Like everything you’ll find on this blog, this recipe is simple and easy to make. The goat cheese is delicious, but can be omitted for a vegan/dairy free option. Obviously the size of butternut squash can vary greatly, these are the ingredients I used for a small-medium size:
- 1 Butternut Squash, peeled, seeded and cut into approx. ¼” cubes
- Olive Oil - to coat both squash & bread
- ¼ tsp salt (plus more for bread)
- ½ tsp white pepper
- 1 tsp dried rosemary
- ¼ tsp grated nutmeg Balsamic glaze (or good quality balsamic vinegar)
- Goat cheese (optional)
- French bread, sliced.
Toss cubed squash with a generous amount of olive oil, herbs and spices.
Bake at 425 until squash is fully cooked and a little caramelized. Remove from oven.
Coat slices of bread with olive oil and a sprinkle of salt, bake until golden brown.
Top toasted bread with squash mixture, drizzle with balsamic, and add goat cheese, if desired.