Roasted Butternut Squash & Apple Bruschetta

Roasted Butternut Squash & Apple Bruschetta

Roasted Butternut Squash & Apple Bruschetta

Servings:*

12 servings

Ingredients

  • 1 L&B Classic French Baguette, cut on the bias into 12 ½-inch slices
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups peeled and diced butternut squash
  • 1 Honeycrisp apple, small diced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • ½ teaspoons ground cinnamon
  • ¼ teaspoons ground nutmeg
  • 1 cup cottage cheese
  • ½ teaspoons dried sage
  • Arugula, for topping
  • Balsamic glaze, for garnish

Directions

  1. Heat oven to 350 F. 

  2. Place the baguette slices on a large baking sheet and evenly drizzle them on both sides with 2 tablespoons of the olive oil. Bake for 8 minutes or until golden brown. Set aside. 

  3. In a large mixing bowl, combine the butternut squash, apples, kosher salt, black pepper, cinnamon and nutmeg. Add the remaining 1 tablespoon olive oil and, using a rubber spatula, mix to coat evenly.

  4. Evenly spread the squash and apples on a large baking sheet and bake for 23 to 25 minutes until they are soft and golden brown. Return them to the large bowl.

  5. In a small bowl, whisk together the cottage cheese and dried sage until well combined. Season with kosher salt and freshly ground black pepper. 

  6. Evenly spread about ½ tablespoon of seasoned cottage cheese onto each of the crostini. Top each one with an arugula leaf and one tablespoon of the squash bruschetta. Drizzle with balsamic glaze. 

  7. Transfer to a large serving platter and enjoy! Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 3 days. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.