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Butternut Squash Bruschetta with Sage Pesto

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Crisply toasted bread slathered with fresh sage pesto, topped with roasted butternut squash chunks and a little cap of melted goat cheese. Autumn at its best!

Ingredients

  • FOR THE SQUASH:
  • 4 cups Butternut Squash, Cubed
  • ½ cups Olive Oil, Divided
  • ⅔ cups Chopped Walnuts
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2 Tablespoons Balsamic Vinegar
  • ½ teaspoons Red Pepper Flakes
  • _____
  • FOR THE SAGE PESTO:
  • 1-½ cup Fresh Sage Leaves
  • ½ cups Walnuts
  • 1 clove Garlic
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • ¼ cups Parmesan Cheese, Grated
  • ¾ cups Olive Oil
  • _____
  • FOR THE BREAD:
  • 2 loaves French Bread
  • ½ cups Olive Oil
  • 1 package (6.5 Oz. Package) Goat Cheese, Or Enough To Top Each Slice Of Bruschetta

Preparation

Preheat oven to 400º. Cut butternut squash into cubes and dump into a large bowl. Mix in the remaining squash ingredients and toss well. Spread onto a lined baking sheet and bake for 30 minutes, or until cubes are softened and carmelized looking.

Make the pesto. Place sage, walnuts, garlic, salt, pepper and parmesan into a food processor. Pulse several times then slowly drizzle olive oil in while the processor is running, until a thick paste forms.

Slice French bread into thin slices (1/4 inch) and place on a baking sheet. Drizzle lightly with olive oil then bake at 400º for 10 minutes or until golden. Spread with sage pesto and place a heaping tablespoon of squash on each slice. Dot with about 1 teaspoon of goat cheese. Put back in the oven for 3-5 minutes or until goat cheese has melted.

5 Comments

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dishinanddishes on 7.25.2011

Thank you guys for the comments!..it is one of my favs..the two flavors are perfect together!

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twistoflife on 10.23.2010

This looks very good! I think I will make for my mothers birthday party. Nice winter appetizer. Enjoyed your blog too.

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katiescooking on 10.13.2010

this is one of my all time favorite flavor combos! I’ve always done it with ravioli but never thought of it as a topping for bruschetta. genius!

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Cathy on 10.13.2010

this looks amazing! I’m addicted to butternut squash (yes, addicted) and this looks like a fun new way to use it!
Thanks for sharing…
Cathy B.

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getinmybelly on 10.11.2010

Sounds soooo delish! Can’t wait to try it!

2 Reviews

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strandfamily on 11.11.2011

This was amazing! I served it for my November book club gathering and it was a huge hit. Everyone has asked me for the recipe.

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bkraemer on 10.22.2010

The squash alone was worth making! I cut mine into small pieces and let them blacken a tad before pulling them out of the oven. The walnuts are an integral part of the recipe and while I used less than called for, I wouldn’t leave them out completely. I did use much less sage and just altered the rest of the ingredients. for the pesto. A keeper recipe!

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