Bruschetta with Roasted Squash, Local Goat Cheese

Contributed by Chef Becky Selengut, Cornucopia


1 butternut squash or 1 small pumpkin, diced into medium cubes
2 tbsp extra virgin olive oil
1 shallot, minced
12 tsp salt and freshly ground black pepper (to your taste)
1 tsp extra virgin olive oil
12 cup pumpkin seeds
Scant pinch of cinnamon, cayenne, and salt
12 red onion, sliced into paper thin half moons
3 tbsp red wine vinegar
1 tbsp dried currants
Pinch salt
6 slices of artisan bread
4 oz local soft goat cheese


Preheat oven to 400 degrees. Toss the squash with the olive oil, shallot and salt and pepper. Put on a parchment-lined sheet pan and roast in the oven until lightly browned and soft, about 20-30 minutes.

In a heavy pan, such as a cast iron skillet, over medium high heat, warm 1 teaspoon of olive oil. Add pumpkin seeds and spices and cook, tossing frequently until they plump and brown slightly. Remove and cool.

Combine onion slices with vinegar, currants and salt and let marinate for 30 minutes. Toast the bread and rub with a half of a piece of raw garlic and then drizzle with olive oil.

Spread goat cheese on each piece of toast, top with a small amount of roasted squash, pumpkin seeds and a small amount of drained red onion relish.