Apple & Butternut Squash Bruschetta

From the kitchen of Whitney Bond

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Ingredients

• 2 cups butternut squash, diced

• 1 cup apples, diced

• 6 tbsp olive oil, divided

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp allspice

• ¼ tsp ground cloves

• 1 tsp kosher salt, divided

• 1 tsp black pepper, divided

• 8 slices of french bread

• 1 cup ricotta cheese

• 4 cloves garlic, minced

• 8 fresh sage leaves, chopped

• 2 tbsp balsamic reduction

Instructions

1. Preheat the oven to 425° F.

2. Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp black pepper.

3. Place in an even layer on a baking sheet and into the oven for 15 minutes.

4. While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.

5. Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.

6. In a small skillet, add the remaining 2 tbsp olive oil over medium-high heat.

7. Add the garlic and sage leaves, saute for 1-2 minutes.

8. Remove from the heat and toss with the squash and apples when they come out of the oven.

9. Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.

10. Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.

11. Drizzle with the balsamic reduction.