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Butternut Squash Bruschetta

Butternut Squash Bruschetta

Ingredients 10
November 01, 2021
Serves 4
Butternut Squash Bruschetta
  • Turnbuckle Soft Pretzel Sticks, cut in half lengthwise 1 Bag
  • Knot Your Average Small Batch Thanksgiving Leftovers Salt 1 Package
  • Butternut Squash, peeled and cut into small cubes 2 Cups
  • Extra-virgin olive oil 1/4 Cup
  • Shallots, chopped 1 Cup
  • Fig jam 1 Jar
  • Goat cheese 16 Ounces
  • Butter, melted 2 Tablespoons
  • Walnuts, coarsely chopped 1/4 Cup
  • Fresh thyme 1 Tablespoon
  • 1.

    Preheat oven to 400 degrees

  • 2.

    Place butternut squash cubes in a bowl and toss with 2 tablespoons of olive oil and a pinch of Thanksgiving Leftovers Salt.

  • 3.

    Place coated butternut squash on a tin foil lined baking sheet and bake for 15 minutes or until tender.

  • 4.

    Once you take the butternut squash out of the oven, adjust the temperature (if needed) to warm the Turnbuckles. If Turnbuckles are frozen, preheat oven to 400 degrees. If thawed, preheat oven to 425 degrees.

  • 5.

    If frozen, bake for 6 to 8 minutes. If thawed, bake for 3 to 5 minutes.

  • 6.

    Next, sauté shallots over medium heat in 2 tablespoons of olive oil and season with another sprinkle of Thanksgiving Leftovers Salt.

  • 7.

    Once onions are golden brown, place them in a food processor with the jar of fig jam.

  • 8.

    Pulse to combine.

  • 9.

    Evenly spread each Turnbuckle with goat cheese.

  • 10.

    Then, top with roasted butternut squash cubes.

  • 11.

    Finish with chopped walnuts, a drizzle of fig sauce, and fresh thyme.

  • 12.

    Enjoy!

Ingredients

Directions

  1. Preheat oven to 400 degrees
  2. Place butternut squash cubes in a bowl and toss with 2 tablespoons of olive oil and a pinch of Thanksgiving Leftovers Salt.
  3. Place coated butternut squash on a tin foil lined baking sheet and bake for 15 minutes or until tender.
  4. Once you take the butternut squash out of the oven, adjust the temperature (if needed) to warm the Turnbuckles. If Turnbuckles are frozen, preheat oven to 400 degrees. If thawed, preheat oven to 425 degrees.
  5. If frozen, bake for 6 to 8 minutes. If thawed, bake for 3 to 5 minutes.
  6. Next, sauté shallots over medium heat in 2 tablespoons of olive oil and season with another sprinkle of Thanksgiving Leftovers Salt.
  7. Once onions are golden brown, place them in a food processor with the jar of fig jam.
  8. Pulse to combine.
  9. Evenly spread each Turnbuckle with goat cheese.
  10. Then, top with roasted butternut squash cubes.
  11. Finish with chopped walnuts, a drizzle of fig sauce, and fresh thyme.
  12. Enjoy!

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