We are heading out of town for Thanksgiving so we celebrated an early Thanksgiving with my family, Fauxgiving. It was a great celebration, well minus the fact my dad got stuck in the hospital awaiting the removal of his gallbladder. Delicious food, fun stories, all around good cheer. It is always a good time to see the cousins hang out too. We decided to make some recipes with a bit of twist and non-traditional.
We had one last butternut squash in the house from the farmer so decided I would try and replicate a delicious recipe we had in a restaurant in Boulder, COa few years back on the trip to bring my son to college. It was a butternut squash tossed in a pesto mix on toasted bread. There was more too it and since it was a special I was never able to track any info down about on the their menu. I’ve tried to recreate this before with little success, Google was never any help either. But now I think I finally put something together that lives up to it.
This is a perfect Fall bruschetta and light enough to enjoy as a Thanksgiving appetizer. The creamy cheese with the sweetness of the squash and spice of the garlic in the pesto is oh so delicious.
- Baguette (whole grain preferred)
- 1 medium Butternut Squash, peeled and cubed
- 2 Tbsp. Olive Oil
- 1 tsp. Italian Herb Seasoning
- Salt & Pepper
- 1 cup Ricotta Cheese
- 1/2 cup Basil Pesto
- Italian seasoning
- Heat oven to 400 degrees.
- Place squash cubes on baking sheet. Drizzle with olive oil, Italian seasoning, and salt and pepper to taste.
- Roast squash for 30 minutes.
- While squash cools, slice baguette about 1/2 inch thick (can toast if you prefer).
- Spread ricotta on baguette, top with squash, finish with a drizzle of pesto.