Butternut Squash Appetizer
This Butternut Squash Appetizer blends roasted squash, peppery arugula, creamy goat cheese, and bacon for a fresh, delightful fall bite!
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 lb butternut squash, peeled and chopped into ½ inch pieces
- salt and pepper
- 4 ounces goat cheese, room temperature
- 6-8 slices bacon, cooked and crumbled
- 1.5 ounces fresh baby arugula
- Honey
- 1 loaf baguette bread, sliced
Instructions
- Preheat oven to 425 degrees. Peel and cube the butternut squash into ¾″ cubes, toss lightly with olive oil, salt, and pepper. Place on baking sheet, and bake for 25-35 minutes until tender.
- Slice baguette bread. Drizzle with olive oil and toast lightly in the oven for 2-3 minutes.
- To assemble, spread the baguette slices with goat cheese, then top with argula, ending a few pieces of roasted butternut squash, ending with crumbled bacon. Lightly salt and pepper. Drizzle with honey. Serve!
Notes
Reposted from November 2015.
Nutrition Facts
Calories: 245kcal, Carbohydrates: 22g, Protein: 8g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 17mg, Sodium: 358mg, Potassium: 294mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6306IU, Vitamin C: 13mg, Calcium: 89mg, Iron: 2mg