ROASTED BUTTERNUT SQUASH BRUSCHETTA RECIPE

Roasted Butternut Squash Bruschetta Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

1/2 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
1/4 teaspoon black pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon salt more to taste
1/4 cup walnuts
arugula
goat cheese

Steps:

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!