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Butternut Squash and Blue Cheese Toast

Ingredients:

1 small butternut squash
1 TBS. olive oil
4 large, thick slices rustic sourdough bread
6 oz. Gorgonzola cheese
Arugala (garnish)
2 tsp. Madagascar All Purpose Spice
1 TBS. balsamic vinegar
1 TBS. olive oil


Scoop the seed out of the squash and cut the flesh lengthwise into 8 wedges. Put on baking sheet and brush with olive oil. Sprinkle with the Wildwood Blends All-Purpose Seasoning. Roast in 400° oven for 45 minutes.

Remove and cool slightly. Remove skin.

Whisk the vinegar and remaining olive oil in a bowl and set aside. Toast the bread, arrange the squash on the untoasted side, put slices of cheese on top and broil until the cheese is bubbling. Top with Arugala and pour over a few spoonfuls of vinegar and oil mix...serve!