Honey Roasted Squash Bruschetta
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Not only was this quite tasty, but very elegant and beautiful.
I worked at the winery this weekend and we served this with our new release of wines. I really enjoyed the flavors of the honey against the slightly sweet butternut squash.
This would be a great salad to serve in the winter months. The recipe calls for ricotta cheese to be spread on top of the crostini, but I really think that a mixture of goat cheese and mascarpone would be really delicious.
Yum, roasting the squash in the honey and olive oil sure did make my house smell d.e.l.i.c.i.o.u.s!
Recipe provided by DeliciousDishesRecipes.com
Honey Roasted Butternut Squash Bruschetta
Serves 6/Fairmont Hotel in San Francisco
12 tablespoons ricotta cheese (or you could use 6 tablespoons mascarpone and 6 tablespoons Chevre Goat Cheese-whip together)
In a mixing bowl whip ricotta until smooth and allow time to refrigerate
12-Thin slices of walnut bread (I used the Truckee Bread Co. bread, delicious)
Sea salt – to taste
Pre-heat oven to 375. Lay slices of bread on sheet pan, drizzle with olive oil and sprinkle with sea salt (I used olive oil cooking spray for easier coverage). Place in oven until toasted and slightly crisp, remove from oven and allow to cool.
Butternut Squash Mixture:
1 pound peeled, cleaned and 1/4-inch diced butternut squash (or your favorite squash)
2-3 ounces of local honey
1 tablespoon olive oil
few dashes of cinnamon
Salt and pepper to taste
Preheat oven to 350 degrees; in a mixing bowl add all ingredients. Mix well and place on a baking tray. Place in oven and cook until just cooked through. Remove and allow cooling until room temperature
2 small heads of crisp fennel-washed and sliced thinly (use a mandoline)
1/4 small head of Frisee (I couldn’t find Frisee so I used sone spicy Rocket Arugula, however you could use whatever greens you enjoy eating)
sea salt and pepper to taste
Place fennel, frisee in a chilled bowl, drizzle with olive oil, juice from lemon, toss and season with sea salt and black pepper.
Place salad on plate. Spread one tablespoon cheese mixture onto each piece of walnut bread. Top onto salad and then place roasted squash on top. Drizzle a little bit of the honey/olive oil mixture onto the squash and salad. This makes for a beautiful first course dish. Enjoy.