Easy Yellow Squash Bruschetta
If you don’t like tomatoes, bruschetta might not be your favorite appetizer. But this delicious fall yellow squash recipe is a delicious and healthy treat for everyone, no matter their taste!
Serves 6-8
Prep Time: 10 Min
Cook Time: 30 Min
Ingredients
- 5-6 organic yellow squash, cubed
- 1 tbsp avocado oil (or oil preference)
- 1 juiced lemon
- salt and pepper to taste
- 1 tbsp coconut sugar
- 1 loaf of French bread, sliced
- 1/4 cup pine nuts
- 1 bunch of fresh tarragon (about 1/4 cup), chopped
- 2 tbsp lemon zest
- Balsamic Reduction, drizzled
Instructions
- Preheat oven to 400 degrees.
- Thoroughly wash the yellow squash, lemon, and tarragon.
- Chop the organic yellow squash until cubed.
- Add the avocado oil, lemon juice, salt & pepper, and coconut sugar.
- Toss together and bake on a cookie sheet for 20 minutes or until brown. Flip after 10 minutes.
- Slice the bread and put aside.
- Once the squash is done, turn the oven down to 350 and bake the French bread and pine nuts for 7 minutes.
- Toss the squash, pine nuts, lemon zest, and chopped tarragon together.
