Butternut Squash Bruschetta with Sage Pesto and Brie

By Katie of:
 
dishinanddishes.com
 
INGREDIENTS:
1 butternut squash, cubed in 1 inch pieces
Olive oil
1 c. walnuts, chopped
1 t. salt
1/2 t. pepper
1 pinch of red pepper flakes
2 T. balsamic vinegar
1/2 c. brie cheese or other soft cheese
 
FOR THE PESTO:
1 c. fresh sage leaves
1/2 c. walnuts
1/2 c. olive oil
 
1 baguette, slice crossways 1/4 inch thick
 
DIRECTIONS:
Cut up squash into one inch cubes.  Add next 6 ingredients into bowl and mix well.  Spread on lined baking sheet and bake uncovered for 25 minutes, removing to stir at halfway mark. Remove to cool  Make Pesto recipe (below).  Drizzle bread slices with olive oil and place on baking sheet.  Bake for 10 minutes or until lightly browned and crisping.  Spread Sage Pesto over toasted bread slice.  Top with a spoonful of butternut squash mixture.  Dot with Brie cheese.  Return to oven for 3-5 minutes or until brie melts.
 
 
SAGE PESTO INSTRUCTIONS:
Dump sage leaves and walnts into food processor.  Pulse a few times then drizzle olive oil just until spreadable paste forms. 
 
 
 
Comments