Pear and Squash Bruschetta
Pear and Squash Bruschetta
by Chef Craig Richards
Makes 12-14 pieces.
1 butternut squash (1-1/2 pounds)
2 yellow onions (1 pound), coarsely chopped
2 medium carrots, coarsely chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 sage leaves
3 ripe pears, cored and cut into half-inch cubes
1/2 pound loaf sourdough bread
1/4 pound smoked ricotta or smoked mozzarella cheese
Pumpkin seed oil or extra virgin olive oil
Peel squash. Combine squash trimmings, onion and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard solids.
Scrape seeds from squash and discard. Cut squash into 1/2-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for 30 seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to pan. Cook over medium heat stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups stock. Pears and squash should be soft but still hold shape. Season with salt and pepper.
Meanwhile, slice bread into 1/2-inch slices. Toast in 350ºF oven until golden brown, about 10 minutes. Spoon about ¼ cup warm pear-squash mixture onto each bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each. Drizzle with pumpkin seed or olive oil if desired. Garnish servings with fried sage.
