Squash Bruschetta

food-022

This was really good. Next time we have a fall party, this will definitely go on the finger food menu. To make it a main course, I cut the crusty bread into larger slices and it was plenty filling. The most unknown part of the recipe were the caperberries. I’ve never heard of such a thing and was prepared to omit it them, but then S found them next to the olives and capers at Giant… what a surprise! I’m glad we added them- they added a nice salty briney-ness that balanced well with the honey and hot pepper flakes.

What to pair with this? A light bodied earthy red? Or a big rich white? Finally, we decided on a beer…brewed with grapes! Some lovely friends brought us an Allagash Victor Ale at our housewarming party and we finally decided to open it. At 9% alcohol, it might as well have been a sparkling wine. A perfect compromise between beer and wine, and a delicious pairing with the nutty squash.

Recipe after the jump

From a NY Times recipe

’ino’s Butternut-Squash Bruschetta

2 cups squash, peeled and seeded
2 tablespoons honey
1⁄2 teaspoon chili flakes
10 caperberries, roughly chopped (I used rinsed jarred berries)
10 walnuts, roughly chopped (I used about 1/2 cup; maybe too much)
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon kosher salt
Pinch of pepper
1 baguette, cut on a bias into 12 11⁄2-inch-thick slices (I used a french loaf for a main course)
6 teaspoons walnut oil
4 teaspoons asiago cheese, grated (Just on mine, S had his without!)

Preheat oven to 400 degrees.
(1) Cut squash into 1-inch cubes.
(2) Gently fold the first 8 ingredients together in a medium bowl. Spread mixture evenly on ungreased baking sheet. Bake 10 minutes, then gently stir ingredients, and continue to cook for another 15 minutes. Remove from oven, and let cool to room temperature (I preferred it when the topping was still warm from the oven). Meanwhile, toast the baguette slices in the oven or press on a panini press until slightly crisp. (I toasted my breads in the oven when the squash was cooking)
(3) Scoop a generous tablespoon of the squash mixture onto each piece of baguette. Adjust seasoning with salt and pepper, and garnish with a drizzle of walnut oil and grated asiago.
Serves 6 (or 2 for a main course dinner).

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