Roasted Butternut Squash, Walnut, And Asiago Bruschetta

Total Time: 1 hr 13 mins Preparation Time: 30 mins Cook Time: 43 mins

Ingredients

• 4 cups diced butternut squash
• 1/4 cup sliced caperberries, stems removed
• 1/3 cup roughly chopped walnuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon red chili pepper flakes
• 8 slices baguette, 3/4 inch thick, cut on diagonal
• walnut oil
• 4 ounces asiago cheese, grated using the large holes of a box grater

Recipe

• 1 preheat oven to 350°.
• 2 in a medium bowl, toss the butternut squash, caperberries, walnuts, olive oil, balsamic vinegar, honey, salt, and chile flakes; spread on a small baking sheet and bake for 30 minutes, mixing about every 10 minutes.
• 3 increase temperature to 500° and cook for 10 minutes more; the squash should be soft, yielding, and slightly brown; remove from oven and cool to room temperature.
• 4 preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter.
• 5 spoon 2 tablespoons of the butternut squash onto the prepared toasts.
• 6 top with a quick drizzle of walnut oil and a sprinkling of grated asiago just before serving.