Cranberry butternut bruschetta

November 5, 2008

MAKES 32 SMALL TASTES

1 whole-grain baguette loaf, sliced into 1/4-inch slices

2 tablespoons olive oil

SQUASH SPREAD:

1 small butternut squash

2 tablespoons butter, divided

Salt and pepper

2 tablespoons water

1/4 cup finely minced shallots or onions

1 clove finely minced garlic

Pinch cinnamon

Pinch sage leaves (optional)

Pinch nutmeg

Pinch salt

Pinch cracked black pepper

GARNISH:

� cup dried cranberries

2 tablespoons orange juice

1/4 cup walnut pieces, diced into 1/4-inch pieces

Preheat oven to 350 degrees. Place slices of bread on cookie sheet. Brush lightly with olive oil and bake until bread is lightly toasted. Cut squash from blossom end to stem. Remove seeds from half the squash (save rest for another meal). Spread 1 tablespoon butter over surface of cut portion of squash and sprinkle with salt and pepper. Place squash into baking dish, cut side down, with about 2 tablespoons water; tightly cover pan with aluminum foil. Cook for 1 hour or until fork-tender and skin is evenly wrinkled. After cooling slightly, separate meat of squash from skin; set aside.

Saute remaining 1 tablespoon of butter with shallots or onions and garlic until translucent, but not caramelized. Add squash to pan and slowly cook mixture for about 10 minutes. Season mixture with cinnamon, sage, nutmeg, salt and pepper to taste. Blend squash mixture until smooth and thick. Remove from blender; set spread aside.

For garnish: Combine dried cranberries, orange juice and walnuts in bowl. Allow to stand 30 minutes.

To serve: Spread about � teaspoon of squash mixture onto each slice of bread. Top with cranberry garnish, and place on serving platter. Serve immediately.

Panera Bread

Nutrition facts per serving: 57 calories, 2 g fat, 1 g saturated fat, 2 mg cholesterol, 9 g carbohydrates, 1 g protein, 73 mg sodium, 1 g fiber