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Butternut squash bruschetta with goat cheese from the top view.
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4.50 from 2 votes

Butternut Squash Bruschetta Recipe

A festive and colorful butternut squash bruschetta recipe featuring cinnamon-spiced roasted squash cubes atop layers of sourdough bread, goat cheese, and cranberry sauce. This is the perfect recipe to serve as an appetizer or use up the leftovers the day after Thanksgiving.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

For The Roasted Butternut Squash

  • 1 medium sized butternut squash peeled, deseeded, and cut into ½ inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 2 teaspoon Kosher salt divided
  • ½ teaspoon ground black pepper

For The Goat Cheese Spread

  • 8 ounces goat cheese at room temperature
  • 2 tablespoons heavy cream
  • 3 stalks scallions chopped
  • 1 clove garlic finely chopped or pressed
  • ¼ cup parsley chopped

For The Bruschetta

  • 6 slices sourdough bread or any other crusty bread
  • 1 cup maple cranberry sauce
  • ½ cup sliced almonds or chopped walnuts
  • 1 tbs Honey (or more) optional drizzle
  • Sea salt optional sprinkle to finish
  • Handful of sage leaves chopped (optional)

Instructions

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Spread the butternut squash cubes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the ground cinnamon, 1 teaspoon kosher salt and pepper. Toss to combine.
  • Roast for 30 - 35 minutes, turning halfway through until tender. Remove from the oven and set it aside to cool.
  • Place the goat cheese and heavy cream in a bowl. Using a fork, stir and “whip” until smooth.
  • Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
  • Lightly toast the bread slices in the oven, toaster oven, or toaster.
  • Spread the bread with 1-2 tablespoons of the goat cheese mixture, followed by 1-2 tablespoons of cranberry sauce.
  • Add some roasted squash cubes and sprinkle each slice with almonds or walnuts.
  • Drizzle with honey, a pinch of sea salt, and chopped sage, if using.

Notes

  • Yields: This recipe makes 6 bruschettas, which is ideal for 6 servings. We roasted the butternut squash but you can use leftover squash as well. 
  • Enjoy warm or cold: You can enjoy the roasted squash bruschetta warm, just as all the components come out of the oven, or chilled if the squash and goat cheese have been made ahead. If you prefer it warm, rewarm leftover squash on a baking sheet in a low oven (300 degrees F) for 8-10 minutes, until warm.
  • Smear garlic on bread: For that traditional bruschetta approach, you have two options. You can smear a raw garlic clove over the surface of the toasted bread slices, or make a paste with roasted garlic and spread it on instead.
  • Storage: While you can store the leftovers in an airtight container for one day, we think this bruschetta tastes best on the day it is made.

Nutrition

Calories: 466kcal | Carbohydrates: 58g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 1306mg | Potassium: 197mg | Fiber: 3g | Sugar: 22g | Vitamin A: 756IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 4mg

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