Roasted Grape And Butternut Squash Bruschetta Food

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 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!

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.

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.

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.

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC

Steps:

• Preheat oven to 400F degrees.
• In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
• Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

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.