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Pear and Squash Bruschetta

August 13, 2011 By Kristi

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pear and squash bruschetta
 

Day 225.

I <3 bruschetta, a lot. I’ve only ever had tomato and pesto bruschetta topping. But this seemed interesting so I thought I’d give it a try. It called for smoked mozzarella, so I added a bit of liquid smoke to the cheese.

Pear and Squash Bruschetta
Adapted from Pear and Squash Bruschetta.
Ingredients

  • 1 butternut squash (1-1/2 pounds)
  • 2 yellow onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon margarine
  • 4 sage leaves
  • 3 ripe pears, cored and cut into half-inch cubes
  • 1/2 pound loaf sourdough bread
  • 1/4 pound Daiya vegan Mozzarella
  • 1 teaspoon liquid smoke
  • Pumpkin seed oil or extra virgin olive oil

Directions
Peel squash. Combine squash trimmings, onion and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid. Discard solids or reserve for another use I put mine in a batch of Easy Slow Cooker Vegetable Broth.

Scrape seeds from squash and discard. Cut squash into 1/2-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for 30 seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish.

Add squash and pears to pan. Cook over medium heat stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups stock. Pears and squash should be soft but still hold shape. Season with salt and pepper.

Meanwhile, slice bread into 1/2-inch slices. Toast in 350 oven until golden brown, about 10 minutes. Spoon warm pear-squash mixture onto each bruschetta. Sprinkle liquid smoke over cheese. Sprinkle bruschetta with cheese. Drizzle with pumpkin seed or olive oil if desired. Garnish servings with fried sage.

The Results
I ended up reserving about a cup of the broth for another use as the pear-squash was soft before I could reduce the last cup. This is pretty good. Kind of an interesting combination. Not my favorite, but good.

This post is shared with What’s for Lunch Wednesday , Simply Delish and Muffin Tin Monday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: vegan, vegetarian Tagged With: bruschetta, butternut squash, pear, squash

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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