Squash, balsamic onions and walnut bruschetta
Smooth, nutty, squash hummus with sweet and sour onions.
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
- 40g/2oz walnut pieces, toasted
- small handful watercress
- 40ml/2fl.oz cold-pressed rapeseed oil
- 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.
- Blitz until smooth, stopping halfway through to scrape down the sides. Season and put to one side.
- 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.
- 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.
- Stir in the remaining balsamic and remove from the heat, pour into a bowl and leave to cool.
- 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.
- Remove the bread from the oven and roughly spread the squash hummus over the surface.
- Scatter a portion of the onions over the hummus, followed by the walnuts and watercress. Finish by drizzling the rapeseed oil over each bruschetta.
- Serve immediately.