Kensington Park’s 4th Annual Winterfest Drive-Thru
Wednesday, December 13th 6pm-8pm. Click HERE to RSVP
Open Mobile Menu
Kensington Park’s 4th Annual Winterfest Drive-Thru
Wednesday, December 13th 6pm-8pm. Click HERE to RSVP
Open Mobile Menu

Culinary Corner: Butternut Squash Bruschetta & More

Butternut Squash Bruschetta


French baguette in ½ in. slices, roughly 30 pieces •

1 tbsp. olive oil

4 tbsp. butter

4 cups butternut squash cut into ½ in. cubes

¼ cup fresh sage

¼ cup pine nuts

1 tbsp. minced garlic

2 tbsp. minced shallot

½ cup Parmigiano Reggiano cheese

PREPARATION: Preheat oven to 400 degrees. Place bread slices on parchment-lined baking sheet, then melt butter and brush on. Bake for 5 min. until edges start to brown. In a bowl mix butternut squash with olive oil. Spray baking sheet with cooking spray, spread cubed squash across and season with salt and pepper. Bake for 10 min., stir and bake for additional 10 min. or until tender. Place in bowl.
In a sauté pan add half tbsp. of olive oil, shallots and garlic. Cook until translucent. Add pine nuts and sage; cook until aromatic. Remove from heat, add to squash bowl. Add nut mix and toss. Spoon a tbsp. of squash mixture onto each slice of bread. Grate fresh Parmigiano Reggiano on top and serve.




3 tbsp. EVOO

1 large onion, julienne

1 large red bell pepper, julienne (Roasted, if possible)

3 garlic cloves, minced

2 tsp. cumin

2 tsp. smoked paprika

1 can 28oz. crushed tomatoes

Salt and pepper to taste

5oz. feta cheese

6 large eggs

Cilantro for garnish

PREPARATION: Heat oven to 375.  Heat oil in large cast iron skillet over medium low heat.  Add onion and pepper.  Cook until soft about 15 minutes.  Add garlic and cook until tender.  Stir in cumin and paprika.  Pour in tomatoes and season with salt and pepper.  Simmer until tomatoes for 10 minutes.  Crack in eggs over tomatoes.  Season with salt and pepper and transfer to oven for 7 minutes.  Finish with Feta and Cilantro.


Curry Chickpea Salad Wraps


½ cup shredded coconut, toasted

1/3 cup cashews, chopped

1 14oz can of chickpeas, drained

½ cup celery, diced

½ cup apple, diced

½ cup scallions

¼ cup cilantro, chopped

4tbsp. Mayo

1tbsp. Honey

2 tsp. Apple cider vinegar

3 tsp. curry powder

Salt and pepper to taste


PREPARATION: Toast cashews and coconut over low heat until golden. Place chickpeas in bowl and add celery, apples, onions, and cilantro.  Mix in the mayo, honey and vinegar and combine.  Add curry powder and salt and pepper.  Toss in coconut and cashews and mix well.