Description
Butternut Squash Apple Bruschetta combines roasted butternut squash, crisp apples, creamy ricotta, fragrant sage, and a drizzle of balsamic reduction. This warm, cozy appetizer brings together sweet and savory flavors, making it perfect for fall gatherings, Thanksgiving dinners, or holiday parties.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup apples, diced (Granny Smith or Honeycrisp)
- 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, for drizzling
Instructions
- Set oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Toss diced squash and apples with 2 tbsp olive oil, cinnamon, nutmeg, allspice, cloves, ½ tsp salt, and ½ tsp pepper. Spread in a single layer and roast for 15 minutes, until tender and caramelized.
- Brush French bread slices with 2 tbsp olive oil. In a small bowl, mix ricotta with remaining salt and pepper.
- Heat 2 tbsp olive oil in a skillet over medium heat. Add minced garlic and chopped sage; sauté for 1–2 minutes until fragrant. Remove from heat.
- Toss roasted squash and apple mixture with the garlic-sage oil to infuse flavor.
- Toast bread in oven for 4–5 minutes until golden and crisp.
- Spread seasoned ricotta on each slice. Top with roasted squash-apple mixture. Drizzle with balsamic reduction and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg