Kombucha squash Winter Squash Bruschetta recipe


Kombucha squash recipe Cooking method


Also called a Japanese Pumpkin, Kombucha squash can
be used in any pumpkin recipe like pumpkin pie or
curried pumpkin soup.


Winter Squash Bruschetta
(makes about 16 pieces)
1 1/2-lb Kombucha squash peeled, de-seeded and
chopped to a _-inch dice
_ multigrain baguette (or plain if preferred), sliced to 16
_-inch rounds
3 tablespoons extra-virgin olive oil
_ cup fresh ricotta
juice of 1/2 lemon
salt and pepper
few pinches rosemary (optional)

Method of cooking Winter Squash Bruschetta


Preheat oven to 375 degrees. Toss diced squash pieces in
two tablespoons of the oil and optional rosemary and
spread in a single layer on a baking sheet. Bake for 20-
30 minutes, rotating or flipping them once midway
through cooking. Pieces should be caramelized and
crispy in parts but not too crisp. Remove from heat and
let cool completely.
(for 16 pieces)
Line the bread slices in an even layer on a baking tray
and bake at 250 degrees for about 5 minutes, until just
crisp. Remove from tray and let cool completely.
Spread a layer of ricotta on each piece of bread. Sprinkle
a little salt and pepper on top of each one, then place a
spoonful of the squash on top. Squirt a few drops fresh
lemon juice on top of each piece. Drizzle the remaining
tablespoon of olive oil across the tops, and serve
immediately.

Your Winter Squash Bruschetta is ready now

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