Nel and I made our own version of autumn-inspired bruschetta.
We began by slicing a baguette into thin pieces, then we sautéed some chopped yellow squash in olive oil. After we took the squash off the stove, we mixed in chopped green onions, shredded cheese (we used parmesan), and salted pumpkin seeds.
We topped the baguette slices with the yummy mixture and baked the bruschetta just until the cheese had melted. Simple and delicious!
These pumpkin macarons are also worth mentioning.
I wish I could say I made them from scratch, but I must admit that I brought them home from my local Trader Joe's store.
Although the macarons were not homemade, they were delectable with a hot cup of chai tea and a Halloween read.
I hope you have a spicy week ahead.