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Vegan Autumnal Bruschetta

Toasted sourdough, topped with caramelized onions and butternut squash - this bruschetta will win at any gathering!
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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.