Description
This recipe is just a guideline for how you can add an autumnal twist to bruschetta with chunks of sweet squash and cheeses of your choice.
Ingredients
Units
Scale
- 1 small squash (about 400-500 g), cooked and cut into chunks
- 1/2 cup (about 60 g) feta cheese, crumbled
- 2-3 tbsp (30-45 ml) Parmesan or other sharp hard cheese, finely grated, plus more for topping
- 1-2 Provolone, Babybel, or other melting cheese rounds, grated
- 6-8 slices rustic bread, thinly sliced
- 2-3 tbsp (30-45 ml) olive oil
- 1-2 tbsp (15-30 ml) balsamic vinegar
- 1/4 tsp dried sage (or a dash, to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- To cook the squash, slice it in half, place the halves on a baking pan, drizzle with a little olive oil and sprinkle with salt.
- Bake at 400°F (200°C) for 30–45 minutes, or until the squash flesh is tender when pierced with a knife.
- Thinly slice a loaf of rustic bread.
- Drizzle each slice with a splash each of olive oil and balsamic vinegar.
- Gently mix the feta crumbles, grated melting cheese and squash chunks together, taking care to leave the squash in chunks.
- Season to taste with black pepper and sage (for one large slice, one Babybel and a dash each of pepper and sage works well).
- Spoon the squash mixture onto the bread slices and finely grate Parmesan over the top.
- Bake at 350°F (175°C) for 3–5 minutes until the cheese begins to melt.
- Broil for 1–2 minutes more until the cheese is bubbly and the crust is starting to brown — watch carefully to avoid burning.
- Enjoy these as an hors d’oeuvre or serve with a green salad as a small-plate main course.
Notes
- Amounts here are a guideline — scale the cheese up or down to your taste.
- A butternut or acorn squash both work well.
- You can roast the squash a day ahead and keep it in the fridge.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 180