Description
Sweet and savory roasted squash with creamy goat cheese, crunchy pine nuts, and a tangy balsamic glaze. Perfect appetizer for any gathering!
Ingredients
Units
Scale
- 5-6 Organic Yellow Squash (Cubed)
- 1/2 lb Chèvre
- 1 tbsp avocado oil (or oil preference)
- 1 juiced lemon
- Salt and pepper
- 1 tbsp coconut sugar
- 1 Loaf of French Bread (Sliced)
- 1/4 cup pine nuts
- 1 bunch of Fresh Tarragon (about 1/4 cup, chopped)
- 2 tbsp lemon zest
- Balsamic Reduction (drizzled)
Instructions
- Preheat oven to 400°F (204°C).
- Thoroughly wash the yellow squash, lemon, and tarragon.
- Chop the yellow squash into cubes (leave skins on).
- Add avocado oil, lemon juice, salt, pepper, and coconut sugar.
- Toss and bake on a cookie sheet for 20 minutes, or until brown; flip after 10 minutes.
- Slice the bread and set aside.
- Once the squash is done, reduce oven temperature to 350°F (177°C) and bake the French bread and pine nuts for 7 minutes.
- Toss the squash, pine nuts, lemon zest, and chopped tarragon together.
- Top the toasts with chèvre, a spoonful of squash, and a drizzle of balsamic reduction.
- Serve!
Notes
- For a richer flavor, roast the squash with a sprig of fresh rosemary in addition to the other seasonings.
- If you don’t have balsamic reduction, you can make a quick glaze by simmering balsamic vinegar on the stovetop until it thickens.
- To prevent soggy bruschetta, toast the bread slices until golden brown and slightly crisp before adding the toppings.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece bruschetta
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
- Cholesterol: 15