Butternut Squash Apple Bruschetta
Nutrition Facts
5 Serving Per Container
Serving size 2 pieces
| Amount Per Serving | ||
|---|---|---|
|
Calories |
350 |
|
| % Daily Value* | ||
| Total Fat 5 g | 6% | |
| Saturated Fat 2.5 g | 13% | |
| Cholesterol 25 mg | 8% | |
| Sodium 620 mg | 27% | |
| Total Carbohydrate 63 g | 23% | |
| Dietary Fiber 3 g | 11% | |
| Sugars 11 g | ||
| Includes Added Sugars 2 g | 5% | |
| Protein 11 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 15% | |
| Iron | 15% | |
| Potassium | 10% | |
Ingredients
- 2 cups Butternut Squash, diced
- 1 cup Apples, diced
- 5 tbsp Olive Oil
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Allspice
- ¼ tsp Ground Cloves
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ Dave's Crusty Parisian Bread, sliced
- 1 cup Skim Milk Ricotta Cheese
- 4 cloves Garlic, minced
- 8 Sage Leaves, chopped
- Drizzle of Balsamic Reduction for Garnish
Method of Preparation
Step 1
Preheat the oven to 400°F.
Toss the diced butternut squash and apples with 2 tbsp olive oil and spices.
Step 2
Place on a baking sheet and roast for 10-15 minutes.
Step 3
While the squash and apples are roasting, brush the sliced bread with 1 tbsp olive oil. Set aside.
Step 4
Add 2 tbsp olive oil to a small fry pan over medium high heat.
Add the garlic and chopped sage leaves and sauté for 1-2 minutes. Remove from heat.
Step 5
When the butternut squash and apples are done roasting, remove from the oven and mix the garlic/sage mixture in.
Step 6
Place the bread in the oven for 2-3 minutes, or until lightly toasted.
Top each slice with ricotta cheese.
Step 7
Place a scoop of the squash and apple mix on each slice of bread.
Step 8
Garnish with a drizzle of balsamic reduction.
