Roasted squash & pumpkin bruschetta

Serves 12-18

The fall season will bring you to the dinner table with roasted pumpkin and squash added perfectly to your brushetta!

2 cups

chopped butternut squash

2 cups

chopped pumpkin

2 tbsps

maple syrup

1 tbsp

chopped sage

1 tbsp

chopped thyme

1/2 tbsp

chopped tarragon

2 tbsp

virgin olive oil

1 tbsp

melted butter

1/2 cup

shaved goat milk gouda

1 tsp

pumpkin spice

1 pc

sliced 1cm thick baguette

Peel & roughly chop the butternut squash and pumpkin.
Toss in stainless steel bowl with olive oil, maple syrup and fresh thyme & sage. Add a pinch of salt and transfer to baking sheet.
Bake at 375 degrees until caramelized and cooked through, moving around occasionally.
Slice baguette into pieces that are 1cm thick. Brush with butter, and top with a sprinkle of fresh herbs. Bake at 735 until golden brown and toasted.
Toss hazelnuts with pumpkin spice, a pinch of salt, and a splash of EVOO. Roast at 375 for 5-10 minutes or until golden brown.
FOR ASSEMBLY: Top baguette toast with caramelized squash & pumpkin, sprinkle hazelnuts on top. Garnish with fresh sage leaf and shaved goat’s milk gouda.