Autumn Harvest Bruschetta on Ezekiel 4:9 Flax Sprouted Whole Grain Bread

Ingredients 
  • 4 slices of Ezekiel 4:9 Flax Sprouted Whole Grain Bread, toasted.
  • 1 cup delicata squash, peeled and cubed
  • 1 cup sweet potato, peeled and cubed
  • ½ cup mushrooms, chopped
  • 1 small red onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 2 tbsp toasted walnuts, chopped
  • Fresh sage leaves, lightly fried until crisp
  • Handful of fresh arugula per slice
  • Balsamic glaze, for drizzling
Directions 
  1. Preheat oven to 400°F. Toss delicata squash and sweet potato with half the olive oil, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper. Roast on a baking sheet for 25–30 minutes until caramelized.
  2. In a skillet, sauté mushrooms and onions in remaining olive oil until golden and slightly caramelized. Season with 1/4 tsp salt and 1/4 tsp pepper.
  3. Toast Ezekiel 4:9 Flax Sprouted Whole Grain Bread slices until golden and crispy.
  4. Assemble bruschetta: layer roasted squash & sweet potatoes, sautéed mushrooms & onions, add arugula, sprinkle toasted walnuts, add fried sage leaves
  5. Drizzle with balsamic glaze before serving.

Servings: 4-6
Prep Time: 1 hour