Butternut Squash Apple Bruschetta

• Vegetarian

• Produce

  • 1 cup Apples
  • 2 cups Butternut squash
  • 4 cloves Garlic
  • 6 Sage, fresh leaves

• Baking & Spices

  • 1/4 tsp Allspice
  • 2 tbsp Balsamic glaze
  • 1 tsp Black pepper
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 6 tbsp Olive oil

• Bread & Baked Goods

  • 8 slices French bread

• Dairy

  • 1 cup Ricotta cheese

Found on whitneybond.com

Ingredients

• 2 cups diced butternut squash
• 1 cup diced apples
• 6 tbsp olive oil (divided)
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp allspice
• ¼ tsp ground cloves
• 1 tsp kosher salt (divided)
• 1 tsp black pepper (divided)
• 8 slices french bread
• 1 cup ricotta cheese
• 4 cloves garlic (minced)
• 6-8 fresh sage leaves (chopped)
• 2 tbsp balsamic glaze

Directions

• Preheat the oven to 425° F.
• Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp black pepper.
• Place in an even layer on a baking sheet and into the oven for 15 minutes.
• While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.
• Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.
• In a small skillet, add the remaining 2 tbsp olive oil over medium high heat.
• Add the garlic and sage leaves, saute for 1-2 minutes.
• Remove from the heat and toss with the squash and apples when they come out of the oven.
• Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
• Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
• Drizzle with the balsamic glaze.