Squash, balsamic onions and walnut bruschetta

Smooth, nutty, squash hummus with sweet and sour onions.

Light Bites
Squash, balsamic onions and walnut bruschetta
  • Preparation time 30 mins (prep. time)
  • Cooking time 40 mins (cooking time)
  • Serves 4


For the squash hummus:

  • 400g/1lb squash, cooked
  • ½ garlic bulb, roasted
  • ½ lemon, juice only
  • 15g/½oz peanut butter
  • 10ml/2tsp cold-pressed rapeseed oil
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp smoked paprika


For the onions:

  • 15ml/1tbsp vegetable oil
  • 300g/12oz red onions, thinly sliced
  • 20g/1oz caster sugar
  • 20ml/2dsp balsamic vinegar
  • 4 thick slices uncut bloomer loaf or vegan sourdough


To top/serve:

  • 40g/2oz walnut pieces, toasted
  • small handful watercress
  • 40ml/2fl.oz cold-pressed rapeseed oil


  1. Place the cooked squash into a food processor with the ‘S’ blade attached. Add the roasted garlic, lemon juice, peanut butter, oil, cinnamon, cumin and smoked paprika.
  2. Blitz until smooth, stopping halfway through to scrape down the sides. Season and put to one side.
  3. For the onions: Place the vegetable oil in a large pan, add the onions and stir well, cover the pan and sauté for around 15 minutes.
  4. Increase the heat and add the sugar and half the balsamic vinegar, stir well and cook until the liquid is absorbed and the sugar has slightly caramelised.
  5. Stir in the remaining balsamic and remove from the heat, pour into a bowl and leave to cool.
  6. Slice the bloomer loaf into four thick slices, cutting at an angle across the loaf, place on a baking tray and put into the oven at 200C for around 7 minutes, until just drying and lightly golden.
  7. Remove the bread from the oven and roughly spread the squash hummus over the surface.
  8. Scatter a portion of the onions over the hummus, followed by the walnuts and watercress. Finish by drizzling the rapeseed oil over each bruschetta.
  9. Serve immediately.