Roasted Butternut Squash, Walnut, and Asiago Bruschetta

Ingredients

• 4 cups diced butternut squash
• 14 cup sliced caperberries
• stems removed
• 13 cup roughly chopped walnuts
• 14 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 12 teaspoon salt
• 14 teaspoon red chili pepper flakes
• 8 slices baguette
• 3/4 inch thick
• cut on diagonal
• walnut oil
• 4 ounces asiago cheese
• grated using the large holes of a box grater

Instructions

1. Preheat oven to 350.
2. In a medium bowl, toss the butternut squash, caperberries, walnuts, olive oil, balsamic vinegar, honey, salt, and chile flakes; spread on a small baking sheet and bake for 30 minutes, mixing about every 10 minutes.
3. Increase temperature to 500 and cook for 10 minutes more; the squash should be soft, yielding, and slightly brown; remove from oven and cool to room temperature.
4. Preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter.
5. Spoon 2 tablespoons of the butternut squash onto the prepared toasts.
6. Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving.