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Butternut Squash Apple Bruschetta
Print Recipe
Butternut squash & apples are roasted in fall spices for a delicious twist on bruschetta, making this vegetarian recipe the perfect appetizer for fall!
Course
Appetizer, Side Dish
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
8
pieces of bruschetta
Calories
365
Author
Whitney Bond
Ingredients
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
Instructions
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.
Video
Nutrition
Calories:
365
kcal
|
Carbohydrates:
46
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
647
mg
|
Potassium:
260
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
3865
mg
|
Vitamin C:
8.7
mg
|
Calcium:
115
mg
|
Iron:
2.8
mg