I am not ashamed of abusing more butternut squash. This hummus only confirmed my love and my intent to continue to bombard you with it. Oh, and also pumpkin and sweet potatoes. Orange you glad I make these? Uuugh.
This appetizer/side/totally-my-dinner is butternut squash feta bruschetta. Apparently bruschetta is pronounced broo-sketta, not broo-shetta. Who the heck knew that?! I keep forgetting and going back to the incorrect, yet weirdly popular pronunciation. I forgive me.
Anyway, we’ve got roasted, caramelized butternut squash, crumbly feta, sharp arugula, and sweet honey balsamic glaze, all on top of toasted pretzel bread.
Feel free to swap the squash for the fall veggie of your choice, and the pretzel bread for the bread of your choice. Sourdough would be amazing. Alternately, skip the bread and toss it all salad-style.
Let’s get to the recipes for the dressing and for the assembly of the bruschetta:
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 garlic cloves, minced
- 1/4 tsp dried rosemary
- 1/4 tsp salt
- 1/8 tsp pepper
- Small loaf of bread
- 1 cup butternut squash, diced
- 1/4 cup feta cheese
- Handful of fresh arugula (rocket)
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- Whisk balsamic vinegar, honey, garlic, rosemary, salt, and pepper in a sauce pan and bring to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until thickened, stirring occasionally. Remove from the heat and let cool completely.
- On a cookie sheet, spread squash in a layer and drizzle with oil, salt and pepper.
- Roast for 35-40 minutes until browned and caramelized.
- Slice bread and toast lightly in a pan with a small amount of cooking spray or oil.
- Layer feta, arugula, and roasted squash on top of toast.
- Drizzle with honey balsamic dressing.
- Season with salt and black pepper to taste and serve immediately.