Say bruschetta and I’m there! When I discovered the combination of butternut squash and fresh cheese I was so happy to be able to move on for the classic tomato-mozzarella combo. It is definitely an autumn-inspired dish, but who says you can’t make it all year round?

1 medium-sized butternut squash
8-10 slices of bread (I use bakery bread like ciabatta, you can use older bread)
100 g fresh cottage cheese
A handful of microgreens
Salt, pepper, sage
Olive oil

Peel and cut the squash into small cubes. Spread on a baking tray (lined out with baking paper), sprinkle with salt, pepper, sage, lightly coat with olive oil and put into a preheated 180-degree oven. Bake for about 20 minutes. Take out and cover with foil.

Toast the bread: lightly brush each slice with olive oil and toast until nicely golden and crunchy.

Spread the cottage cheese on each slice, sprinkle with salt, top with micro greens and squash cubes. Serve right away.

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