Butternut Squash Apple Bruschetta

Butternut squash & apples are roasted in fall spices for a delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for fall!

Butternut Squash Apple Bruschetta Recipe

Today is the day that one of my favorite appetizers, meets some of my favorite fall flavors, and makes one of the most delicious dishes ever!

Butternut Squash Apple Bruschetta

While I will always be a fan of traditional bruschetta with tomatoes and basil, I’m also a huge fan of putting delicious twists on my favorite appetizer!

Butternut Squash Apple Bruschetta Recipe

Whether it’s Strawberry Balsamic Bruschetta, Mushroom Chickpea Bruschetta or Nectarine Fig Burrata Bruschetta, every spin on the scrumptious app gives me a new & delicious reason to whip up the dish!

Butternut Squash Apple Ricotta Bruschetta Recipe

For my latest bruschetta twist, I combined a couple of my favorite fall ingredients, butternut squash and apples, then roasted them in tasty fall spices. I added ricotta cheese to give it a creamy base, then topped it all off with a balsamic glaze.

Butternut Squash Apple Bruschetta Recipe

This recipe is filled with flavor, and quite possibly my favorite twist on bruschetta yet!

Butternut Squash Apple Bruschetta Ingredients

Ingredients

  • 2 cups diced butternut squash
  • 1 cup diced apples
  • 6 tbsp olive oil (divided)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tsp kosher salt (divided)
  • 1 tsp black pepper (divided)
  • 8 slices french bread
  • 1 cup ricotta cheese
  • 4 cloves garlic (minced)
  • 6-8 fresh sage leaves (chopped)
  • 2 tbsp balsamic glaze

Preheat the oven to 425° F.

Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves,  ½ tsp kosher salt and ½ tsp black pepper.

Butternut Squash Apple Bruschetta Recipe

Place in an even layer on a baking sheet and into the oven for 15 minutes.

Butternut Squash Apple Bruschetta Recipe

While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.

Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.

In a small skillet, add the remaining 2 tbsp olive oil over medium high heat. Add the garlic and sage leaves, saute for 1-2 minutes. Remove from the heat and toss with the squash and apples when they come out of the oven.

Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.

Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.

Roasted Butternut Squash Apple Brushetta Recipe

Drizzle with the balsamic glaze.

Butternut Squash Apple Bruschetta Recipe

Serve as a party app, or before your favorite fall meal!

Roasted Butternut Squash Bruschetta Recipe

I used a thicker loaf of french bread to make this recipe, but you could also make it with a baguette for a more “bite sized” bruschetta, perfect for tray passing at parties!

Butternut Squash Apple Ricotta Bruschetta Recipe

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Serve on gluten-free french bread (usually found in the grocery store freezer section) to make this recipe gluten-free.

Butternut Squash Apple Bruschetta

Total Time: 30 minutes

Yield: 8 pieces of bruschetta

Butternut Squash Apple Bruschetta

Ingredients

  • 2 cups diced butternut squash
  • 1 cup diced apples
  • 6 tbsp olive oil (divided)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tsp kosher salt (divided)
  • 1 tsp black pepper (divided)
  • 8 slices french bread
  • 1 cup ricotta cheese
  • 4 cloves garlic (minced)
  • 6-8 fresh sage leaves (chopped)
  • 2 tbsp balsamic glaze

Instructions

  1. Preheat the oven to 425° F.
  2. Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp black pepper.
  3. Place in an even layer on a baking sheet and into the oven for 15 minutes.
  4. While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.
  5. Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.
  6. In a small skillet, add the remaining 2 tbsp olive oil over medium high heat.
  7. Add the garlic and sage leaves, saute for 1-2 minutes.
  8. Remove from the heat and toss with the squash and apples when they come out of the oven.
  9. Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
  10. Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
  11. Drizzle with the balsamic glaze.
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Butternut Squash Apple Bruschetta Recipe