Butternut Squash Bruschetta

Finger foods are a favorite at any party or gathering. Our recipe for Butternut Squash Bruschetta takes classic party fare and gives it festive holiday flair by combining pan roasted butternut squash with dried cranberries, pomegranate and sage.

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Prep time15 min
Cooking time15 min
PortionsPortions 8

Ingredients

4 tablespoons Country Crock® Plant Butter with Olive Oil, divided
1 whole-wheat baguette, cut into 1/2-inch slices (about 20 slices)
4 cups diced butternut squash
1/2 cup coarsely chopped dried cranberries
1/2 cup pomegranate arils
2 tablespoons maple syrup
2 tablespoons chopped fresh sage, plus small leaves for garnish

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 400°F. Melt 2 tablespoons Country Crock Plant Butter. Brush one side of each baguette slice with melted Plant Butter. Arrange baguette slices on baking sheet. Bake until crisp, about 8 minutes, turning once halfway through cooking.
Heat remaining Plant Butter in large nonstick skillet over medium heat. Add squash and season with salt and pepper if desired. Cook, stirring occasionally, until squash is tender, about 8 minutes.
Stir in cranberries and pomegranate seeds. Cook until heated through, about 2 minutes. Stir in maple syrup and sage.
To serve, spoon squash mixture on baguette slices and garnish with sage leaves.

For easier preparation you can purchase precut squash in the produce section of your supermarket. If using a whole butternut squash, to easily cut squash, cut 2 or 3 slits in squash and microwave 1 to 2 minutes to soften. Let stand until cool enough to handle. Then peel and cut squash as desired.

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