Spicy, Scary Squash

Want to freak out your kids, neighbors, puppies this Halloween? Forget about the witches, ghouls and zombies... be a squash. Geez. Not much must be going on in my life that I am wrote the last sentence.

I did use to be scared of eating squash. No more - it's actually quite delicious. Still scared of beets and rutabagas, however. Another thing to conquer I guess.

Last night I made a spicy squash bruschetta. This recipe has a little bit of everything - sour, sweet, spicy and crunch. I would be perfect to service with a ghoulish cocktail or even as a turkey-day appetizer.

Spicy Squash Bruschetta 

* Ingredients * 
1 acorn squash
1 tablespoon olive oil
1/4 teaspoon nutmeg
1/4 cup chopped walnuts
1/2 cup fresh cranberries
1 tablespoon honey
3 tablespoons walnut oil
2 tablespoons salt
Asiago cheese, shredded
Baguette

* Instructions * 
1. Halve and seed squash. Preheat oven to 350 degrees. Place squash in roasting pan. Fill pan with water - 1 inch deep. Sprinkle squash with olive oil and nutmeg. Roast for 90 minutes.
2. Let squash cool. Cut into bite size pieces.
3. Toss with other ingredients and heat on cookie sheet for 10 minutes.
4. Serve on baguette slices with Asiago cheese.