| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Sami |
Low fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Butternut Squash; Or Orange-Flesh Squash |
| 3/4 |
lb |
Portobello Mushrooms; Wiped Clean, Stems Removed |
| 3 |
|
Cloves Garlic (up To 4) |
|
|
Salt And Freshly Ground Pepper, To Taste |
| 1 |
tb |
Chopped Fresh Oregano; + More For Garnish |
| 1 |
tb |
Chopped Fresh Rosemary; + More For Garnish |
| 2 |
tb |
Balsamic Vinegar |
| 1/4 |
c |
Low-Sodium Chicken Stock; Skimmed Of Fat |
| 1/4 |
c |
Soft Goat Cheese |
| 6 |
sl |
Whole-Wheat Country Bread |
|
|
Olive Oil Spray |
INSTRUCTIONS
Heat oven to 425 degrees with rack in center. Spray a roasting pan with
cooking spray. Cut the squash in half lengthwise. Remove the seeds and
fibers, and peel. Cut the squash into 1/2-inch pieces. Cut the portobellos
into 1/2-inch pieces. Transfer the squash and mushrooms to the pan, keeping
each separate. Add the garlic. Spray all with cooking spray. Sprinkle with
the salt and pepper and half the oregano and rosemary. Cook until the
portobellos are tender, 15 - 20 minutes; remove the portobellos. Spread out
the squash in the pan, turning with a spatula. Increase heat to 450
degrees. Cook until the squash is just tender and garlic is soft, about 15
minutes more. Remove from oven. Remove the garlic cloves, and reserve.
Return portobellos to pan, and place over medium-high heat on stovetop. Add
vinegar, chicken stock, and remaining half oregano and rosemary, and scrape
along bottom of pan to remove any cooked-on pieces. Cook, stirring often,
until liquid has been reduced to a glaze, 2 - 3 minutes. Transfer the
mixture to a large bowl. Let cool slightly.
Remove about 1/3 of the squash cubes from the mixture, and transfer to a
medium bowl. Use the back of a knife to scrape out the softened garlic
flesh from each clove. Add to bowl. Add the goat cheese. Use a fork to
smash ingredients to a paste. Set aside. Lightly toast the bread slices in
a grill pan or under the broiler. Spread each with squash paste. Top each
with squash-and-portobello mixture. Garnish with oregano and rosemary.
NOTES : The hearty ingredients of this bruschetta make it an ideal dish to
serve for fall and winter entertaining.
Recipe by: Martha Stewart Living Magazine, 10/97
Posted to MC-Recipe Digest V1 #832 by LBotsko@aol.com on Oct 8, 1997
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