Butternut Squash Bruschetta Recipe
When it comes to bruschetta, visions of plump tomatoes, basil, and fresh mozzarella come to mind. And more often than not, it's enjoyed during summertime and forgotten about any other time of year. But not anymore! You can enjoy this butternut squash bruschetta any time of year, and food photographer Petar Marshall is here to show us just how to make it at home.
"This butternut squash bruschetta is such a great appetizer for parties. It makes a statement with a great pop of color," he says. "But it's also a hearty dish to simply enjoy at home with your family when you're looking for something a little different." Made with butternut squash, sliced baguette, ricotta, fresh sage, and honey, it's truly a beautiful medley of flavors. And it really only requires those five ingredients! Whip it up in just 30 minutes as the perfect snack or appetizer jam-packed with color and flavor.
Gather the ingredients for butternut squash bruschetta
Ready to get started on making this easy, flavorful bruschetta? Grab all of your ingredients first to make the process so much easier. For this recipe, you'll need one butternut squash, one baguette, one cup of ricotta cheese, honey, fresh sage, and salt and pepper to taste. That's it! With just a few ingredients, you can put together a stunning appetizer that hits on savory, sweet, and salty notes.
Season and roast the butternut squash
With your ingredients ready, it's time to dive in on cooking. First, preheat the oven to 425 F to give it plenty of time to warm up. Chop up the butternut squash until you have it in small chunks. "I chose to keep the skin on for a rustic look, but you can remove it at this step if you prefer," says Marshall.
Line a baking sheet with aluminum foil and spread the butternut squash out evenly on the pan. Season with salt and pepper to taste before roasting the butternut squash for 20 minutes, until tender. Once cooked, remove the butternut squash from the oven and allow it to cool.
Make the sage ricotta topping
Slice the baguette to prep it as the base. Use a sharp knife to finely chop the sage. With the ricotta in a bowl, add in the sage and stir the mixture together until well combined. "You could also season the ricotta topping with additional salt and pepper or even garlic salt if you wanted more flavor here," says Marshall. Once the ricotta sage mixture is ready, spread a spoonful onto each piece of the sliced baguette.
Finish the bruschetta with butternut squash and honey
Once you have the bread base and ricotta topping prepped, it's time to finish your bruschetta. Place a spoonful of chopped butternut squash onto each slice of bread. Next, drizzle each piece of bruschetta with a bit of honey. Garnish the top of each piece of bruschetta with a sprinkle of additional chopped sage for a pop of color. Marshall says this provides a great bite packed with flavor, but if you wanted to add additional items during assembly such as small chunks of apples, caramelized onions, or arugula you certainly could. Serve the butternut squash bruschetta on a platter and enjoy!
- 1 butternut squash
- 1 baguette
- 1 cup ricotta cheese
- 1 tablespoon honey
- 5 sprigs fresh sage
- salt, to taste
- pepper, to taste
- Preheat the oven to 425 F.
- Chop the butternut squash up into small chunks.
- Line a baking sheet with aluminum foil. Spread the butternut squash out evenly and season with salt and pepper. Roast for 20 minutes until tender. Remove from the oven and let cool.
- Slice the baguette and set aside.
- Finely chop the sage and mix it with the ricotta.
- Spread the ricotta on each baguette slice. Top with the roasted butternut squash.
- Drizzle each bruschetta with honey and garnish with additional chopped sage.
| Calories per Serving | 209 |
| Total Fat | 5.6 g |
| Saturated Fat | 3.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 15.8 mg |
| Total Carbohydrates | 33.2 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 5.4 g |
| Sodium | 323.3 mg |
| Protein | 8.7 g |
