Fire Roasted Butternut Squash Bruschetta with Chevre and Spiced Almonds
Balsamic Glaze
1 c balsamic vinegar 1 tbsp white sugar 2 tbsp dark brown sugar
Combine ingredients in medium saucepan on high heat and bring to boil . Reduce heat to medium high and reduce by 60 %. Remove from heat and cool in refrigerator for 1-2 hours .
Butternut Squash
1 butternut squash , split in half with seeds removed 2 tbsp olive oil Salt and fresh cracked pepper
Spiced Almonds
Toss squash with olive oil . Sprinkle heavily with salt and pepper and grill over wood grill , barbecue or in a 450-degree oven for 15 minutes until fork tender . Scoop out all meat from squash and mash or place in a blender and whip until smooth . Keep warm .
Grill your favorite sourdough or baguette , brush with squash mash , and sprinkle with goat cheese or chevre . Drizzle with spiced almonds , balsamic glaze , basil and parsley . Serve immediately .
1 c raw slivered almonds , blanched 1 egg white whipped to meringue 1 / 2 tbsp cane sugar 1 / 2 tbsp brown sugar 1 / 2 tbsp cayenne pepper 1 / 2 tbsp red pepper flakes 1 / 2 tbsp ground cinnamon 1 / 2 tbsp smoked paprika 1 / 2 tsp cracked peppercorns 1 tbsp farm butter Pinch of kosher salt
Roast almonds on sheet tray in a preheated 350-degree oven for four minutes . Combine all spices and sugars . Toss with melted butter and coat nuts with mix . Fold in egg whites and place back in the oven to roast for four more minutes or until golden brown . Cool and set aside .
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WEST VIRGINIA EXECUTIVE