Meatless Monday: Left Bank’s Winter Squash Bruschetta

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)
  • Butter
  • Olive oil
  • Salt and pepper
  • 1 Cup toasted and crushed hazelnuts
  • 2 Teaspoons saba
  • 2 Tablespoon extra virgin olive oil
  • 2 Teaspoons chopped chives


  1. Preheat oven to 400f.
  2. Cut the squashes in halves and scoop out the seeds, lay squashes cut-side up on a baking sheet.
  3. 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.
  4. 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).
  5. 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.
  6. 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.


  • Ruby

    Excellent recipe! Will try since I love vegetables!