Roasted Butternut Squash Bruschetta Recipe
Roasted Butternut Squash Bruschetta. Chewy baguette topped with goat cheese, arugula, roasted butternut squash and tomatoes!
Servings: 6 people
Calories: 109kcal
Ingredients
- ½ pound grape tomatoes halved
- 1 pound butternut squash peeled de-seeded and cubed into 1/4-1/2 in chunks
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 2 cloves minced garlic
- ¼ teaspoon black pepper
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon salt more to taste
- ¼ cup walnuts
- arugula
- goat cheese
- baguette sliced
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Place tomatoes and squash onto prepared baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, and salt.
- Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is tender.
- Remove from oven and toss in walnuts.
- Cool slightly before assembling.
- Taste and re-season, if necessary.
- Take a piece of sliced baguette and spread on goat cheese. Top with arugula and then butternut mixture.
- Enjoy!
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Notes
Nutritional information does not include goat cheese or baguette.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 391mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8350IU | Vitamin C: 21.6mg | Calcium: 50mg | Iron: 0.8mg
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