Pumpkin festival and butternut bruschetta
We headed to a pumpkin festival this weekend. I have to admit that on the way there I had a ‘wow, this is what my Saturdays are now about’ moment. But it turned out to be a really really lovely afternoon. It was on the Billesberger farm and as much as I was fearing a single stall with a couple of pumpkin there was tons on offer.
We brought home lots of goodies and today I made a really good butternut bruschetta. Its nothing fancy, just the cumulation of really good produce. Local garlic, local butternut, roasted and then mashed onto dark bread and topped with some crumbly goats cheese. YUM!
Ingredients (serves 4)
Half a butternut squash peeled and cubed
1 tbsp rapeseed oil
2 sprigs sage
Pinch dried chilli
1 clove garlic
4 slices good bread
40g crumbly goats or sheep cheese
Preheat your oven to 180C
Place the squash into a roasting dish and coat with the olive oil
Sprinkle over the chilli and add in the sage and the garlic
Roast for 25mins or until soft
Once roasted, rub the bread slices with the garlic
Mash the butternut squash in a large bowl
Spread generously onto the bread and top with a sprinkle of cheese
Season well and enjoy
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