Butternut Squash Bruschetta with Pomegranate
Ingredients
- 2 tablespoons almonds
- 4 tablespoons unsalted butter
- 1 2-pound butternut squash, peeled, seeded, cut into 1-inch cubes (about 3 cups)
- 4 sprigs sage
- 4 sprigs thyme
- Kosher salt
- 1 cup red wine vinegar
- ½ cup sugar
- Olive oil (for drizzling)
- Freshly ground black pepper
- 4 slices country-style bread, toasted
- 2 ounces farmer cheese, crumbled
- ¼ cup pomegranate seeds
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