Butternut Squash Bruschetta

By JaxHouse • March 16, 2011 • 0 Comments

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Author Notes: A few years back while visiting Boulder, CO I had an appetizer that I instantly fell in love with. I became obsessed and finally came up with something I enjoy as much as I did when I had my first taste. - JaxHouse

Serves 6

1 butternut squash
1 tablespoon Italian Seasoning Blend
2 ounces Olive Oil
Salt and Pepper
1 cup Pesto
2 cups Ricotta Cheese
1 whole-grain baguette

Preheat oven to 400 degrees.
Peel butternut squash and cut in small cubes.
Toss squash in olive oil, season with salt and pepper and Italian seasoning.
Roast squash for 30 minutes.
While squash cools, slice baguette into 1/2 inch thick slices.
Spread ricotta on each baguette slice, top with a few cubes of squash, drizzle on pesto.