Grilled Butternut Squash Bruschetta

Caring about what we eat and where it comes from has changed my perception about many things. It also brings me around to some great farmers markets. Even when we are out of town I love to experience the foods that are grown locally. In my own kitchen; I've noticed that there are a few vegetables that I prepare the same way. As an example; butternut squash is most often roasted.

This week at the farmers market we sampled grilled butternut squash bruschetta. The samples were made by Chrysa Robertson the chef and owner of the Rancho Pinot Grill. I have written about her restaurant here before. She also receives her veggies from the same farmer and was showcasing his veggies along with her culinary talents. The squash was tossed with a red wine vinegar mixture and then left to marinade. I was intrigued as this is something that I have never tried before. Then to add even more flavor garlic is roasted and then mashed into ricotta cheese with fresh herbs and lemon juice. The end result was very flavorful.

*Be sure and leave yourself enough time to marinade the squash; 2 to 8 hours recommended*

Ingredients:

Garlic-lemon ricotta spread:

1 head garlic
1 lemon zested and juiced
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 tablespoons chopped chives
2 cups ricotta cheese
Olive oil to drizzle
Salt and pepper to taste

Marinated butternut squash:

1 medium large butternut squash (peeled and seeded, cut into 1/2 inch thick slices
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon fresh rosemary chopped, plus extra for garnish
1 teaspoon garlic chopped
Salt and pepper

1 baguette or small loaf crusty bread
Handfull of chopped walnuts for garnish

To prepare:

Combine olive oil, vinegar, honey, rosemary and garlic, toss with sliced squash, marinade 2 to 8 hours.

Preheat oven to 400F.

Peel and discard most of the papery outer layers of the whole garlic bulb. Cut top about 1/4 to 1/2 inch from the top of the cloves, exposing the individual cloves of garlic. Place the garlic heads in a small baking dish, cut side up. Drizzle olive oil over each head and then using your fingers, rub oil over entire bulb.

Cover dish with aluminum foil. Bake 25 to 35 minutes, until cloves feel soft.

This is what they should look like.

Next prepare the garlic-lemon ricotta spread by squeezing the garlic out of their skins; add to a medium sized bowl and mash with a fork. Add garlic, lemon zest, juice and herbs together with the ricotta cheese. Taste, season with salt and pepper, taste and season again if necessary.

Remove squash from marinade and season with salt and pepper, grill on both sides turning frequently until fork tender.

Remove from grill and cut into small pieces. Next grill bread slices lightly, both sides.

For assembly:

Spread lemon-ricotta bead on grilled bread, top with butternut squash, garnish with parsley and walnuts. Drizzle lightly with olive oil.

This recipe has been slightly adapted from Chef Chrysa Robertson of the Rancho Pinot Grill.