Butternut Squash Bruschetta
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Bring cozy flavors fall flavors to your holiday table with this butternut squash bruschetta. Topped with roasted squash, herby ricotta, and a drizzle of maple syrup and cranberries, it’s the perfect appetizer to serve at a holiday gathering.
This bruschetta recipe is inspired by a butternut squash pizza I order all the time! It’s served on a thin crust, topped with thick dollops of herby ricotta, mashed squash, and a drizzle of cream and dried cranberries. I’d never think to put that all on a pizza, but it’s SO GOOD.
I’m always on the hunt for Thanksgiving appetizer ideas, so why not turn my favorite pizza into a bite sized butternut squash appetizer?
And this is it! Toasted baguette slices are topped with roasted butternut squash and ricotta seasoned with herbs, and finished with dried cranberries and a drizzle of maple syrup.
It’s so delicious, easy to hold in your hand, and delightfully unexpected! You’re going to love it!
If you love more recipes like this, I recommend my garlic crostini!
Ingredients
The full ingredient amounts can be found on the recipe card at the bottom of the post.
- Butternut Squash
- Olive Oil
- Coarse Kosher Salt and Pepper
- Maple Syrup -Use pure maple syrup, not pancake syrup. Honey works well too!
- Whole Milk Ricotta Cheese
- A Mixture Of Minced Herbs– I use a combination of rosemary and thyme.
- Baguette Slices– I use a demi baguette for this recipe, which is just a smaller version of the long French baguette.
- Sweetened and Dried Cranberries
How To Make Butternut Squash Bruschetta
Step by step instructions, plus tips for making the best Thanksgiving appetizer!
Step 1:
Preheat the oven to 425°F, line a baking sheet with parchment paper.
Peel and dice a butternut squash into 1/4″ cubes and add to a medium sized bowl.
To the bowl, add 1 tablespoon of olive oil and season the squash with salt and pepper. Use a rubber spatula to toss the squash in the seasoning until well coated.
Pour onto the sheet pan in a single layer.
Step 2:
Roast the butternut squash for 25 to 35 minutes, flipping halfway through, until tender with some brown caramelization spots.
Remove the squash from the oven and drizzle with 2 tablespoons of maple syrup. Toss to coat.
Tip: The parchment paper can prevent the squash from browning well. For more caramelization, broil on high heat for 1-2 minutes after roasting.
Step 3:
Combine the ricotta cheese and minced herbs in a small bowl. Set aside.
Slice the baguette into 1/2-inch thick slices and arrange a single layer on a sheet pan. Brush both sides of the bread slices with olive oil.
Step 4:
Move the oven rack to the third position below the broiler. Set the broiler to high.
Broil the baguette slices for 30-60 seconds with the door closed until golden brown around the edges.
Flip each toast and broil the second side for 30-90 seconds until the bread is golden and toasted. Watch closely to prevent burning. Remove the pan from the oven and turn off the broiler.
Assembling The Butternut Squash Bruschetta
Step 5:
To assemble the bruschetta, spread one teaspoon of the ricotta mixture onto each slice of toasted baguette.
Top each toast with 1 1/2 to 2 teaspoons of the roasted butternut squash (depending on the size of toast). Press the squash mixture lightly into the ricotta to make it stick to the toast.
Step 6:
Drizzle the bruschetta with maple syrup and top with 2-3 dried cranberries. Finish with a light sprinkle of minced herbs.
Serve immediately at room temperature.
Pro Tips
Storage
- The bruschetta can sit out at room temperature for up to two hours.
- To save leftovers, store bruschetta in an airtight container in the refrigerator for up to 2 days. The toast will get softer over time.
Make Ahead Thanksgiving Bruschetta
All steps can be done ahead of time which is great for cutting down prep time when you’re entertaining!
- The squash can be seasoned, roasted, and refrigerated for up to 3 days in advance. Reheat the butternut squash over medium heat on the stovetop or in the oven at 350°F until warmed through before topping the bruschetta.
