If you know me, then this post will come as no surprise to you. There is some sweet heat in some little bites in this post and believe me when I say they are yummy bites! This recipe incorporates some of my very favorite flavors ever - all in a little appetizer bite!
I was searching recipes for small plates to get some ideas for this week when I saw the recipe for Butternut Squash Bruschetta. I immediately went to the recipe because it sounded too interesting to pass up. Then I read the ingredient list and knew I could not pass it up. My next trip to Price Chopper had me buying a baguette so I could put this yummy appy together!
There is honey, chili flakes, walnuts and caper berries topped with asiago cheese. Strong flavors mixed with sweet for a perfect party bite. If your wanting to use your butternut squash in a different way for Christmas or New Years, this is it! The night I made this, it was my meal alone. That went along perfectly with a bottle of Blue Moon. 🙂 Go ahead, try it, share it, and become the star of your party!
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Butternut Squash Bruschetta
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- 2 cups butternut squash , diced
- 2 tablespoons honey
- ½ teaspoon red pepper flakes
- 10 caper berries , chopped
- ¼ cup walnuts , roughly chopped
- 16 ounce baguette , sliced diagonally
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons grated asiago cheese (optional)
- 1 tablespoon chopped chives (optional)
- Preheat the oven to 400°F.
- In a medium bowl, mix the butternut squash, honey, red pepper flakes, caper berries, olive oil and walnuts until well combined.
- Transfer the squash mixture to a heavy duty baking sheet. Bake for 10 minutes. Remove the squash from the oven and stir. Bake 15 minutes longer, until squash is tender.
- Remove the squash from the oven and allow to cool to room temperature.
- Place the baguette slices on a baking sheet and drizzle with the olive oil, salt, and pepper. Toast in the oven for 7 minutes, until baguette slices start to turn lightly browned around the edges and are crisp.
- Remove the baguette slices from the oven and top with a tablespoon of squash mixture. Garnish with asiago cheese and chives (if using).