I’m so excited to bring you this recipe. I love the way colorful food really makes your dinner table look more interesting. And squash, I just love squash. Ina Garten, the Barefoot Contessa, is one of my favorite cooks with her delicious yet not too-fussy recipes. Here we have taken her bruschetta recipe from her book Cooking for Jeffrey and added our own twist.
In our recipe roasting the butternut squash in our Mushroom & Sage Olive Oil adds earthy nuisances to the squash. Meanwhile we’ve also caramelized the white onion to bring out its natural sweetness. Then we added our Maple Balsamic Vinegar to de-glaze the pan before adding the roasted squash and mixing it all together. Maple and squash are always a winning flavor pairing.
- 1 pound butternut squash, peeled and diced into ½- to ¾-inch pieces
- 1/4 cup Olive This! Mushroom & Sage Infused Olive Oil
- Kosher salt and freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- 2-3 tablespoons Olive This! Single Varietal Olive Oil
- 3 cups sliced yellow onions (2 onions)
- 4-6 tablespoons Olive This! Vermont Maple Dark Balsamic Vinegar
- 6 (½-inch-thick) slices rustic country bread, toasted
- 1½ cups fresh ricotta, homemade or store-bought
- 4-6 fresh thyme springs, optional
Preheat the oven to 425 degrees.
Place the squash, 1/4 cup mushroom & sage infused olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes on a sheet pan, toss, and spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting. Set aside.
Meanwhile, heat the butter and 2 tablespoons single varietal olive oil in a medium (10-inch) sauté pan. Add the onions and thyme and cook over medium to medium-low heat for 20-30 minutes, tossing occasionally, until golden brown and carmelized.
Add the vinegar and simmer over medium heat for 4 to 6 minutes, until the liquid is reduced. When the squash is tender, add it to the sauté pan with the onions and mash it lightly with a dinner fork. If the mixture is a little dry, add a few tablespoons vinegar to moisten. Taste for seasonings and reheat over low heat, if necessary.
To prepare the bread, slice into 1 inch thick pieces and arrange on a cookie sheet. Brush the Mushroom & Sage Infused Olive Oil over each piece and toast in the oven at 350 degrees for 5-10 minutes.
To assemble the bruschettas, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm.
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