| As published at https://www.billyparisi.com/butternut-squash-beet-bruschetta-recipes/ INGREDIENTS For the Butternut Squash Bruschetta: 2 cups of medium diced butternut squash 1 tablespoon of unsalted butter 1 tablespoon of chopped fresh sage 1 cup of arugula 1/2 cup of mascarpone cheese Kosher salt and fresh cracked pepper to taste honey French baguette crostinis For the Beet Bruschetta: 1 cup of small diced red beets 1 teaspoon of olive oil 1 tablespoon of red wine vinegar 2 ounces of goat cheese zest of 1/2 lemon juice of 1/2 lemon chopped chives Kosher salt and fresh cracked pepper to taste French baguette crostinis INSTRUCTIONS Butternut: In a large saute pan on medium-high heat with butter add in the butternut squash and pan roast until browned and softened. Once they are soft add in the sage, arugula, salt and pepper and mix. Season the mascarpone cheese with salt and pepper and spread a small amount on a crostini. Top off with a tablespoon of the roasted squash and arugula. Drizzle on a small amount of honey. Beet: In a large saute pan on high heat with olive oil add in the beets and caramelize. Once they are brown and soft, deglaze with red wine vinegar and season with salt and pepper. In a bowl whisk together the goat cheese, lemon zest, lemon juice and salt and pepper and spread a small amount on a crostini. Top off with a teaspoon of roasted beets and garnish with chopped chives. Ingredients available at the Oakmont Farmer’s Market 10/7: -Goat cheese available from Amazing Acres -Butternut squash, arugula, and beets available from Blueberry Hill Farm -Butternut squash and arugula available from Clifford Family Farm -Honey available at New-Bee Ranch |
