of the shaved cheese. Carefully drizzle just a few drops of olive oil and honey over each bruschetta, then garnish each slice with 1 baby sage leaf. Sprinkle finely cracked black pepper over the bruschetta and serve.

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