1medium-size butternut squashpeeled and cut into 1/2 inch cubes
2tablespoonsof olive oil
salt and pepper
For the herbed goat cheese:
8ouncesgoat cheeseat room temperature
3stalks of scallionschopped
1/4cupItalian parsleyor dill, chopped
For the bruschetta:
1loaf of your favorite artisanal breadsliced
1/2cupsliced almondslightly toasted
Start with making the jam: Place all ingredients into a saucepan and heat until it comes to a boil in medium-high heat. Reduce heat to medium-low and let it simmer, stirring frequently, until the cranberries have softened and the mixture has thickened, 8-10 minutes. Turn the heat off and let it cool on the counter. *** You can prepare the jam in advance. Simply take out the cinnamon stick, place it in small jars, and keep them in the fridge until you are ready to serve. ***
While the jam is cooling, roast the butternut squash: Heat the oven to 400 degrees. Line a large baking sheet with parchment paper. Spread the butternut squash cubes in the baking sheet and toss it with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bake for 25-30 minutes, turning halfway through to ensure even baking.
Meanwhile prep the goat cheese mixture. Place goat cheese and heavy cream in the bowl of a mixer attached with the paddle attachment. Whip until creamy, 1 to 1 1/2 minutes. Stir in the scallions, parsley, and 1/4 teaspoon salt. Mix until combined. (You may need to scrape down the bowl to make sure that it is thoroughly combined.)
To assemble: Lightly toast the slices of your bread in a toaster (or in the oven).
Lay a slice of bread flat on a cutting board. Spread it with 1-2 tablespoons of the goat cheese mixture. Spoon 2 tablespoons of cranberry jam (with a couple of berries) on top. Add some roasted squash on top and sprinkle it with sliced almonds and chives. If preferred, drizzle it with some honey. Continue the same process with the rest of the slices of bread.
This recipe makes 8-10 bruschettas depending on the thickness of your slices.