- 1 butternut squash (1 1/2 pounds)
- 2 yellow onions (1 pound), peeled and thinly sliced
- 2 medium carrots, coarsely chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 4 sage leaves
- 3 ripe pears, peeled, quartered, cored and cut into 1/2-inch cubes
- Salt and freshly cracked pepper to taste
- 1/2 pound loaf sourdough bread
- 2 ounces smoked ricotta or smoked mozzarella cheese
- Pumpkin seed oil or extra-virgin olive oil (optional)
- Peel the squash; save trimmings. Combine the squash trimmings, onion and carrots in a large saucepan; add 6 cups water. Bring to a boil and simmer 45 minutes or until liquid is flavorful and reduced to about 3 cups. Strain. Reserve liquid and discard the solids.
- Scrape the seeds from the squash and discard. Cut the squash into 1/2-inch cubes. In a large, shallow pan, heat olive oil and butter. Add the sage leaves and fry for 30 seconds, or until crisp and fragrant. Remove the sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to the pan.
- Cook over medium heat, stirring frequently until just starting to brown. Add 1 cup squash stock and cook until there is almost no liquid left in the pan. Repeat, using all 3 cups stock. The pears and squash should be soft but still hold their shape. Season with salt and pepper.
- Meanwhile, preheat oven to 350 degrees. Slice the bread into 1/3-inch slices; arrange in a single layer on a cookie sheet. Toast in the oven until golden brown, about 10 minutes.
- Heap the warm pear-squash mixture onto each bread slice. Using a vegetable peeler, make ribbons of cheese and place on top of each. If desired, drizzle with pumpkin seed oil or olive oil. Arrange the bruschetta on a platter and garnish with the fried sage leaves.
Gooseberries Fresh Food Market