Butternut Squash Bruschetta with Sage Pesto

• 4 cups Butternut Squash, Cubed
• 1/2 cups Olive Oil, Divided
• 23 cups Chopped Walnuts
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 2 Tablespoons Balsamic Vinegar
• 1/2 teaspoons Red Pepper Flakes
• 1- 1/2 cup Fresh Sage Leaves
• 1/2 cups Walnuts
• 1 clove Garlic
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Parmesan Cheese, Grated
• 3/4 cups Olive Oil
• 2 loaves French Bread
• 1/2 cups Olive Oil
• 1 package (6.5 Oz. Package) Goat Cheese, Or Enough To Top Each Slice Of Bruschetta

1. Preheat oven to 400 degrees .
2. Cut butternut squash into cubes and dump into a large bowl.
3. Mix in the remaining squash ingredients and toss well.
4. Spread onto a lined baking sheet and bake for 30 minutes, or until cubes are softened and carmelized looking.
5. Make the pesto.
6. Place sage, walnuts, garlic, salt, pepper and parmesan into a food processor.
7. Pulse several times then slowly drizzle olive oil in while the processor is running, until a thick paste forms.
8. Slice French bread into thin slices (1/4 inch) and place on a baking sheet.
9. Drizzle lightly with olive oil then bake at 400 degrees for 10 minutes or until golden.
10. Spread with sage pesto and place a heaping tablespoon of squash on each slice.
11. Dot with about 1 teaspoon of goat cheese.
12. Put back in the oven for 3-5 minutes or until goat cheese has melted.

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Taken from tastykitchen.com/recipes/appetizers-and-snacks/butternut-squash-bruschetta-with-sage-pesto/ (may not work)