Squash & goat’s cheese bruschetta
Total Time
50 minutes
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 1 small butternut squash
- 6 cloves of garlic
- 3 sprigs of sage
- 1 teaspoon of chilli flakes
- olive oil
- 1 small loaf of rye bread
- 125g soft goat’s cheese
- extra virgin olive oil
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Preparation
Step 1
Preheat the oven to 200ºC/gas 6.
Step 2
Halve the squash lengthways, remove the seeds and cut into 8 wedges. Place in a roasting tray.
Step 3
Smash the garlic and add to the tray, pick in the sage leaves, then add the chilli flakes, a drizzle of olive oil and a pinch of sea salt and black pepper.
Step 4
Toss the wedges well, spread out evenly and roast for 35 to 40 minutes, or until golden. Remove from the oven and cool.
Step 5
Slice up the bread and toast on a griddle pan for 1 minute on each side. Remove to a board and spread each slice with the peeled, roasted garlic.
Step 6
Scoop the squash flesh into a bowl (discard the skins) and lightly mash with a fork. Spread onto the bread slices and top with the cheese, some sage leaves and a drizzle of extra virgin olive oil.
Step 7
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