Butternut Squash Bruschetta

Presented by Andrew Elder, Johnson & Wales University

Serves 8
1                 Butternut squash, peeled and small dice
2 Tbsp    Fresh Sage, chopped (plus extra to finish)
2 Tbsp    Fresh Thyme, chopped (plus extra to finish)
        Extra Virgin Olive Oil
        Salt and Black Pepper
1    Pomegranate, just the seeds
¼ Cup    Toasted Almonds, chopped
1 Cup    Red Wine vinegar
½ Cup    Granulated Sugar
1 Cup    Soft Goat Cheese (Chèvre)
16        pieces of toast points

•    Preheat oven to 400 degrees.
•    Toss diced squash with the herbs, olive oil, and salt and pepper.
•    Lay, in single layer, on a sheet tray. Roast squash for approx. 20 minutes
•    Remove from oven, and allow to cool.
•    Meanwhile, combine the vinegar and sugar in a small pan, and cook on medium heat to a syrup consistency, allow to cool.
•     Once everything is cool, combine the squash with the vinegar syrup, to taste, adding in the pomegranate seeds and toasted almonds. (The longer this sits together, the better the flavor becomes.) Season to taste as necessary.
•    Spread the soft goat cheese on to the toast points, and top each with the squash bruschetta.
•    Finish with fresh herbs as garnish.