By Kelly DiNardo
As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today, Chef Laurence Edelman of Left Bank in New York shares his winter squash bruschetta.
Winter Squash Bruschetta with Hazelnuts and Saba
- 1 Acorn squash
- 1 Delicata squash
- 3 Sprigs of sage
- 2 Sticks cinnamon bark (or regular cinnamon)
- Olive oil
- Salt and pepper
- 1 Cup toasted and crushed hazelnuts
- 2 Teaspoons saba
- 2 Tablespoon extra virgin olive oil
- 2 Teaspoons chopped chives
- Preheat oven to 400f.
- Cut the squashes in halves and scoop out the seeds, lay squashes cut-side up on a baking sheet.
- Adorn the squash with the whole sage leaves and cinnamon. Sprinkle liberally salt and pepper. Give each squash a pat of butter, and a drizzle of olive oil.
- Bake, covered with aluminum foil, for about 30 to 40 minutes or until the squashes are soft. You can squeeze them gently to determine softness (doneness).
- Remove from oven and let cool. Scoop out the flesh from the shell with a spoon, and put the squash in a mixing bowl. Mash with a wooden spoon. Add salt and olive oil to smooth it out a bit, but the mixture should be rustic.
- Grill slices of good crusty bread. Take the squash mixture a dollop a spoon full onto each slice of bread. Sprinkle the crushed hazelnuts, and drizzle the saba and olive oil. Garnish with chopped chives.