I only used half a baked butternut squash in my last recipe, so this a good way to use up the leftover squash without having to buy too many ingredients. Although bruschetta is usually made using raw tomatoes, I’ve roasted them with red onions, garlic and olive oil to complement the paprika in the squash. This is in some ways a winter bruschetta, it’s warm and spicy, best served on toasted ciabatta as a starter for a few or lunch for one!
1/2 a roasted butternut squash
handful of cherry tomatoes
1/2 a red onion
1 clove of garlic
ciabatta roll or loaf
2 tsp smoked paprika
1 tsp crushed
a splash of Worcestershire sauce
Finely chop the red onion and garlic, then quarter the tomatoes and add them all to a baking tray with about a tablespoon of olive oil, salt, pepper and chilli flakes. Put this in the oven at 200 degrees for about 10 minutes.
While the tomatoes, onion and garlic are cooking, scoop out the flesh of the squash and add it to a medium frying pan with a little olive oil and the paprika. Fry for 5-10 minutes then season and set aside. Slice up your roll or bread and put it in the oven for a couple of minutes to toast.Take the tomatoes out of the oven to cool slightly, followed by the bread.
To serve, spread the butternut squash over the ciabatta and top with the tomatoes, onions and garlic. I’ve sprinkled over a bit of parsley here, but you could also use coriander or nothing at all!