Vegan Autumnal Bruschetta
Toasted sourdough, topped with caramelized onions and butternut squash – this bruschetta will win at any gathering!
Ingredients
- 2 tbsp. organic avocado oil, plus more for bread
- 4 cups butternut squash, uncooked, cut into ¾-inch cubes
- 2 medium yellow onions, chopped
- 1-⅓ cups organic vegetable broth
- 2 tbsp. organic apple cider vinegar
- ¼ tsp. dried red pepper flakes
- 1 cup pecans, roughly chopped
- ½ cup 100% pure maple syrup, divided
- ¼ tsp. sea salt, plus more for cranberries
- ¼ tsp. black pepper, freshly ground, or to taste
- 1 cup fresh cranberries
- ½ cup water
- ¼ cup 100% pure maple syrup
- 10 slices sourdough bread
Instructions
- Warm a large skillet over medium-high heat.
- Add the avocado oil; when it simmers, add the butternut squash and the onions; cook, stirring very occasionally, until both are browned on the outside; about 10 minutes.
- Reduce heat to low; add vegetable stock, apple cider vinegar and red pepper flakes; cook uncovered until the stock is absorbed and the squash is cooked through; about 15 minutes; transfer to a bowl and cover to keep warm.
- Meanwhile, in a medium skillet, heat the pecans on low until they begin to darken slightly, smell nutty and fragrant; about 10 minutes.
- Turn heat up to medium-high and add ¼ cup maple syrup, ¼ teaspoon of sea salt and the ground black pepper.
- Spread in an even layer over skillet and cook for 3 more minutes as the maple syrup simmers and bubbles.
- Transfer to a parchment paper-lined plate, spreading in an even layer to cool.
- Add cranberries to the pecan pan.
- Add the water and the remaining ¼ cup of maple syrup, plus a pinch of sea salt.
- Cook on high for 5 minutes, or until the berries pop and the liquid mostly evaporates – the texture should be like a loose jam or jelly.
- Wipe out the large skillet and drizzle with avocado oil.
- Warm until hot on medium-high.
- Add the bread in a single layer; cook until golden brown, then flip and repeat on the other side; repeat with all remaining bread.
- To assemble, break the pecans up into small pieces; spread a generous layer of the squash mixture on each slice of bread; top with a few dollops of the cranberry sauce and sprinkle with the pecans.
