Roasted Squash & Apple Bruschetta

A crunchy, light, portable appetizer perfect to pair with a fun drink or a glass of wine.

Ingredients

• 1 baguette cut into 12 slices
• 2 Cups butternut squash diced, approximately two 1- inch piece rounds of squash
• 1 apple diced
• 1 Cup cottage cheese
• Handful fresh arugula leaves
• 1/2 Teaspoon cinnamon
• 1/4 Teaspoon nutmeg
• 1/2 Teaspoon dried sage
• 1 Teaspoon salt divided
• 1 Teaspoon black pepper divided
• 2 Tablespoons olive oil divided

Instructions

1. Preheat oven to 350 degrees F.
2. Evenly spread out the squash and apple on a large baking sheet. Sprinkle over the cinnamon, nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper and one tablespoon of olive oil. Stir well to combine. Roast for about 20 – 25 minutes or until they are soft and golden. Remove from oven and transfer to a bowl.
3. Using the reserved baking sheet, place the baguette slices on the tray. Drizzle over the extra tablespoon of olive oil. Bake for about 8 minutes until they are crispy. Remove from oven.
4. In a small bowl, combine the cottage cheese with the sage and remaining salt and pepper. Stir well.
5. Top bread with a spoonful of cheese, arugula leaves, pumpkin apple mixture and a drizzle of balsamic reduction.
6. Serve immediately.