Subtly sweet butternut pairs perfectly with tart and crisp cherry tomatoes and sweet yet savory basil to make a wonderful bruschetta that is perfect for serving as an appetizer, snack or with your favorite protein during in the cooler months.
- 1 cup of butternut squash
- 1 1/2 cup cherry tomatoes, quartered
- Handful of basil leaves, chopped
- 2 Tbsp fresh chives, chopped
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- While the oven is preheating, chop your butternut squash into small cubes. Toss the cubes with a drizzle (maybe 1 tsp) of olive oil, salt and pepper. Roast the squash at 400 degrees for 20-25 minutes or until tender and slightly browned.
- Remove the squash from the oven and allow to cool.
- In a large bowl, combine the cooled and roasted butternut squash, quartered tomatoes, basil, chives, salt and pepper.
- Toss all of the ingredients until combined.
- Serve over crusty bread, with your favorite crackers, put it in a salad, or use this to top your favorite protein.
Please note that 1/3 cup of butternut squash is low FODMAP. Please listen to your own body and eat the foods that make you feel the best.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Category: low FODMAP, paleo, vegan, vegetarian, whole 30
- Cuisine: Appetizer
- Serving Size: 1/4 cup