- Make the herby ricotta mixture up to 5 days in advance, and store in the refrigerator until ready to assemble.
- You can slice the baguette up to two days in advance and keep it in an airtight bag at room temp. The baguette can be toasted a day in advance and refreshed in the oven for 8-10 minutes at 375°F before assembling.
Tip: All the ingredients should be brought to room temperature or warmed before assembling for best results.
Variations
- Frozen butternut squash can be used in the place of fresh for this bruschetta recipe. Do not thaw first and reduce the cooking time by 5 minutes. I recommend browning under the broiler for 1-2 minutes.
- Make the bruschetta on garlic crostini for extra flavor.
- Herb flavored goat cheese or whipped cream cheese can be used in place of the ricotta.
- Swap the herbs with whatever you love! Fresh sage, chives, or parsley would work great!
- If you don’t like cranberries, omit them or add finely shredded Granny Smith apples instead!
- Add a sprinkle of cinnamon and nutmeg to the squash before roasting.
More Easy Thanksgiving Appetizer Ideas
FAQ
Yes. Because we’re topping the baguette slices with diced squash, the peel will need to be removed prior to baking.
Make sure to toast the bread slices with a little olive oil to make them crispy. Also, keep “juicy” ingredients out of direct contact with the toasted bread.
Nope! I recommend cooking the squash frozen until tender and then broiling for 1-2 minutes to brown the squash a little.
More Fall Vegetable Sides
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Butternut Squash Bruschetta Recipe
Ingredients
- 3 cups 14-16 oz butternut squash, peeled and diced into 1/4″ cubes
- 2 tablespoon olive oil divided
- 1/2 teaspoon coarse Kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons + 1 teaspoon pure maple syrup divided
- 5 tablespoons whole milk ricotta cheese
- 1/2 teaspoon minced herbs a combo of thyme parsley and rosemary, plus more for garnish
- 1 6ozdemi-baguette sliced into 1/2″ slices
- Sweetened and Dried cranberries
Instructions
- Preheat the oven to 425°F, line a baking sheet with parchment paper
- Add the squash to a medium sized bowl with 1 tablespoon of olive oil and the salt and pepper. Use a rubber spatula to toss the squash in the seasoning until well coated. Pour onto the sheet pan in a single layer.
- Roast the butternut squash for 25 to 35 minutes, flipping halfway through. Roast until tender with some brown caramelization spots (see note).
- Remove the squash from the oven and drizzle with 2 tablespoons of maple syrup. Toss to coat.
- Move the oven rack to the third position below the broiler. Set the broiler to high.
- Combine the ricotta cheese and minced herbs in a small bowl. Set aside.
- Brush both sides of the baguette slices with the remaining olive oil and arrange in a single layer on a sheet pan.
- Broil the baguette slices for 30-60 seconds with the door closed until golden brown around the edges. Flip each toast and broil the second side for 30-60 seconds until the bread is golden and toasted. Watch closely to prevent burning. Remove the pan from the oven and turn off the broiler.
- To assemble the bruschetta, spread 1 teaspoon of the ricotta mixture onto each slice of toasted baguette.
- Top each crostini generously with 1 1/2 to 2 teaspoons of the roasted butternut squash (depending on the size of the toast). Press the squash mixture lightly into the ricotta to adhere. Be generous with the squash!
- Drizzle the tops of the bruschetta with the remaining 1 teaspoon of maple syrup and top with 2-3 dried cranberries per toast. Lastly, add a light sprinkle of minced herbs to finish. Serve at room temperature.
Notes
- The parchment paper can prevent the squash from browning well. To get more caramelization, broil on high heat for 1-2 minutes after roasting, but before drizzling on the maple syrup. Do not turn off the broiler.
- Frozen squash can be used in place of fresh. Don't thaw before roasting and reduce the roasting time. Place under the broiler for 1-2 minutes to brown.
