Roasted Squash Bruschetta
Bring this unique take on a classic bruschetta to your next potluck or family get-to-gether and we promise the next thing you know everyone will be asking you for the recipe. The sweet squash and reduction with fresh herbs combines for a perfect balance of flavours! For best results, try pairing it with a wine that features a citrus aroma like the Planters Ridge 2016 Elevation.
Ingredients
Bruschetta Topping:
| 1 | butternut squash, cleaned, roasted and diced |
| 3 cups | Tomato, de-seeded, small diced |
| 2 small | onions or shallots, small diced |
| 1 tsp | fresh thyme |
| 2 tbsp | fresh basil |
| 3 cloves | garlic, minced |
| 1 cup | olive oil |
| 1 | artisan-style baguette |
| to taste | salt & pepper, Parmigiano Reggiano or Asiago |
| garnish | fresh parsley |
Balsamic Reduction:
| 2 cups | balsamic vinegar |
| 1/2 cup | sugar |
| 1 clove | garlic |
| 1 bunch | fresh thyme |
Directions:
- Preheat oven to 400 F (to roast squash).
- Balsamic reduction; combine all four ingredients into sauce pot and simmer on medium heat.
- Reduce until it thickens aux nappe (just coats the back of spoon).
- Strain and cool; gently cover with plastic wrap.
- Bruschetta topping; toss squash in olive oil, one clove minced garlic and 1/4 tsp salt and pepper.
- Roast until squash turns deep golden colour, turning once. Remove from oven and cool.
- Preheat oven to 450 F (to toast bread).
- Slice, de-seed and chop tomato; strain from its juiced.
- Combine squash, tomato, onion, herbs and rest of the minced garlic; toss in olive oil with the freshly grated cheese to taste
- Slice baguette 1/2-inch thick and brush both sides with olive oil; place on cookie sheet.
- Bake in the 450 F oven until crispy, turning once.
- Top baguette with bruschetta mixture and drizzle with balsamic reduction. Garnish with fresh parsley.
- Serve with left over olive oil and balsamic reduction for dipping.
Local Source Guide
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or any of the Farmers’ Markets of Nova Scotia
Recipe Provided By: The Port Pub and Planters Ridge Winery
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide.
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