Bruschetta with Roast Squash, Feta and Blueberries

Name: Bruschetta with Roast Squash, Feta and Blueberries
Total time: 35 min
Yield: 4
Ingredients: 500 g Butternut squash; 150 g Feta; 100 g Blueberry; 40 g Walnuts; 1 pcs Baguette; 2 tbsp Honey; 1 tbsp Olive oil; 0.5 tsp Salt

35 min

Cubes of squash roast with feta and blueberries, then pile onto toasted baguette with walnuts. Honey goes over the top at the end.

Ingredients

4 servings

Butternut squash(peeled and diced)500 g

Feta(crumbled)150 g

Blueberry100 g

Walnuts(chopped)40 g

Baguette(sliced)1 pcs

Honey2 tbsp

Olive oil1 tbsp

Salt0.5 tsp

Instructions

Peel and dice the squash, put it in the lined basket, season with salt and drizzle with oil.

Add the crumbled feta, blueberries and chopped walnuts.

Cook at 180 °C (356 °F) for 20 minutes — the squash softens and the berries give off juice.

Toast the baguette slices in the basket for 4 minutes at 180 °C (356 °F).

Pile the squash mixture onto the bread and drizzle with honey.

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