Butternut Squash Bruschetta
you will need the following
1 large butternut squash
4-5 mixed onions (sliced very thin)
3 cloves garlic
2 tbsp fresh thyme
1 tsp fennel seeds (optional)
salt & pepper
1 french baguette
Step 1: With a durable kitchen knife, take the husk off the squash. (This part is a real pain in the ass). Remove seeds and goo. Dice flesh into half inch cubes. Spread them out on a cookie sheet and drizzle with olive oil, thyme, salt and pepper. Bake at 375 for 45 minutes, or until tender.
Step 2: Whilst the squash roasts, get out your onions and the skillet. Toss in some oil and slowly simmer until the onions get translucent. Add a pinch of sugar and simmer 10 more minutes. Onions should be nice and caramelized. Set aside to cool.
Step 3: Combine onions, squash, fennel, garlic and a little more thyme in a bowl. Let sit overnight.
Step 4: Spoon a tablespoon amount of bruschetta onto baguette slices. Top with a parmesan cheese. Bake 15 minutes at 350. Serve hot.