Sunday, October 19, 2014

Grilled Butternut Squash Bruschetta


Caring about what we eat and where it comes from has changed my perception about many things. It also brings me around to some great farmers markets. Even when we are out of town I love to experience the foods that are grown locally. In my own kitchen; I've noticed that there are a few vegetables that I prepare the same way. As an example; butternut squash is most often roasted.

This week at the farmers market we sampled grilled butternut squash bruschetta. The samples were made by Chrysa Robertson the chef and owner of the Rancho Pinot Grill. I have written about her restaurant here before. She also receives her veggies from the same farmer and was showcasing his veggies along with her culinary talents. The squash was tossed with a red wine vinegar mixture and then left to marinade. I was intrigued as this is something that I have never tried before. Then to add even more flavor garlic is roasted and then mashed into ricotta cheese with fresh herbs and lemon juice. The end result was very flavorful.

*Be sure and leave yourself enough time to marinade the squash; 2 to 8 hours recommended*

Ingredients:

Garlic-lemon ricotta spread:

1 head garlic
1 lemon zested and juiced
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 tablespoons chopped chives
2 cups ricotta cheese
Olive oil to drizzle
Salt and pepper to taste

Marinated butternut squash:

1 medium large butternut squash (peeled and seeded, cut into 1/2 inch thick slices
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon fresh rosemary chopped, plus extra for garnish
1 teaspoon garlic chopped
Salt and pepper

1 baguette or small loaf crusty bread
Handfull of chopped walnuts for garnish

To prepare:

Combine olive oil, vinegar, honey, rosemary and garlic, toss with sliced squash, marinade 2 to 8 hours.

Preheat oven to 400F.

Peel and discard most of the papery outer layers of the whole garlic bulb. Cut top about 1/4 to 1/2 inch from the top of the cloves, exposing the individual cloves of garlic. Place the garlic heads in a small baking dish, cut side up. Drizzle olive oil over each head and then using your fingers, rub oil over entire bulb.


Cover dish with aluminum foil. Bake 25 to 35 minutes, until cloves feel soft.


This is what they should look like.

Next prepare the garlic-lemon ricotta spread by squeezing the garlic out of their skins; add to a medium sized bowl and mash with a fork. Add garlic, lemon zest, juice and herbs together with the ricotta cheese. Taste, season with salt and pepper, taste and season again if necessary.

Remove squash from marinade and season with salt and pepper, grill on both sides turning frequently until fork tender.

Remove from grill and cut into small pieces. Next grill bread slices lightly, both sides.

For assembly:

Spread lemon-ricotta bead on grilled bread, top with butternut squash, garnish with parsley and walnuts. Drizzle lightly with olive oil.


This recipe has been slightly adapted from Chef Chrysa Robertson of the Rancho Pinot Grill.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

94 comments:

  1. That's for sure a great tip with the red vinegar. I would love a bite now. =)

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    1. Thanks Helene, the red vinegar makes all the difference.

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  2. This is such a creative way to use butternut squash.
    Love the way the garlic looks after oven roasting, very yummy.

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    1. Hi Daniela, roasted garlic has a sweet flavor to it, thanks for stopping by.

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  3. I have never thought of marinating squashes before roasting them. Must give this a try soon. These bruschetta look very delicious, Cheri.

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    1. Hi Angie, that's what makes the flavors pop here, it's absolutely delicious!

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  4. I've made a bruschetta with ricotta and lemon and tomatoes before and loved it, but adding butternut squash on top of the ricotta sounds just divine. I especially love that roasted garlic is squished in. And with walnuts on top ... mmmmm!

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    1. Thanks Helen, roasted garlic is something truly glorious, happy week-end to you!

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  5. Cheri those are beautiful, I love butternut squash and love your bruschetta. I think using ricotta was the perfect choice. The walnuts, roasted squash, walnuts and ricotta are a dream combination.

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  6. Cheri, I've got acorn, buttercup and acorn squash growing in the garden, that’s almost ready to be harvested. Rest assured, I will be trying both varieties on your newest recipe! Will let you know in the coming weeks, which suited the bruschetta recipe best. Bet you miss the Northwest…

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    1. Thanks Sandra, can't wait to here what you think....Yes, my heart aches for the ocean but the strong pull here is the grandbabies and of course their parents:)

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  7. What a great idea to marinate squash. I am not going to forget about this because I love squash!

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    1. Thanks Abbe, I know what you mean, I always roasted or steam squash, this was the first time I marinated, totally worth it.

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  8. What an adventurous recipe, Cheri. I love it but my daughter is going to flip for it!!! she is always looking for new and exciting ways to serve butternut.

    I'll be sharing this with her. Thank you for sharing it with us...

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    1. Thanks Louise, this is a totally new way to prepare, but wait and see you will love it!

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  9. What a great idea. I think you could make ravioli with the mixture as well :)

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  10. Wow! your bruschetta looks simply amazing!

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  11. That is such a beautiful vegetarian dish and I do love the sound of the marinade ingredients. I love shopping at Farmer's Markets - a much better experience than the supermarket xx

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    1. Thanks Charlie, I do to, plus it is always a great place to meet others.

