Butternut Squash Bruschetta
Roasted butternut squash bruschetta starts with toasted baguette slices spread with goat cheese and topped with a delicious mixture of fresh butternut squash, bacon and dried cranberries.
Servings 8
Calories 278kcal
Ingredients
- 1 French baguette sliced and toasted
- 6 oz goat cheese softened
- 4 oz cream cheese softened
- 1/4 tsp salt
- 3 slices bacon chopped
- 1 tbsp olive oil
- 1 shallot minced
- 1 1/2 cups butternut squash peeled, seeded and diced
- 1/2 cup dried cranberries chopped
- 1/3 cup apple cider
- 1/2 tsp dried thyme
- salt to taste
Instructions
- In a large, non-stick skillet over medium heat, cook the bacon, stirring often until crisp. Remove bacon pieces to drain on a paper-towel lined plate.
- Add olive oil to the bacon drippings in the pan, add the shallot and cook for about 1 minute. Add the squash and cook, stirring occasionally, for 15 minutes.
- Add cranberries and apple cider, allow to simmer for another 5-8 minutes, until squash is fork tender.
- Stir in thyme and season with salt. Remove mixture from heat and stir in bacon crumbles.
- Allow the cooked squash and cranberry topping to cool to room temperature.
- Using a hand mixer, whip together the goat cheese, cream cheese and salt.
- Serve toasted baguette slices topped with a smear of the goat cheese spread and about a tablespoon of the squash, cranberry and bacon topping
Nutrition
Calories: 278kcal