Butternut Squash Bruschetta

I was away this weekend in Prince Edward County, and had a lovely app at a restaurant called 7numbers. THis is not the same recipe but if you are in the county I would totally suggest you have a taste. This did inspire me to give you my fav recipe to make at home for something similar!.

2 cup Butternut squash (peeled, diced)

1 cup Apple (diced)

2 tbsp Coconut oil (melted/liquid state)

1/2 tsp Cinnamon (Ground)

1/2 tsp Pumpkin pie spice

1/2 tsp Salt

1/2 cup Balsamic vinegar (Balsamic)

2 tbsp packed Brown sugar

1 baguette Baguette, whole grain (sliced)

1 cup Ricotta cheese, whole milk (cottage or goat cheese works too)

Instructions

1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.

2. Toss the butternut squash and apples with the coconut oil, cinnamon, pumpkin pie spice, and salt.

3. Place an even layer on the baking sheet and roast in the oven for 15 minutes.

4. Meanwhile, prepare the balsamic glaze. 

   • Add the balsamic vinegar and brown sugar to a small saucepan & set over medium heat. 

   • Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes.

   • Remove from the heat and set aside to cool before serving.

5. During the last 4-5 minutes of cooking time (or after the squash and apples have finished roasting) place the baguette slices onto a separate baking sheet and toast in the oven until done to your liking.

6. Remove the baguette slices from the oven and place them on a serving tray. Top each slice with the ricotta cheese, then the roasted squash and apple mix, and finish with a drizzle with the balsamic glaze.