These Roasted Butternut and Bacon Toast are the perfect light meal. They would even be great as an appetizer. I love how simple they are to put together, but have a great depth of flavor!
Butternut squash is easy to buy prepped, cubed, and ready to go. If you need a shortcut, take this one! I had the time, and the butternut squash whole, so I diced my own. I only used the neck for this batch though, as I wasn’t making that many.
All you need to do is cut the neck off, then peel with a veggie peeler. That sounds gruesome, doesn’t it? Well, it’s only squash, we are okay! :)I cut mine into dice about 1/2 inch. You can cut it larger or smaller if you prefer. I just liked this size on the toast I was planning.
Drizzle the cubed butternut with olive oil. Then sprinkle with salt and ground black pepper.
Place on a parchment-lined baking sheet. I mean, you don’t have to use the parchment, but clean up is so much easier if you do! Bake at 425 degrees until the butternut is tender and golden brown.
Now on to the bacon. We love thick-cut peppered bacon. You could also use turkey bacon, or even vegetarian bacon if you prefer. We take it old school though! Cut it into small chunks. Mine were about 3/4 inch. Actually, who am I to tell you how to cut your bacon? Cut it to the size you want!
I used a whole wheat sourdough for my bread. You can use whatever you prefer. You could even use a good, hearty cracker if you prefer. I sliced mine fairly thick and toasted it in the broiler.
I spread my toast with Rondele’s garlic and herb spread after toasting. This isn’t necessary, but I loved the flavor. Top with the roasted butternut cubes and the crispy bacon. I then drizzled with a little more olive oil and a good sprinkle of freshly ground black pepper.
I told you. They are simple to make! Perfect for any light, quick meal, or even an appetizer. If you are looking for other appetizer ideas, check these ones out!