Sprouted Sesame Sunflower Butternut Squash Bruschetta
This delicious twist on bruschetta makes a great appetizer. It is so easy to make, that the most laborious part is chopping the butternut squash. From there it is as simple as assemble and serve!
4 slices One Degree Organics Sesame Sunflower bread
1/2 small butternut squash, peeled, seeded and cut into 1/2” cubes
1 Tbsp olive oil
Salt to taste
Handful baby arugula
4 Tbsp Kite Hill almond ricotta
Preheat oven to 400 degrees F. Toss squash cube with oil and salt. Bake until tender. Cool to room temperature.
When ready to serve, toast bread. In a medium bowl, toss squash and arugula. Spread toast with ricotta and top with a generous handful or vegetables.