Squash Bruschetta with White Balsamic Vinegar

cuisine American
difficulty Simple
season Fall
serves 6 to 8


1 sugar pumpkin, cut in half, rind and seeds removed Kosher salt Freshly ground black pepper 1 loaf of French baguette, sliced Olive oil 4 ounces shaved Parmesan cheese 4 spring onions, chopped 10 tablespoons white balsamic vinegar, reduced to 4 tablespoons 6 tablespoons pine nuts, toasted Maldon Sea Salt Flakes


  1.  Preheat oven to 375 degrees F.
  2.  Chop pumpkin into small bite sized 1/4 inch cubes. Place pumpkin cubes on a baking sheet pan. Sprinkle with kosher salt and pepper, toss cubes with a bit of olive oil and place baking sheet in oven until tender, about 20 minutes.
  3.  Place the pine nuts in a SMALL SKILLET and toast over medium low until golden brown.
  4.  Place the baguette slices on a baking sheet pan and drizzle the slices with olive oil. Toast in the oven until crispy, about 8 minutes.
  5.  Transfer the bread to a SERVING PLATTER.
  6.  Place a spoonful of pumpkin on the bread. Add a couple of pieces of the shaved Parmesan, and a few pine nuts and a sprinkling of the spring onions. Drizzle with the white balsamic vinegar and sprinkle with a few flakes of Maldon sea salt.