Butternut Squash Bruschetta with Sage Pesto

by Katie of:


4 cups cubed butternut squash (1/2 inch cubes)
2/3 c. chopped walnuts
1/2 c. olive oil (divided)
1 t. salt
1/2 t. pepper
2 T. balsamic vinegar
1/2 t. red pepper flakes
1 - 1 1/2 c. fresh sage leaves
1/2 c. walnuts
1/4 c. parmesan cheese
1 clove garlic
1/2 t. salt
1/4 t. pepper
1/2-1 c. olive oil

1 loaf french or artisan bread
1 package soft goat, brie, or cream cheese

Preheat oven to 400º.  Cut butternut squash into cubes.  Mix in next 6 ingredients and toss well. Spread onto lined baking sheet and bake at 400 for 30 minutes, or until cubes are softened and carmelized looking.  Make Pesto - Place sage, walnuts, garlic, salt, pepper and parmesan into food processor.  Pulse several times then slowly drizzle olive oil into top of food processor while turning processor on until thick paste forms. Slice french bread into thin slices (1/4 inch) and place on baking sheet.  Drizzle lightly with olive oil then bake at 400º for 10 minutes or until golden.  Spread with sage pesto and place a heaping tablespoon of squash on each slice.  Dot with about 1 teaspoon of goat cheese.  Put back in oven for 3-5 minutes or until goat cheese has melted.