4 C. (1-inch cubes) peeled butternut squash (about 20 oz.)
4 T. olive oil, divided
Ground black pepper
2 large onions, thinly sliced
1 T. pure maple syrup
1/4 t. crushed red pepper
Balsamic vinegar
1/4 C. fresh mint, cut into chiffonade
1 thin baguette, cut into 1/4 inch slices on the diagonal
Instructions
Preheat oven to 400. Spread squash on a large rimmed baking
sheet and drizzle with 2 T. olive oil. Season generously with salt
and pepper. Let cook 25-30 minutes until fork tender. While
roasting, turn with a spatula every 10 minutes and add more olive
oil if needed. Remove from oven and increase heat to 425.
In a large skillet, heat remaining 2 T. olive oil over medium heat.
Add onions, season with salt. Let cook until very soft and
caramelized, about 20-25 minutes.
Combine squash and onion mixture together in a food processor
and pulse about 5-7 times until just barely incorporated and still
fairly chunky. Adjust seasoning to taste.
Place bread slices on a large baking tray and drizzle lightly with
olive oil. Bake 5 -8 minutes, or until lightly browned on top.
Generously top bread with mixture and generously drizzle with
balsamic vinegar. Top with fresh mint and serve warm.
Originally Submitted
10/7/2016
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