Friday, July 16, 2010

Squash Bruschetta






I have an overabundance of squash in my little garden this year. If you have never grown anything, you likely can grow a squash plant. They are very low maintenance as long as you can plant them in a location that receives great sunlight and give them water daily. That's it. And they will grow out of control (so give them plenty of growing space- as in say 4 feet min) with lots of fruit to enjoy all summer. Last year I didn't do a very good job of finding ways to creatively consume my squash. And as a result, many grew too large to eat (squash are generally best enjoyed when small and tender even though it's fun to see them giant and record-breaking) and went to waste. I don't like waste. So I'm doing my best to think of fun, new ways to work them into my meals.






Last week I made a meal out of two kinds of bruschetta- the regular tomato basil kind and my squash creation. It's very easy to make- though not super quick I will admit. But if you decide to serve this as an appy at a party (as I did last night), it's easy enough to prep ahead of time and just put the parts together 10 mins before hand.

Squash Bruschetta

Ingredients:
* Several small or medium size squash of any kind (I used yellow, two-toned and zucchini), diced
* 1 medium yellow onion, sliced thin
* 3-4 peaches, diced
* EVOO
* Salt and pepper and taste - be generous
* extra herbs if you have them like rosemary
* 1-2 tsp minced garlic (optional)
* part-skim ricotta cheese
* french bread, sliced (just ask the bakery to slice it for you)
* EVOO spray

Directions:
* Slice your onion and saute it in olive oil to somewhere around translucent. Add your squash and saute until soft. Add seasoning, garlic and peaches and saute until soft and well blended.








(if you are making this ahead of time- take it off the stove and store it in the fridge for future use- just reheat in microwave before using)

* Place sliced bread on a baking sheet. Spritz top of each slice with EVOO spray. Pop in pre-heated 350 oven for about 10 minutes or until toasted and crispy instead of soft.






* Spread a little bit of ricotta on each bread slice. Top with the squash mixture. Enjoy!






6 comments:

JMW said...

That sounds delicious! Squash is a staple in our household in the summer, so it's great to hear about a new way to cook it.

Preppy Mama said...

Oh my this looks delicious and I just bought squash last night. I am making this tonight!! Thanks!!

Ashley @ Bride on a Budget said...

Very unique recipe. Great way to use up squash.

I found your link through 2PreppyGirls. Great blog!

Bella Michelle said...

Looks yummy! BTW, I was reminded when I was over at 2 Preppy Girls that I hadn't been by in a while to visit! (((hugs)))

Buford Betty said...

That looks delish! So wish I could eat it! Like everything else awesome though, not Moo Goo friendly.

prepfection said...

Wow, looks delicious. My mom actually just bought a TON of squash and we were giving her a hard time because usually it is such a fall vegetable, but this might be the eprfect thing to do with it. Bookmarking thanks!

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