Bruschetta with Butternut Squash & Fig Sausage

A savory, flavorful appetizer for family dinner or a holiday get-together.

Ingredients

• 2 Gilbert’s Fig & Feta Chicken Sausages, diced into ½ inch pieces
• 2 c. diced butternut squash, ½ inch dice
• 2 tbsp olive oil, divided
• ½ tsp cinnamon
• ¼ tsp allspice
• Pinch of nutmeg
• 1 loaf french bread, sliced
• Park skim ricotta cheese
• Balsamic glaze

Instructions

1. Preheat oven to 425F. Toss squash with 1 tbsp olive oil, cinnamon, nutmeg, allspice, and salt/pepper. Place on a baking pan and roast 10 minutes.
2. Add diced sausages and toss together with squash. Roast another 10 minutes.
3. Place slices of bread on a baking pan and drizzle with 1 tbsp olive oil. Toast in oven for about 5 minutes, until golden and crispy.
4. Slater bread with some ricotta and a sprinkle of salt/pepper. Top with sausage mixture and drizzle with balsamic glaze.

6 Servings