Roasted Squash Bruschetta

Name: Roasted Squash Bruschetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 loaf french bread sliced; 5-6 whole organic yellow squash cubed; 2 tbsp lemon zest, fresh; 1 whole lemon, juiced; 1 tbsp avocado oil or preferred oil (avocado has a high smoke point); 1 tsp salt & pepper to taste; 1 tbsp coconut sugar | https://amzn.to/2X4tFws; 1/4 cup pine nuts; 1 bunch fresh tarragon about 1/4 cup, chopped; 8 oz chèvre plain; balsamic reduction drizzled to taste

by Michaell

8 Servings

30 min

Nothing makes me appreciate my garden produce like the belly-warming flavors of a beautiful roasted summer squash recipe.

My signature recipe starts with slow-roasted yellow squash, topped with creamy chèvre, toasted pine nuts, sweet tarragon and liberal amounts of salt and pepper. Then finished with a drizzle of balsamic reduction on french baguette toast.

As for bread, you can switch it up to taste. Since the squash is a little heartier, French bread seemed to lighten it up. However, if you prefer a crunch then you may go with a good sourdough.

This crowd-pleaser makes an excellent appetizer or addition to brunch.

Roasted Squash Bruschetta

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Recipe details

Yield 8 Servings
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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Ingredients

1 loaf french bread sliced
5-6 whole organic yellow squash cubed
2 tbsp lemon zest, fresh
1 whole lemon, juiced
1 tbsp avocado oil or preferred oil (avocado has a high smoke point)
1 tsp salt & pepper to taste
1 tbsp coconut sugar | https://amzn.to/2X4tFws
1/4 cup pine nuts
1 bunch fresh tarragon about 1/4 cup, chopped
8 oz chèvre plain
balsamic reduction drizzled to taste

Instructions

Preheat Oven to 400 Degrees.
Thoroughly wash the yellow squash, lemon, and Tarragon.
Chop the Organic Yellow Squash until cubed (I left the skins on).
Add the avocado oil, lemon juice, salt & pepper, and coconut sugar.
Toss together and bake on a cookie sheet for 20 minutes or until brown. Flip after 10 minutes.
Slice the bread and put aside.
Once the squash is done, turn the oven down to 350 and bake the french bread and pine nuts for 7 minutes.
Toss the squash, pine nuts, lemon zest, and chopped Tarragon together.
Top the toasts with a generous smearing of chèvre, top with a spoonful of squash, and drizzle the Balsamic reduction on top.
Serve!

Comments

Kathleen on Dec 09, 2020

Loved the inspiration with a few changes to make it vegan and oil free. I loved the mix of the yellow squash, lemon and tarragon. I had never tried that before. I used a non-stick liner for the baking so no oil needed. I used cashew cream cheese for the chèvre smear, but otherwise I followed your recipe. Thank you for introducing me to different flavor combinations. I love creating new things, especially when they can be modified to be healthy for me, the animals and the planet.

Like Reply
- Michaell on Dec 10, 2020
  
  I am so glad you enjoyed this recipe and am glad to hear how easy it was for you to modify! If you have time, I’d be very appreciative if you’d repeat this comment on my blog. I think a lot of people would benefit.
  https://www.thevanillaplum.com/nourishment/easy-yellow-squash-bruschetta/
  
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Roasted Squash Bruschetta

Roasted Squash Bruschetta

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Roasted Squash Bruschetta

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