Butternut Squash Bruschetta
- Dec 9, 2019
What a delicious appetizer bite for your next party or get together, this Butternut Squash Bruschetta is sure to please.
Serves: 8-10
Ingredients
Use Organic if possible
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3 cups cubed butternut squash
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¾ cup chopped yellow onion
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½ cup dried cranberries
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½ cup pistachios finely chopped
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½ cup pomegranate seeds
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1 Tbsp Garden of Life Coconut Oil
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2 Tbsp olive oil
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1 tsp cinnamon
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1 tsp fresh herbs such as rosemary or thyme
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½ tsp sea salt
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2 Tbsp reduced balsamic vinegar
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8 oz. goat cheese
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18 Pieces of gluten-free crostini or crackers or parmesan crisps
Preparation
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Preheat oven to 400 degrees.
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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.
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Once the pieces are done roasting, remove them from oven and let cool then chop into smaller bite sized pieces.
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Heat a skillet to medium high and add coconut oil, onion and salt.
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Sauté onion for about 10 minutes, until it softens, then add in cinnamon and stir until it coats the onion.
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Reduce heat to low.
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Add in the 2 Tablespoons of olive oil, the cooked butternut squash, thyme, and cranberries and cook just a few minutes.
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Spread a small amount of cheese onto each piece of bread.
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Spoon some of the butternut squash bruschetta onto each piece of bread, then top with some pistachios and pomegranate seeds.
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Lastly, drizzle with elderberry balsamic glaze.
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To make glaze, whisk together the reduced balsamic vinegar (you can buy balsamic “glaze” at the store) with elderberry syrup.
