Butternut Squash Apple Bruschetta
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Butternut squash & 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.
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 can be used if you’d like!
- Olive 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.
Step by step instructions
Preheat the oven to 425°F.
Toss the butternut squash and apples with 2 tablespoons olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ teaspoon kosher salt and ½ teaspoon 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 tablespoons olive oil, set aside.
Combine the ricotta cheese with the remaining ½ teaspoon black pepper and ½ teaspoon kosher 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!
More fall recipes
Add all of these popular recipes to your must-make fall menu!
- Cranberry Apple Sangria – also perfect for parties!
- Caramel Apple Bread Pudding
- Bacon Wrapped Turkey Breast
- Salted Caramel Pecan Baked Brie
- Sausage Stuffing Balls
- Butternut Squash Pasta Sauce
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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