Cheesy Bacon Butternut Squash Bruschetta |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Easy quick and great for a simple appetizer. Make everything ahead, just top the baguettes and melt the cheese. Very quick. This is also great with a big bowl of soup or salad Ingredients:
12 ounces butternut squash (birds eye frozen) or 12 ounces winter squash (birds eye frozen) |
1/2 lb bacon, diced and sauteed |
1 onion, medium diced fine |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 tablespoon thyme (fresh and chopped fine) |
2 tablespoons butter |
2 cups gruyere or 2 cups swiss cheese, grated |
1 baguette, sliced |
Directions:
1. Squash - Defrost the squash. In a saute pan add the butter and saute the onion until slightly soft, 3-4 minutes. Add the squash and mash lightly so you get a nice puree. Add the thyme, salt and pepper to taste. Remove to a bowl and cover with foil to keep warm.
2. Bacon - In the same pan after you rinse it out, saute the bacon until brown and crispy. Drain on a paper towel.
3. Baguette - Slice the baguette into thin slices. Brush with the olive oil and toast in a 400 degree oven until brown on each side.
4. Finishing - Top each slice with a spoon of the butternut squash, top with bacon and then cheese. Return to the oven and heat until the cheese is melted and serve.
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