Maple-Cumin Roasted Squash Bruschetta Maple-Cumin Roasted Squash Bruschetta

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 16 servings



Preheat oven to 425°F. In bowl, combine squash, onion, oil and cumin; season with salt and pepper. Spread in single layer on baking sheet; sprinkle with maple sugar. Bake until squash is tender, about 15 minutes.

Meanwhile, on separate baking sheet, toast ciabatta slices until golden and crisp, 7 to 10 minutes. Sprinkle with cheese; set aside. In heatproof bowl, combine roasted squash, vinegar and parsley. Spoon squash mixture over toasted bread. Sprinkle with fleur de sel, if using. Serve immediately.

Nutritional facts PER SERVING: about

  • Calories 75
  • Total fat 3 g
  • Saturated fat 1 g
  • Cholesterol 4 mg
  • Sodium 150 mg
  • Total carbohydrate 10 g
  • Fibre 1 g
  • Sugars 3 g
  • Protein 2 g
  • Iron 1 mg
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Maple-Cumin Roasted Squash Bruschetta