Winter bruschetta
Bruschetta isn’t just for summer!
Serves 6 /
Prep 10 Mins /
Cook 40 Mins
Ingredients
800g butternut squash (peeled weight), cut into 2cm chunks 2 red onions, cut into wedges 2 garlic cloves, unpeeled 1 tbsp Co-op olive oil 1 tbsp Co-op cider vinegar 2 tsp thyme leaves (optional), plus sprigs to garnish 3 slices Co-op Irresistible white sourdough, halved 180g Co-op ricotta 2 tsp Co-op clear honey 40g mixed nuts (we used walnuts, almonds and cashews), chopped;