Title: Squash and Portobello Bruschetta
Categories: Vegetable Lowfat
Yield: 6 Servings

1 3/4	lb	Butternut squash; or orange-flesh
		; squash
3/4	lb	Portobello mushrooms; wiped clean,
		; stems removed
3		Cloves garlic; (up to 4)
		Salt and freshly ground pepper, to taste
1	tb	Chopped fresh oregano; + more for garnish
1	tb	Chopped fresh rosemary; + more for garnish
2	tb	Balsamic vinegar
1/4	c	Low-sodium chicken stock; skimmed of fat
1/4	c	Soft goat cheese
6	sl	Whole-wheat country bread
		Olive oil spray

Heat oven to 425 degrees with rack in center. Spray a roasting pan with cooking spray. Cut the squash in half lengthwise. Remove the seeds and fibers, and peel. Cut the squash into 1/2-inch pieces. Cut the portobellos into 1/2-inch pieces. Transfer the squash and mushrooms to the pan, keeping each separate. Add the garlic. Spray all with cooking spray. Sprinkle with the salt and pepper and half the oregano and rosemary. Cook until the portobellos are tender, 15 - 20 minutes; remove the portobellos. Spread out the squash in the pan, turning with a spatula. Increase heat to 450 degrees. Cook until the squash is just tender and garlic is soft, about 15 minutes more. Remove from oven. Remove the garlic cloves, and reserve.

Return portobellos to pan, and place over medium-high heat on stovetop. Add vinegar, chicken stock, and remaining half oregano and rosemary, and scrape along bottom of pan to remove any cooked-on pieces. Cook, stirring often, until liquid has been reduced to a glaze, 2 - 3 minutes. Transfer the mixture to a large bowl. Let cool slightly.

Remove about 1/3 of the squash cubes from the mixture, and transfer to a medium bowl. Use the back of a knife to scrape out the softened garlic flesh from each clove. Add to bowl. Add the goat cheese. Use a fork to smash ingredients to a paste. Set aside. Lightly toast the bread slices in a grill pan or under the broiler. Spread each with squash paste. Top each with squash-and-portobello mixture. Garnish with oregano and rosemary.

NOTES : The hearty ingredients of this bruschetta make it an ideal dish to serve for fall and winter entertaining. Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Martha Stewart Living Magazine, 10/97

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