Squash and Portobello Bruschetta

Squash and Portobello Bruschetta makes a delightful appetizer for any occasion.

1 3/4 lbs. butternut or other orange winter squash

12 oz. portobello mushrooms, wiped clean, stems removed

4 cloves garlic

kosher salt & freshly ground black pepper

1 Tbsp. chopped fresh oregano, + more for garnish

1 Tbsp. chopped fresh rosemary + more for garnish

2 Tbsp. balsamic vinegar

1/4 cup low sodium chicken stock or homemade recipe here

1/2 cup soft goat cheese

6 slices whole wheat country bread, cut in small pieces

Preheat oven to 425 degrees with a rack in the center.

Brush a roasting pan with olive oil.

Cut squash in half lengthwise. Remove seeds and peel. Cut squash into 1/2 inch pieces.

Cut portobellos into 1/2 inch pieces. Transfer squash and mushrooms to prepared pan, keeping each separate.

Add garlic. Drizzle with olive oil, and season with salt & pepper and half the oregano and rosemary.

Cook until the mushrooms are tender, about 15-20 minutes and remove from pan.

Spread squash out in pan, turn with a spatula. Raise oven temperature to 450 degrees.

Cook until squash is just tender and garlic is soft, about 15 minutes more, and reserve.

Return mushrooms to the pan and place over medium-high heat on the stove.

Add vinegar, chicken stock and the remaining oregano and rosemary and scrape along the bottom of the pan to remove any cooked on pieces.

Cook, stirring often, until liquid has reduced to a glaze, about 2-3 minutes.

Transfer the mixture to a large bowl. Let cool slightly.

Remove about 1/3 of the squash cubes from the mixture and transfer to a medium bowl.

Squeeze the soft garlic from the cloves and add to the bowl. Add goat cheese.

Use a fork to mash the ingredients to a paste. Set aside.

Lightly toast the bread slices on a grill pan or under the broiler.

Spread each with the squash paste. Top each with squash and portobello mixture.

Garnish with oregano and rosemary. Serve.

Makes 2 1/2 dozen

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