Recipe developed and shot by Chelsea Amer, MS, RDN, CDN, of @citnutritionally.
What You’ll Need:
1 pound butternut squash, diced
2 medium Macintosh apples, chopped
1 tablespoon olive oil, divided or olive oil spray
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
Salt and pepper to taste
1 whole wheat baguette, or allergen-friendly alternative*
4 ounces goat cheese
2 tablespoons chopped rosemary
2 tablespoons chopped sage
1/2 cup pomegranate seeds
What to Do:
Preheat oven to 400°F. Evenly distribute butternut squash and apples on a parchment paper-lined baking sheet. Spray with olive oil spray (I used my Misto) or drizzle with about 1/2 tablespoon olive oil. Sprinkle cinnamon, chili powder and a pinch of salt and pepper on top. Roast for 25 to 30 minutes, until cooked through and edges are browned.
While the butternut squash and apples are roasting, slice baguette in 1/4- to 1/2-inch slices. Place on another parchment paper-lined baking sheet. Drizzle with other 1/2 tablespoon olive oil or spray with additional olive oil spray. Add to the oven and toast for 15 minutes, until crust becomes golden brown.
While baguette is toasting and vegetables finish roasting, thoroughly mix the goat cheese with rosemary and sage in a small bowl. Mixture should be smooth.
When the baguette toasted and butternut squash and apples are roasted, spread the goat cheese in an even layer on sliced baguette. Top with the roasted butternut squash and apple mixture.
Sprinkle pomegranate seeds on top. If desired, garnish with additional rosemary. Serve warm or room temperature. Enjoy!
Notes: May substitute any gluten free bread or cracker, if needed.