Butternut Squash and Spinach Bruschetta
Preheat the oven to 220°C, 425°F, Gas 7. Place the cubed squash in a bowl with the olive oil and the thyme leaves, season with salt and freshly ground pepper.
Place in a single layer on a roasting tray and bake in to the oven for 30-40 minutes or until golden and crisped on the outside.
Remove the squash from the oven, stir in the shredded spinach and return to the oven for just a minute. Remove from the oven once more and stir in the toasted pine nuts and chopped parsley, then divide between the bruschetta toasts.