Butternut Squash Bruschetta

The best Thanksgiving hors d’oeuvres have it all, and this fall bruschetta is no different. The butternut squash cubes roast up beautifully, leaving you with sweet, caramelized bits of squash. Layer that on top of a toasted baguette slice slathered with herbed goat cheese and cranberry sauce, and you will have a butternut squash crostini worthy of an elegant dinner party or casual finger food.

If you are like us, a big fan of butternut squash appetizers, be sure to check out our Butternut Squash Salad and Butternut Squash Soup, as well.

Ingredients

This easy butternut squash appetizer is easy to make with a few simple ingredients from the grocery store. We will need the following ingredients:

• Butternut squash: Look for a medium-sized whole butternut squash heavy for its size. I prefer cutting butternut squash at home into small cubes rather than buying the precut packages. Alternatively, acorn squash, delicata squash, or any pumpkin variety can also be used in this recipe.
• Olive oil: Go for extra-virgin olive oil for the fruity flavor.
• Ground cinnamon: Ground cinnamon powder adds an extra background warmth.
• Seasonings: A simple seasoning of Kosher salt and black pepper enhances all those butternut squash flavors.
• Goat cheese: I love creamy goat cheese here (check out any of my Goat Cheese Recipes), but you could also use Ricotta Cheese, cream cheese, or mascarpone cheese.
• Heavy cream: Heavy cream adds extra richness and loosens the goat cheese to a spreadable consistency. Whole milk is a good substitute.
• Scallions: Green onions add extra color and a mild onion flavor.
• Garlic: Garlic gives us that punchy bite.
• Fresh herbs: I love fresh parsley, but fresh thyme is a great option.
• Crusty Bread: Hearty, thick slices of sourdough bread are divine, but you can also make No Knead Artisan Bread if you have the time or use slices of baguette for smaller bruschetta.
• Cranberry sauce: I love to use my Maple Cranberry Sauce, which I always have in the fridge this time of year, but any leftover cranberry sauce will work.
• Nuts: Toasted sliced almonds or walnuts add a layer of crunch and texture.
• Honey: Floral honey elevates the butternut and cranberry with sweetness, but it is optional. Maple syrup can also be used.
• Toppings: Feel free to add toppings such as flaky sea salt, red pepper flakes, chopped sage leaves, or rosemary for extra flavor.

How to Make Bruschetta with Butternut Squash?

This autumn bruschetta is easy to make. I like to mix the goat cheese while the butternut squash is roasting in the oven. Here’s how to do it:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Season butternut squash: Add the small chunks of butternut squash cubes to the prepared sheet pan. Toss the butternut with olive oil, cinnamon, 1 teaspoon Kosher salt, and black pepper and redistribute into a single layer.
3. Roast squash cubes: Roast for 30 – 35 minutes, until fork tender and golden brown. Toss them halfway through for even browning.
4. Whip goat cheese: In a small bowl, whisk together the goat cheese and heavy cream until smooth. Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
5. Toast bread: Lightly toast the bread slices in the oven, toaster oven, or toaster.

6. Assemble bruschetta: Spread 1-2 tablespoons of the goat cheese mixture on each slice of bread, followed by 1-2 tablespoons of cranberry sauce.
7. Add roasted squash: Add the butternut squash mixture and sliced almonds or walnuts. Drizzle with honey, sea salt, and fresh sage, if using.

Make Ahead and Storage

Following the right storage instructions allows you to make this butternut crostini ahead of time. This allows you to get one step ahead if serving it as a party appetizer or as part of your Thanksgiving spread.

• Make Ahead: Roast the squash and prepare the goat cheese mixture. Store each component separately in the refrigerator for 4-5 days.
• Storage: The assembled butternut squash bruschettas will keep for one day. After that, the bread becomes soggy and soaks up too much moisture.

If you try this Butternut Squash Bruschetta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.