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Butternut Squash Bruschetta with Pomegranate

Zach Pollack, Alimento, Los Angeles, CA
  • minutes
  • Serves 2

INGREDIENTS

1

butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)

1/4 cup

Pomegranate seeds

4

sprigs Sage

4

sprigs Thyme

1

Black pepper, Freshly ground

1

Kosher salt

1/2 cup

Sugar

1

Olive oil

1 cup

Red wine vinegar

2 tbsp

Almonds

4

slices Bread, country-style toasted

4 tbsp

Butter, unsalted

2 oz

Farmer cheese