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Squash & goat’s cheese bruschetta
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Total Time:
50 minutes
Ingredients:
  • 3 sprigs of sage
  • 1 small butternut squash
  • 6 cloves of garlic
  • 1 teaspoon of chilli flakes
  • olive oil
  • 1 small loaf of rye bread
  • 125 g soft goat's cheese
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 200ºC/gas 6. Cut the squash in half lengthways, remove seeds, and slice into 8 wedges. Place in a roasting tray. Crush the garlic and add to the tray along with sage leaves, chilli flakes, olive oil, salt, and pepper. Toss well to coat, then roast for 35 to 40 minutes until golden. Let cool. Toast bread slices on a griddle for 1 minute each side. Spread roasted garlic on each slice. Scoop out squash flesh, lightly mash, and spread on bread. Top with cheese, sage, and a drizzle of olive oil.

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