Winter Butternut Squash Bruschetta
With butternut squash as the main ingredient, this warm and very easy recipe is rich in phytonutrients, antioxidants and fiber, and can also help reduce your risk of inflammation-related disorders such as rheumatoid arthritis and asthma. Plus, the caperberries included are a good source of B-group vitamins that are essential to enhance the energy production from the foods. Feel healthy and enjoy!
| Ingredients | Amount |
|---|---|
| Butternut squash | 2 Cups, peeled, seeded and cubed |
| Caperberries | 10, chopped |
| Walnuts | 10, chopped |
| Honey | 2 Tbs |
| Olive oil | 2 Tbs |
| Red pepper flakes | 1/2 tsp |
| Kosher salt | 1/2 tsp |
| Black pepper | 1/8 tsp |
| Whole wheat baguette | Sliced |
| Walnut oil | To taste |
| Asiago cheese | Grated |
Directions
- Combine all ingredients except baguette slices, walnut oil, and cheese. Spread in a single layer on a baking sheet.
- Bake at 400 degrees for 25 minutes, stirring halfway through.
- While baking bruschetta mix, lightly coat one side of slices of baguette with olive oil.
- After 17 minutes of baking the bruschetta mix, place tray of baguette slices in the oven (same temperature of 400 degrees) on the top rack. Toast for 7-8 minutes, or until golden brown.
- Top toasted baguette slices with squash bruschetta. Drizzle with chopped walnut oil, sprinkle with cheese, and enjoy!
