Butternut Squash Bruschetta Recipe

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A rectangular white plate with four pieces of toasted bread topped with diced mango, red cranberries, and a dollop of cream. A light blue cloth and more food are partially visible in the background.

A flavorful and original butternut squash appetizer made on crostini. This Butternut Squash Bruschetta is loaded with textures and flavors of fall, perfect for holiday entertaining and Thanksgiving appetizers.

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Prep Time: 10

Cook Time: 30

Total Time: 55

Servings: Bruschettas

Author: Michelle

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.

Cuisine Appetizers

Course Thanksgiving Recipes

Nutrition