Description
This Butternut Squash Apple Bruschetta is a delightful autumn-inspired appetizer combining roasted butternut squash and apples seasoned with warm spices. Topped with creamy ricotta cheese and fragrant sage-garlic oil, and finished with a balsamic reduction drizzle on toasted French bread slices, this dish offers a perfect balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Roasted Butternut Squash and Apples
- 2 cups butternut squash, diced
- 1 cup apples, diced
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- ½ tsp kosher salt
- ½ tsp black pepper
Toasted Bread and Toppings
- 8 slices French bread
- 2 tbsp olive oil (for brushing bread)
- 1 cup ricotta cheese
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 cloves garlic, minced
- 8 fresh sage leaves, chopped
- 2 tbsp olive oil (for sautéing garlic and sage)
- 2 tbsp balsamic reduction
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and toasting the bread.
- Prepare Vegetables: In a bowl, toss the diced butternut squash and apples with 2 tablespoons olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ teaspoon kosher salt, and ½ teaspoon black pepper until well coated.
- Roast Squash and Apples: Spread the mixture evenly on a baking sheet and roast in the preheated oven for 15 minutes, allowing the flavors to meld and the vegetables to soften.
- Prep Bread: While roasting, brush the French bread slices with 2 tablespoons olive oil and set aside for toasting later.
- Season Ricotta: Mix ricotta cheese with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper until smooth and set aside.
- Sauté Garlic and Sage: Heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Add minced garlic and chopped sage leaves, sautéing for 1-2 minutes until fragrant but not browned.
- Combine Vegetables and Herbs: Remove the roasted squash and apples from the oven, toss them with the garlic and sage mixture to infuse flavor.
- Toast Bread: Place the brushed bread slices in the oven and toast for 4-5 minutes until golden and crisp.
- Assemble Bruschetta: Remove the toasted bread from the oven, spread a layer of the seasoned ricotta cheese on each slice, then top with the roasted squash and apple mixture.
- Finish and Serve: Drizzle each bruschetta with balsamic reduction to add a sweet tangy finish. Serve immediately and enjoy.
Notes
- Use a sharp knife to dice the butternut squash and apples for even roasting.
- Adjust the amount of spices according to your taste preference.
- Balsamic reduction can be purchased or made by simmering balsamic vinegar until thickened.
- For extra crunch, you may toast the bread under a broiler but watch closely to prevent burning.
- This bruschetta is best served warm for the optimal blend of flavors and textures.
