Squash & goat’s cheese bruschetta

Name: Squash & goat’s cheese bruschetta
Cook time: 50 min
Total time: 50 min
Yield: 8-10
Ingredients: 1 small butternut squash; 6 cloves of garlic; 3 sprigs of sage; 1 teaspoon of chilli flakes; olive oil; 1 small loaf of rye bread; 125g soft goat’s cheese; extra virgin olive oil

Vegetarian

50 mins plus cooling

Not Too Tricky

serves 8-10

nutrition per serving

200

Calories

10%

6.8g

Fat

10%

3.2g

Saturates

16%

3.4g

Sugars

1.2g

Salt

20%

8.4g

Protein

17%

28.2g

Carbs

11%

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Jodene Jordan

Ingredients

1 small butternut squash

6 cloves of garlic

3 sprigs of sage

1 teaspoon of chilli flakes

olive oil

1 small loaf of rye bread

125g soft goat’s cheese

extra virgin olive oil

Method

Preheat the oven to 200ºC/gas 6.
Halve the squash lengthways, remove the seeds and cut into 8 wedges. Place in a roasting tray.
Smash the garlic and add to the tray, pick in the sage leaves, then add the chilli flakes, a drizzle of olive oil and a pinch of sea salt and black pepper.
Toss the wedges well, spread out evenly and roast for 35 to 40 minutes, or until golden. Remove from the oven and cool.
Slice up the bread and toast on a griddle pan for 1 minute on each side. Remove to a board and spread each slice with the peeled, roasted garlic.
Scoop the squash flesh into a bowl (discard the skins) and lightly mash with a fork. Spread onto the bread slices and top with the cheese, some sage leaves and a drizzle of extra virgin olive oil.