Butternut Squash Apple Bruschetta
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Butternut squash and apples are roasted in fall spices for a delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for fall! It’s great for a party, perfect for Thanksgiving and easy to make ahead!
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! 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.
Whether it’s Strawberry Balsamic Bruschetta, Mushroom Chickpea Bruschetta or Nectarine Fig Burrata Bruschetta, every spin on the scrumptious appetizer gives me a new and delicious reason to whip up the dish!
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.
This recipe is filled with flavor, and my favorite twist on bruschetta yet!
- Butternut Squash – feel free to buy a whole butternut squash, peel it, dice it and remove the seeds. Or you can buy already peeled, cubed butternut squash in the produce section at most grocery stores, or frozen on the freezer aisle with the other vegetables.
- Apple – I used fuji apples for this recipe, but other types of apples, like gala, granny smith and pink lady are also good for cooking.
- Olive oil – or another neutral flavored oil, like avocado or vegetable oil.
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Kosher salt
- Black pepper
- French bread – a baguette can be used in it’s place for smaller, more bite sized pieces of bruschetta.
- Ricotta cheese – goat cheese can be used in it’s place, if you’d prefer.
- Garlic cloves
- Fresh sage leaves
- Balsamic Glaze – you can order it online via the link provided, or find it at most major grocery stores near the balsamic vinegar.
Preheat the oven to 425°F.
Dice the butternut squash and apples into small cubes, about 1/4 inch in size. Toss the butternut squash and apples with olive oil, ground cinnamon, nutmeg, allspice, cloves, salt and black pepper.
Place in an even layer on a baking sheet and into the oven for 15 minutes.
While the squash and apples are roasting, brush the sliced bread with olive oil and set it aside.
Combine the ricotta cheese with black pepper and salt, set aside.
In a small skillet, add the remaining 2 tablespoons 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.
Drizzle with the balsamic glaze.
Serve as a party app, or before your favorite fall meal!
- 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!
- You can use another cheese besides ricotta, if you’d like. Goat cheese is a great creamy alternative or this recipe. Or if you want to go really decadent, you could melt some brie on top of the toast before adding the butternut squash and apples.
- If you want to use a different type of squash, the only squash that I’d recommend to replace butternut squash is delicata squash. It’s similar in flavor and texture to butternut squash, and you don’t even have to peel the squash because the skin is so thin, you can roast it and serve it with the skin on.
- You can make this dish gluten free, if you serve the bruschetta on gluten free bread.
- This dish is naturally vegetarian, to make it vegan, replace the ricotta with a dairy-free ricotta alternative.
Storage and reheating
The assembled bruschetta will not stay good as leftovers. Unfortunately the bread will become soggy and the dish will lose it’s great texture.
Fortunately, you can store leftover roasted butternut squash and apples, as well as leftover seasoned ricotta cheese, both covered in the refrigerator for up to 5 days. You can then toast up some fresh bread and make more bruschetta within 5 days.
You can serve the roasted butternut squash and apples cold or reheated. To reheat them, wrap them in foil and place them in a 400°F oven for 8-10 minutes.
Butternut Squash Apple Bruschetta
- 2 cups butternut squash, diced
- 1 cup apples, diced
- 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
- 8 fresh sage leaves, chopped
- 2 tbsp balsamic reduction
- 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.
- Place in an even layer on a baking sheet and into the oven for 15 minutes.
- 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.
- Drizzle with the balsamic reduction.
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