Butternut Squash Bruschetta with Sage Pesto (Vegan, GF)

Sage is one of those herbs that grows so easily and abundantly, but, what do you do with it besides put it in your vegan stuffing...Jenn and I were looking for a recipe to use our many bunches of sage leaves and came across this recipe from Dishin' and Dishes. It looked so unique! We made it sketch-free by replacing the parmesan cheese with nutritional yeast, and using brown rice bread instead of white baguette. The bread does have xantham gum, because we have yet to find a store-bought gluten-free bread without it, if any one knows of any please let us know! The bruschetta was very aromatic and sagey, so if you are not a sage fan, don't make this because it thrives on a love of sage. :)

True Sage love

1 small butternut squash, diced
2/3 cup chopped walnuts
Salt
Pepper
Red pepper flakes
2 tsps balsamic vinegar
Olive oil
Brown Rice or other Gluten-free Bread


Combine above ingredients in a bowl, toss to coat with olive oil.
Preheat oven to 400F, spread squash mixture evenly on a baking sheet, bake for 30 minutes or until cooked through and roasty :).


1 cup fresh sage leaves
1/2 cup fresh parsley
1 clove garlic
1/4 cup nutritional yeast
1/2 cup walnuts
Olive oil
Salt
Pepper


Combine above ingredients into food processor, drizzle olive oil until mixture forms into a spreadable pesto consistency.


Cut bread into manageable pieces, drizzle with olive oil and bake in oven until toasted (about 10 minutes on 400F). Once toasted, spread pesto onto each piece and top with squash mixture. Put back in oven for 3-4 minutes. Serve warm. Makes 12 pieces.