Roasted Squash And Arugula Pesto Toasts

• 2 1/2 cups peeled, seeded butternut squash chunks (1- to 1 1/2-in. pieces)
• 1/2 cup plus 1 tbsp. extra-virgin olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground pepper
• 6 slices rustic country loaf such as levain (about 7 in. wide and 1/2 in. thick; 8 oz. total), each quartered to make 24 pieces total
• 2 cups packed arugula
• 1/2 cup roasted unsalted almonds
• 1/2 cup shredded parmesan cheese
• 1/2 cup shaved parmesan cheese

1. Preheat oven to 400u0b0. On a rimmed baking sheet, toss squash, 1 tbsp. oil, 1/2 tsp. salt, and the pepper. Roast until squash is tender when pierced, about 30 minutes; let cool.
2. Meanwhile, arrange bread slices on a second rimmed baking sheet and toast in oven until golden brown, 8 to 10 minutes; let cool.
3. In a food processor, pulse arugula, almonds, remaining 1/2 cup oil, remaining 1/2 tsp. salt, and the shredded parmesan, scraping down bowl as needed, until a rough paste forms.
4. Cut squash into 1/2-in. pieces; you should have 1 1/2 cups (save any extra for other uses).
5. Spread toasts with arugula pesto, then top each with a few cubes of roasted squash and a sprinkle of shaved parmesan.
6. Nutrition information is per 3-toast serving.

extravirgin olive oil, kosher salt, freshly ground pepper, country, arugula, parmesan cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-squash-and-arugula-pesto-toasts (may not work)