Butternut Squash Bruschetta
- Dec 9, 2019
- by Gwen Eager
Serves:
18 pieces Use Organic:
- 3 cups cubed butternut squash
- ¾ cup chopped yellow onion
- ½ cup dried cranberries
- ½ cup pistachios finely chopped
- ½ cup pomegranate seeds
- 1 Tablespoon Garden of Life Coconut Oil
- 2 Tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon fresh herbs such as rosemary or thyme
- ½ teaspoon sea salt
- 2 Tablespoons Garden of Life Elderberry Syrup
- 2 Tablespoons reduced balsamic vinegar
- 8 oz. goat cheese
- 18 Pieces of gluten-free crostini or crackers or parmesan crisps
Directions:
- Preheat oven to 400 degrees.
- Place cubed butternut squash on a cookie sheet and sprinkle with a few dashes of sea salt and about 1 Tablespoon of olive oil. Roast in oven for 30 minutes, flipping pieces over half way through.
- Once the pieces are done roasting, remove them from oven and let cool then chop into smaller bite sized pieces.
- Heat a skillet to medium high and add coconut oil, onion and salt.
- Sauté onion for about 10 minutes, until it softens, then add in cinnamon and stir until it coats the onion.
- Reduce heat to low.
- Add in the 2 Tablespoons of olive oil, the cooked butternut squash, thyme, and cranberries and cook just a few minutes.
- Spread a small amount of cheese onto each piece of bread.
- Spoon some of the butternut squash bruschetta onto each piece of bread, then top with some pistachios and pomegranate seeds.
- Lastly, drizzle with elderberry balsamic glaze.
- To make glaze, whisk together the reduced balsamic vinegar (you can buy balsamic “glaze” at the store) with elderberry syrup.
