Subtly sweet butternut pairs perfectly with tart and crisp cherry tomatoes and sweet yet savory basil to make a wonderful bruschetta that is perfect for serving as an appetizer, snack or with your favorite protein during in the cooler months.
Guys, there are SO many things I want to share with you. I feel like my mind is constantly bouncing around ideas for recipes, workout tips, etc that I want to place on the blog. Many of you have asked for a post detailing my Distance Dietetics Program, a video blog sharing a tutorial about how I curl my hair, recipes to share with family during the holidays, and easy workouts that you can do at home. While I have so many ideas for all of the above I have to be completely honest in saying that writing for the blog isn’t my main focus right now.
These next few weeks, posting in my little slice of internet may be pretty infrequent due to final projects being turned in, studying for exams, rehearsing for my professional holiday singing group along with managing their social media accounts, and most of all spending time with Brian and several friends that are coming to visit us in Denver.
I’m telling you this so you know that I haven’t dropped off the face of the planet and I have not forgotten about you. Trust me, I wish I could do it all!!
So that being said, I’m super excited to share this recipe with you 
Over the summer, I took a cooking class from one of my blogging and real life friends, Marisa!
Her class focus was teaching us how to make healthy appetizers, which was so fun! While I loved all of the appetizers, my mind couldn’t help wandering as we made the Avocado Bruschetta. Thoughts of fall butternut squash popped into my mind and I knew that I had an appetizer idea fit for a Thanksgiving gathering
Fast forward to the appropriate time of year for eating copious amounts of nutrient-dense winter squash and I have made this wonderful and SIMPLE recipe a few times.
We have enjoyed it simply with nut thin crackers, Brian likes it with crusty bread and it’s amazing over your favorite protein.
Regardless of HOW you choose to consume this perfect combination of butternut squash and tomatoes, you will truly love this recipe.
- 1 cup of butternut squash
- 1½ cup cherry tomatoes, quartered
- Handful of basil leaves, chopped
- 2 Tbsp fresh chives, chopped
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- While the oven is preheating, chop your butternut squash into small cubes. Toss the cubes with a drizzle (maybe 1 tsp) of olive oil, salt and pepper. Roast the squash at 400 degrees for 20-25 minutes or until tender and slightly browned.
- Remove the squash from the oven and allow to cool.
- In a large bowl, combine the cooled and roasted butternut squash, quartered tomatoes, basil, chives, salt and pepper.
- Toss all of the ingredients until combined.
- Serve over crusty bread, with your favorite crackers, put it in a salad, or use this to top your favorite protein.
Question of the Day:
- Tell me something that you are looking forward to this month
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