Butternut Squash Bruschetta with Sage Pesto Recipe

Name: Butternut Squash Bruschetta with Sage Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Butternut Squash, Cubed; 1/2 cups Olive Oil, Divided; ⅔ cups Chopped Walnuts; 1 teaspoon Salt; 1/2 teaspoons Pepper; 2 Tablespoons Balsamic Vinegar; 1/2 teaspoons Red Pepper Flakes; 1- 1/2 cup Fresh Sage Leaves; 1/2 cups Walnuts; 1 clove Garlic; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 cups Parmesan Cheese, Grated; 3/4 cups Olive Oil; 2 loaves French Bread; 1/2 cups Olive Oil; 1 package (6.5 Oz. Package) Goat Cheese, Or Enough To Top Each Slice Of Bruschetta

Servings: persons

4 cups Butternut Squash, Cubed
1/2 cups Olive Oil, Divided
⅔ cups Chopped Walnuts
1 teaspoon Salt
1/2 teaspoons Pepper
2 Tablespoons Balsamic Vinegar
1/2 teaspoons Red Pepper Flakes
1- 1/2 cup Fresh Sage Leaves
1/2 cups Walnuts
1 clove Garlic
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/4 cups Parmesan Cheese, Grated
3/4 cups Olive Oil
2 loaves French Bread
1/2 cups Olive Oil
1 package (6.5 Oz. Package) Goat Cheese, Or Enough To Top Each Slice Of Bruschetta

1
Preheat oven to 400 degrees .
2
Cut butternut squash into cubes and dump into a large bowl.
3
Mix in the remaining squash ingredients and toss well.
4
Spread onto a lined baking sheet and bake for 30 minutes, or until cubes are softened and carmelized looking.
5
Make the pesto.
6
Place sage, walnuts, garlic, salt, pepper and parmesan into a food processor.
7
Pulse several times then slowly drizzle olive oil in while the processor is running, until a thick paste forms.
8
Slice French bread into thin slices (1/4 inch) and place on a baking sheet.
9
Drizzle lightly with olive oil then bake at 400 degrees for 10 minutes or until golden.
10
Spread with sage pesto and place a heaping tablespoon of squash on each slice.
11
Dot with about 1 teaspoon of goat cheese.
12
Put back in the oven for 3-5 minutes or until goat cheese has melted.

3010

kcal

Calories

329

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Butternut Squash, Cubed, 1/2 cups Olive Oil, Divided, ⅔ cups Chopped Walnuts, 1 teaspoon Salt, and more.

Yes, Butternut Squash Bruschetta with Sage Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Bruschetta with Sage Pesto

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