Dishing Up the Dirt

Butternut Squash & Collard Green Bruschetta

Before I get to this recipe I wanted to say a HUGE thank you to everyone for your touching comments about my book deal. It honestly made my day reading through them all. You guys sure know how to make a farm girl feel pretty darn good. You rule!

I’m still in a bit of shock that this whole thing is coming together. It’s a little overwhelming and this project requires me to be incredibly organized (something my folks can tell you I’ve never been good at!) Thankfully I’m in good hands with a great publishing company and I feel confident that I can pull this off. As things continue to come together I’ll obviously keep you all posted. I want a book that is not only going to make me and Taylor proud but is something that you will love to hold in your hands and flip through while sipping your morning cup of coffee or your evening beer. A few food stains and red wine splashes would be a great addition too! I love cookbooks that have some wear and tear and I hope mine will one day be that book for you!

The recipe I’m sharing today is actually something I prepared at our local brew pub last week. There was a farm-to- table dinner hosted at our favorite little watering hole (Solera) and I served these bruschetta for the first course. They are simple to prepare and a lovely addition to any fall/winter meal. A lot of folks at the dinner wanted to get the recipe from me so they could prepare them for Thanksgiving and as promised, here they are! I hope you all love these as much as we all did. If you whip them up for the big day let me know what you think. Cheers from Tumbleweed!

Butternut Squash & Collard Green Bruschetta

Prep Time: 20 minutes    Cook Time: 40 minutes    Serves: About 20 bruschetta

Balsamic Reduction
  • 3/4 cup balsamic vinegar
  • 1 Tablespoon REAL maple syrup
Bruschetta 
  • 1 medium sized butternut squash, peeled and cut into 1/4 inch cubes, about 2 cups worth
  • 1 cup red grapes
  • 1 medium sized onion, cut into 1 inch pieces
  • 1 Tablespoon thinly sliced fresh sage
  • 3 Tablespoons walnut oil (can sub with olive oil if need be) + additional for the collards
  • salt and pepper
  • 3 collard green leaves, tough stems trimmed
  • 1/4 cup walnuts, roughly chopped
  • 1 baguette of good quality bread sliced into 1 inch pieces + olive oil for brushing
 

Preparation

  1. In a medium saucepan, bring the vinegar and maple syrup to a low boil over medium-high heat. Reduce the heat to medium-low and simmer the vinegar, stirring often, for 20-25 minutes or until it has reduced by two-thirds. Keep an eye on the vinegar to avoid burning and reduce heat if necessary. Your should have about 1/3 cup of reduced balsamic vinegar left in the pan.
  2. Preheat the oven to 425F. Combine the butternut squash, grapes, onion and sage with the walnut oil. Place on a prepared baking sheet and sprinkle with salt and pepper. Roast in the oven until lightly browned and tender. About 25-35 minutes. Toss halfway through cooking.
  3. Prepare the collard greens by using a knife to trim the tough ribs. Stack the collards, roll them up and then thinly slice into strips. Drizzle the sliced collared greens with about 2 teaspoons of walnut oil and massage with your hands until the collard are tender and turn bright green. Toss the collards with the cooked squash mixture and set aside.
  4. Increase the oven temperature to broil. Brush the sliced bread with oil and place on a baking sheet under the broiler and toast for about 1-2 minutes (keeping a close eye on the bread to ensure it doesn't burn!) Remove from the oven and flip the bread. Return to the oven and broil on the second side for 1 minute longer.
  5. Assemble the bruschetta by spooning a healthy portion of the squash mixture onto each slice of toasted bread. Sprinkle with chopped walnuts and a drizzle of balsamic reduction.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen *Keep leftover balsamic glaze in an airtight container in the fridge for up to two weeks


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One thought on “Butternut Squash & Collard Green Bruschetta

  1. Caitlin Greenlee says:

    Sounds DELICIOUS. I’m kind of thinking of turning this into a simple supper by dividing it into larger portions, each on a big slice of toast….

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