ROASTED SQUASH TARTINE WITH HONEY MASCARPONE RECIPE

For the squash puree:

1 medium sized honey nut squash from Clarion River Organics

1 tbsp cinnamon creamed honey from Bedillion Honey Farm

1 tsp cinnamon

1 pinch salt

Cut squash in half and scoop out the seeds.

Spread over the creamed honey and sprinkle with cinnamon and salt.

Roast at 350 degrees until very soft, about 30 minutes.

Once cool, scrape out flesh and smash with the back of a spoon until it is slightly smooth.

Set aside.

For the mascarpone:

1/2 cup mascarpone

1 tbsp cinnamon creamed honey from Bedillion Honey Farm

Mix together until smooth.

Layer each mixture on top of toasted slices of Mediterra Bread and garnish with bee pollen and cinnamon.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce