Honey Roasted Squash Bruschetta


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!

Honey Roasted Butternut Squash Bruschetta
Serves 6/Fairmont Hotel in San Francisco

Ricotta Cheese:
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

Crostini:
12-Thin slices of walnut bread (I used the Truckee Bread Co. bread, delicious)
Olive Oil
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

Fennel Salad:
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)
olive oil
sea salt and pepper to taste
lemon juice

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.

 

2 Comments

  1. This sounds delicious. I’m going to try it. The honey/olive oil mixture that you drizzle on at the end – is that just what is leftover in the pan after cooking the squash? Or do you make some more?

  2. This is so yummy. The drizzle is what is leftover in the pan. Hope you enjoy this dish.

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