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0a7e9731 c6f8 4394 be34 d94d5d6bd62e  2016 12 05 09 27 45
Jonathan Jones
Jonathan Jones

Butternut Squash Bruschetta

Several slices bread, toasted
1 purple onion, julienned
1 butternut squash, peeled and cut into 1/4" cubes
1 teaspoon red pepper flake
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 cups mustard greens, roughly chopped
1 cup parsley, roughly chopped

Put a few tablespoons EVOO in a large skillet over medium-high heat. Once the oil is just barely smoking, add the onion and saute until they begin to brown. Add your squash, stirring occasionally to prevent sticking. Cook until squash is softened, then add red pepper flake, S&P, and chopped mustard greens and saute long enough to wilt. Remove from heat and spoon onto toast. Top with chopped parsley and drizzle with EVOO.