Name: Butternut Squash Bruschetta With Pomegranate
Yield: 2 Servings
Ingredients: 2 tablespoons almonds; 4 tablespoons unsalted butter; 1 2-pound butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups); 4 sprigs sage; 4 sprigs thyme; Kosher salt; 1 cup red wine vinegar; ½ cup sugar; Olive oil (for drizzling); Freshly ground black pepper; 4 slices country-style bread, toasted; 2 ounces farmer cheese, crumbled; ¼ cup pomegranate seeds

Peden & Munk

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.

Recipe notes