Roasted Butternut Squash, Walnut, and Asiago Bruschetta Recipe

Name: Roasted Butternut Squash, Walnut, and Asiago Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced butternut squash; ¼ cup sliced caperberries, stems removed; ⅓ cup roughly chopped walnuts; ¼ cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon honey; ½ teaspoon salt; ¼ teaspoon red chili pepper flakes; 8 slices baguette, 3/4 inch thick, cut on diagonal; walnut oil; 4 ounces asiago cheese, grated using the large holes of a box grater

Servings: persons

4 cups diced butternut squash
¼ cup sliced caperberries, stems removed
⅓ cup roughly chopped walnuts
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon red chili pepper flakes
8 slices baguette, 3/4 inch thick, cut on diagonal
walnut oil
4 ounces asiago cheese, grated using the large holes of a box grater

1
Preheat oven to 350.
2
In a medium bowl, toss the butternut squash, caperberries, walnuts, olive oil, balsamic vinegar, honey, salt, and chile flakes; spread on a small baking sheet and bake for 30 minutes, mixing about every 10 minutes.
3
Increase temperature to 500 and cook for 10 minutes more; the squash should be soft, yielding, and slightly brown; remove from oven and cool to room temperature.
4
Preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter.
5
Spoon 2 tablespoons of the butternut squash onto the prepared toasts.
6
Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving.

1943

kcal

Calories

215

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 11 ingredients. The key ingredients include: 4 cups diced butternut squash, ¼ cup sliced caperberries, stems removed, ⅓ cup roughly chopped walnuts, ¼ cup extra virgin olive oil, and more.

Yes, Roasted Butternut Squash, Walnut, and Asiago Bruschetta 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.

Roasted Butternut Squash, Walnut, and Asiago Bruschetta

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