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roasted butternut squash bruschetta

Butternut Squash Sage Bruschetta

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Skillet
  • 1 Spatula
  • 1 pastry brush
  • 1 Measuring spoons set

Ingredients
  

  • 1 medium butternut squash peeled and seeded, cut into 1/2-inch cubes
  • 2 tablespoon olive oil divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 8 slice baguette 1/2-inch thick
  • 2 tablespoon unsalted butter
  • 8 fresh sage leaves thinly sliced, plus extra for garnish
  • 1 small garlic clove halved
  • 2 tablespoon Parmesan cheese grated
  • 1 teaspoon honey optional, for drizzling
  • 1 teaspoon lemon zest optional

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Toss the cubed butternut squash with 1 tablespoon olive oil, kosher salt, black pepper, and red pepper flakes in a mixing bowl.
  • Spread the squash in a single layer on the baking sheet and roast for 22 to 25 minutes, flipping once halfway, until tender and caramelized.
  • While the squash roasts, brush the baguette slices with the remaining 1 tablespoon olive oil.
  • Toast the oiled baguette slices on a baking sheet in the oven for 5 to 7 minutes until golden at the edges, then rub the cut side of the garlic clove lightly over each toast.
  • Melt the butter in a skillet over medium heat and add the sliced sage, cooking 1 to 2 minutes until the butter foams and the sage is fragrant.
  • Add the roasted squash to the sage butter, toss gently to coat, and cook 1 minute to meld flavors.
  • Spoon the squash mixture onto the toasts, dividing evenly, and sprinkle with Parmesan cheese.
  • Drizzle with honey and scatter lemon zest and extra sage, if using.
  • Let the bruschetta rest 5 minutes to set before serving warm.

Notes

For the best texture, cut the squash into uniform cubes so they roast evenly and develop caramelized edges. If your baguette is very fresh, toasting a bit longer helps keep the topping from making it soggy. Browning the butter until it smells nutty enhances the sage flavor—pull it off the heat as soon as the milk solids turn light amber to avoid burning. You can roast the squash a day ahead and rewarm it in the sage butter just before assembling. Add crispy prosciutto, goat cheese, or toasted pepitas for variations, and adjust heat by increasing or omitting red pepper flakes.
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