Butternut Squash Bruschetta
Laura Taylor, Superfine
[126 Front St. between Jay and Pearl streets, (718) 243-9005]
2 1/2 cups butternut squash (or one small) – peeled and diced
into 1/4-inch cubes
1 cup celery – diced into 1/4-inch cubes
1/4 cup Spanish onion – 1/4-inch cubes
1 1/2 cups red pepper (optional) – diced into 1/4-inch cubes
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh mint – chopped
1 tablespoon fresh parsley – chopped
Fresh nutmeg – grated to taste
Cayenne pepper – small pinch
Salt and pepper to taste
1 long sourdough baguette – cut into 3/4-inch slices
1/4 pound of crumbled Gorgonzola cheese (optional)
1. Using medium to high heat, saute squash, celery, onion and
optional red pepper separately, in extra virgin olive oil until
lightly browned. Cool to room temperature.
2. Toss mixture gently together. Add balsamic vinegar, mint,
parsley and other seasonings. Taste and adjust seasoning. At
this point, the mixture can be stored for up to 24 hours.
3. If serving right away, bake bread in a 375-degree oven until
golden. Top with butternut mixture. Sprinkle with Gorgonzola
cheese if desired. If mixture is prepared before the meal, bake
bread shortly before serving.
Wine suggestions
Vaughan suggests a Spanish Torre Fornelos Albarino 2001 Rias
Biaxas ($12). "The bright acidity, rounded texture, and
flavors of pineapple and mango will be a great match to the creaminess
of the squash," she says. Other choices: Eleana Walch Pinot
Grigio 2001 ($15) and Carchelo Tinto 2001 ($8).