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  12. You just took bruschetta to a whole new veggie level, what delicious additions :D
    I love squash!

    Cheers
    Choc Chip Uru

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  13. I love grilled/roasted squash and pumpkin - this would absolutely delicious.

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  14. I love bruschettas, such as a fun way to eat. Loving this fall twist on the Italian classic!

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    1. Hi Mike, I love bruschettas too, this can be a snack or a complete meal.

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  15. I would love to try your little masterpieces!

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  16. I just waxed poetically, twice, about my love of ricotta on something similar. Great minds, Cheri!

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    1. Thanks Francesca! ricotta is so versatile.

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  17. This sure is a different and exciting way to serve butternut squash, must give this a try. Beautiful presentation.

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  18. What a great idea, they look terrific - I never would have thought to use butternut squash this way.

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    1. Hi Karen, I know right, usually I roast it, almost every time.

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  19. This looks wonderful cheri. I saw some black garlic at the Food show on the weekend. So trendy at the moment:). I still call this pumpkin not squash. Squash just seems so American to me:))

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    1. Hi Sherry, I saw some black garlic at Trader Joe's the other day too, what would you make with it?

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    2. Not sure cheri. Powerful aioli!?:)

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  20. Marinating the squash sounds great and I love bruschetta of all kinds so why not some delicious butternut squash! I love the roasted garlic, too.

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  21. I am a big fan of bruschetta, and I love this colorful version–it sounds delicious!

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  22. Marinating the squash is genius! This looks incredibly delicious, thanks for sharing. :)

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  23. That looks sensational..Perfect for fall..

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  24. This recipe looks scrumptious, Cheri. I'm always looking for ways to use my favorite butternut squash.

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    1. Hi Cathy, butternut squash is one of my favorites too!

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  25. Hi Cheri! Such a beautiful fall dish and a great new way to prepare butternut squash!

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    1. Thanks Amy! fall is such a great time of year!

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  26. Wow Cheri - this is something I would absolutely LOVE! Thank you for this inspiration and recipe. I just can't get enough Butternut squash these days. I think we eat it twice a week. I could make a meal of out these gorgeous little toasts!

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    1. Hi Tricia, that's exactly what we did...with a green salad on the side. Thanks!

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  27. These look amazing! I need to get more butternut squash in my life!

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  28. Cheri all these steps must have made this one wonderful delicious tasting bruschetta! Trying soon!

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  29. I made something similar not too long ago that I'd eaten in a restaurant. The butternut (called pumpkin here) was roasted in the oven and was served with pesto and goats cheese and drizzled with balsamic vinegar. I'm dying to try yours now!

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    1. Hi Maureen, your version sounds delicious, will have to try, thanks!

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  30. The marinated butternut squash sounds amazing! Especially when used as a topper for bread and cheese. Mmm. I want this for lunch!

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  31. Oh my - that marinated butternut squash is mouthwatering - I don't know if I could make it last long enough to spread it on the lemon ricotta smeared bread!

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    1. Hi Shashi, confession....there was a lot of nibbles here and there before serving.

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  32. I pretty much always roast my butternut squash too! It brings out such great flavors and I can't image eating it any other way! These toasts look awesome and like totally something I would devour :)

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    1. Thanks Isadora, we had a small salad and it was a complete meal.

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  33. I never thought to grill squash much less use it as a topping for bruschetta but I love the idea! What a great recipe and the restaurant sounds wonderful too.

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    1. Thanks Susan, this was a really nice change. Will try this method again.

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  34. Love this Cheri! A lovely fall dish - perfect for a party to share with friends!

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  35. I have loads of butternut squash on my kitchen counter right this minute! And should use some of it in this -- I love bruschetta. But never had a squash one. That's gotta change! Thanks so much.

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    1. Thanks John, bruschetta is one of our favorite nibbles as well.

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  36. Dear Cheri, well, I love bruschetta and I love butternut squash. Thank goodness, markets and stores around here have started to sell these lovely squashes during the last few years. So, this would be one savory treat that I could not resist munching on, that´s for sure! And such a lovely presentation too!
    Andrea

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    1. Thanks Andrea, we love the combination of the squash and bruschetta too!

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  37. Cuteness matters, and you've got it DOWN here.

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    1. Thanks Jessie!!! appreciate you stopping by.

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  38. Damn delicious starter bruchetta!!!
    lovin the additional or pumpkin within the topping...

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  39. What a fabulous bruschetta! This one is happening here in the very near future! I really need to visit farmers markets more often! Thanks for sharing.

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    1. Thanks Gwen!! loving the cooler mornings now here in Phoenix!

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  40. Wow, that is something so different it works. Thanks Cheri for sharing your lovely recipes. Have a great weekend.

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    1. Thanks Linda, you are so sweet. Happy week-end to you too!

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  41. This sounds incredibly flavorful and delicious Cheri! I can't wait to roast my first butternut of the season tomorrow!

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    1. Thanks Reeni, can't wait to see what you make!

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  42. Sounds wonderful! I love using butternut squash in different ways. This reminde me a some cicchetti we had in Venice, although they were much simpler. ~ David

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    1. Hi David, Venice is on my list, sounds wonderful.

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