Butternut bruschetta bites
Chatelaine
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Makes
25 bruschetta bites
* PLUS Microwaving Time: 3 minutes, Roasting Time: 15 minutes
Ingredients
-
1
large
butternut squash
-
2 tbsp
olive oil
-
1 tbsp
balsamic
vinegar
-
2 tbsp
honey
-
2 to 3
garlic cloves
, minced
-
2 tsp
dried
sage leaves
, crumbled
-
1 tsp
salt
-
1/2 tsp
freshly ground black
pepper
-
1
baguette
-
2
green onions
Instructions
- Preheat oven to 425F (220C). Lightly coat or spray a baking sheet with oil. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high, 3 to 4 minutes. Using a sharp knife, peel squash. Slice in half. Discard seeds. Cut squash into 1/2-inch (1-cm) pieces. Place in a large bowl. Mix oil with vinegar, honey, garlic, sage, salt and pepper. Add to squash. Mix until evenly coated. Spread out on baking sheet. Roast on bottom rack of oven, stirring occasionally, until squash is just tender, 15 to 20 minutes. Meanwhile, cut baguette into 1/2-inch (1-cm) slices. Lightly toast in oven, if you like. Remove squash from oven. Tumble into a large bowl. Stir in green onions. Spoon 1 heaping tablespoon (22 mL) onto each baguette slice. Serve warm or at room temperature.
Nutrition (per serving)
- Calories
- 55,
- Protein
- 1.3 g,
- Carbohydrates
- 9.4 g,
- Fat
- 1.5 g,
- Fibre
- 0.8 g,
- Sodium
- 166 mg.