Autumn is full of wonderful rich and colorful foods. Sometimes this abundance is daunting and knowing how to prepare the various vegetables at the markets is overwhelming.  Butternut squash is readily available and has a reliable sweetness that makes it a popular choice.  If you choose a large squash, use half of it to make the bruschetta and the remainder for soup.  Both are simple and extremely satisfying.  The topping for the bruschetta can also be used as a fancy side dish.  While butternut squash is easy to come by, just about any of the pumpkins and squashes at your farmer’s market will work with this recipe.  If you’re not sure if it’s a sweet squash, then ask the people at the farm stand.

Truffled Butternut Squash Bruschetta

Yield: 6 servings, about 12 pieces as an appetizer or many more if made smaller as an hors d’oeuvre

1 small butternut squash (about 1 ½ to 2 lbs.), peeled and ½” cubed

1 Tbsp. butter

1 clove garlic, finely chopped

½ cup walnuts, chopped

4 oz. Parmesan cheese or other hard, nutty cheese, grated

White truffle oil, for drizzling

Sourdough baguette or multigrain bread, cut on the bias into about 12 pieces

(each about 6” long), toasted & rubbed with a clove of garlic

Fresh herbs such as parsley and/or chives for garnish

Preheat oven to 350F. Toss the squash with a little oil, salt and pepper.  Roast in the oven until soft, about 20 minutes.  Toss squash, butter, garlic, walnuts and half the cheese together.  Use a fork or a ricer and mash until some what chunky but spreadable.  For each serving, place some mixture on a piece of the toasted bread.  Sprinkle with the remaining cheese and drizzle with a little truffle oil.  Sprinkle with herbs.