Roasted Grape And Butternut Squash Bruschetta Recipes

ROASTED BUTTERNUT SQUASH BRUSCHETTA RECIPE

Steps:

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place tomatoes and squash onto prepared baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, and salt.
• Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is tender.
• Remove from oven and toss in walnuts.
• Cool slightly before assembling.
• Taste and re-season, if necessary.
• Take a piece of sliced baguette and spread on goat cheese. Top with arugula and then butternut mixture.
• Enjoy!

ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
• Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
• Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
• Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.

ROASTED BUTTERNUT SQUASH BRUSCHETTA

Steps:

• 1. Prepare bread: Preheat oven to 400 degrees F. Place bread slices on baking sheet. Brush the bread slices with olive oil and sprinkle with salt and pepper. Bake for 3 to 5 minutes, just until the edges begin to turn golden brown and the bread becomes slightly crisp. Remove from the oven and set aside. Keep the oven pre-heated. 2. Prepare topping: In a medium bowl, toss the butternut squash with 1 tablespoon olive oil. Spray a baking sheet with nonstick spray and spread the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes, stir and then bake for an additional 10 minutes, or until the squash becomes tender. Remove from the oven and let cool while you prepare the rest. 3. In a small sauté pan over medium heat, add 1/2 tablespoon olive oil, garlic, sage and pine nuts. Saute until the garlic and sage are sizzling and aromatic, and the pine nuts begin to brown. Remove from heat. Scoop the cooled squash into a medium bowl. Add the pine nut mixture and toss gently. 4. Assemble the bruschetta: Scoop a couple of tablespoons of the squash mixture onto each toasted bread slice. Sprinkle cheese on top. Serve immediately.

BLISTERED GRAPE AND GOAT CHEESE BRUSCHETTA

Steps:

• Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
• Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
• Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
• Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

Steps:

• Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

ROASTED TOMATO BRUSCHETTA

Steps:

• Heat the oven to 400 degrees.
• In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
• Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
• During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
• Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
• Season generously with salt and pepper and toss to coat everything well.
• Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
• Sprinkle with pine nuts and serve.

BUTTERNUT SQUASH WITH GRAPES

Steps:

• Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
• Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.