Market Recipe: Butternut Squash Bruschetta

Market Recipe: Butternut Squash Bruschetta

by Mueller Market Chef Julia Whitehorn

Sure to become your next savory fall appetizer staple! 🍂🍐🐝

Featured Ingredients: 

• Baby butternut squash – @b5farm
• Pears – @lightseyfarms
• Oregano (de-stemmed) – @vrdnt.farm
• Bee pollen – @austinwildflowerhoney
• Microgreens – @bouldinfoodforest
• Crostinis- @texasfrenchbread

Balsamic Vinaigrette Ingredients:

• 1 clove garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper

Directions: 

1. Peel, de-seed, and dice baby butternuts into 1-2inch cubes.
2. Toss into bowl with oregano leaves, salt, and pepper.
3. Bring a shallow saucepan to medium high heat and drizzle with oil.
4. Transfer squash to pan and cover with lid to let cook 10-12 minutes.
5. Core and cube pears and add them to pan for about 5-6 minutes. Toast bee pollen as it cooks.
6. Serve over crostini with a drizzle of balsamic vinaigrette and garnish with fresh assorted microgreens!