Butternut Squash Apple Bruschetta

Recipe adapted from & photo from Whitney Bond

Ingredients:

2 c diced butternut squash

1 c diced apples

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 french bread

1 c ricotta cheese

4 cloves garlic (minced)

6-8 fresh sage leaves (chopped)

2 tbsp balsamic reduction

Directions:

Preheat oven to 425° F.

Toss butternut squash and apples with 2 tbsp olive oil, cinnamon, 

nutmeg, allspice, cloves,  ½ tsp kosher salt and ½ tsp black pepper.

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

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

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

In small skillet, add remaining 2 tbsp olive oil over medium high heat. 

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

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

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

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

Drizzle with balsamic reduction.