Butternut and Apple Bruschetta and Sonoma-Cutrer Wine
Serves: serves 4
  • 2 Cups Diced Butternut Squash
  • 1 Cup Diced Apples
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Extra Virgin Olive Oil Optional
  • ½ Tsp Ground Cinnamon
  • ½ tsp pumpkin pie spice
  • 1 Tsp Salt
  • 1 Cup Ricotta Cheese **See post for substitutes.
  • 2 Tbsp Balsamic Glaze For homemade, use ¼ cup brown sugar and ¼ cup balsamic
Balsamic Glaze
  • ½ Cup Balsamic Vinegar
  • 2 Tbsp Brown Sugar
  1. Preheat the oven to 425° F.
  2. Toss the butternut squash and apples with 2 tbsp coconut oil, ground cinnamon, pumpkin pie spice and ½ tsp salt.
  3. Place in an even layer on a baking sheet and into the oven for 15 minutes.
  4. While the squash and apples are roasting, brush the sliced bread with 2 tbsp EVOO, set aside. This step is optional. I popped my bread in the oven without any oil, but that's just my personal preference.
  5. Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
  6. Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
  7. Drizzle with the balsamic glaze.
Balsamic Glaze
  1. Add balsamic vinegar and brown sugar to a small saucepan & set over medium heat.
  2. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes.
  3. Remove from the heat and set aside to cool before serving.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/butternut-and-apple-bruschetta-and-sonoma-cutrer-wine/