Recipe: Marcia Selden Catering
Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.
This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheese.
Like most bruschetta, this one is more of an easy assemblage than a cooking project.
This bruschetta involves just a bit of cooking and a few minutes of assembling.
Recipe is dairy . It can be made vegan be eliminating the layer of cheese.
- 1 butternut squash
- ½ onion, thinly sliced
- ½ C. maple syrup
- 1 Tbs. balsamic vinegar
- 2 Tbs. olive oil
- 1 Tbs. Kosher salt
- 1 baguette, sliced on the diagonal into 1” slices
- 1 Bosc or other firm pear
- 4 oz. blue or gorgonzola cheese
- Pre-heat the oven to 400°F.
- Peel the squash using a vegetable peeler. Cut the squash into 1" thick rounds, remove guts and seeds with a spoon, and then stack slices to cut into small cubes.
- Toss onions and squash with maple syrup, balsamic vinegar, olive oil and kosher salt and place cubes on a cookie sheet.
- Roast 20-25 minutes until squash is fork-tender and the edges are brown.
- spread blue cheese over bread, add a few thin slices of pear and top with roasted squash and onion mixture.
- Serve warm or at room temperature.