Honey Roasted Butternut Squash Bruschetta


2 cup ¼ inch diced butternut squash
1 oz olive oil
1 teaspoon unsalted butter
2 tablespoons honey
Pinch of cinnamon
Pinch of clove
A rasp of nutmeg
Salt and pepper to taste


• In a large sauté pan heat the oil and butter until the butter starts to foam
• Add the squash and sauté until golden brown and tender
• Add the honey and spices and season with salt and pepper 
• Spoon warm over toasted French bread garnished with roasted pumpkin seeds

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Recipe Overview