Bruschetta with Butternut Squash and Apples is a vibrant, savory-sweet appetizer that captures the cozy warmth of fall. With roasted butternut squash, tender apples, and aromatic spices piled atop crisp toasted bread and creamy ricotta, this dish is the perfect blend of textures and flavors. Finished with a drizzle of balsamic reduction, each bite offers a pop of sweetness, tang, and earthy savoriness.
You’ll love serving this elegant seasonal twist on traditional bruschetta. It’s simple to make, eye-catching on a platter, and ideal for gatherings, holiday dinners, or an elevated snack to impress guests.
Ingredients
- 2 cups butternut squash, diced
- 1 cup apples, diced
- 6 tablespoons olive oil, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 8 slices French bread
- 1 cup ricotta cheese
- 4 cloves garlic, minced
- 8 fresh sage leaves, chopped
- 2 tablespoons balsamic reduction
How to Create Your Bruschetta with Butternut Squash and Apples
Step 1: Preheat the Oven and Roast
Preheat your oven to 425°F (218°C). In a bowl, toss diced butternut squash and apples with 2 tablespoons olive oil, cinnamon, nutmeg, allspice, cloves, ½ teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated. Spread the mixture in a single layer on a baking sheet and roast for 15 minutes, stirring halfway for even caramelization.
Step 2: Prepare the Bread
While the vegetables roast, brush slices of French bread with 2 tablespoons olive oil. Set aside for toasting later.
Step 3: Season the Ricotta
In a small bowl, stir together ricotta cheese with the remaining ½ teaspoon each of black pepper and kosher salt. Keep chilled until ready to use.
Step 4: Make the Garlic-Sage Infusion
In a small skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add minced garlic and chopped sage leaves. Sauté for 1-2 minutes, just until fragrant but not browned. Remove from heat.
Step 5: Combine Flavors
Once the squash and apples are finished roasting, toss them in the warm garlic-sage oil to coat evenly. This step deepens the flavor and adds a savory, aromatic finish to the roasted fruit and vegetables.
Step 6: Toast the Bread
Place oiled bread slices on a baking sheet and toast in the preheated oven for 4-5 minutes or until golden brown.
Step 7: Assemble the Bruschetta
Spread each toasted bread slice with a generous layer of ricotta cheese. Top with the roasted squash and apple mixture, then drizzle lightly with balsamic reduction.
Step 8: Serve and Garnish
Arrange the bruschetta on a serving platter and, if desired, sprinkle with additional chopped sage or a pinch of black pepper for garnish. Serve warm or at room temperature.
My Best Tips for This Recipe
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Ensure even roasting by dicing squash and apples into similar-sized pieces.
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Don’t skip the garlic-sage infusion it elevates the flavor beautifully.
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Gently fold apples into the hot mixture to prevent them from turning mushy.
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Use a good-quality balsamic reduction for the perfect finishing touch.
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Serve immediately after assembling to keep the toast crisp.
Delicious Variations to Try
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Swap ricotta for goat cheese or whipped feta for a tangier base.
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Add toasted walnuts or pecans for crunch.
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Substitute pears for apples for a sweeter note.
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Sprinkle with crumbled bacon for a smoky touch.
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Add a drizzle of honey or maple syrup for extra richness.
Frequently Asked Questions
What type of apple works best?
Use firm varieties like Honeycrisp, Fuji, or Granny Smith for structure and balance of sweetness.
Can I prepare components ahead of time?
Yes roast the squash and apples up to two days before. Assemble bruschetta just before serving.
How do I prevent the bread from getting soggy?
Assemble right before serving and lightly toast the bread for sturdiness.
Can I make this recipe dairy-free?
Yes, use dairy-free ricotta or a vegan cream cheese alternative.
Can I use store-bought balsamic glaze?
Absolutely; it’s a simple shortcut that still delivers rich flavor.
What pairs well with this bruschetta?
It’s excellent with roasted meats, soups, salads, or crisp white wines.
Print
Bruschetta with Butternut Squash and Apples
- Total Time: 35
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy, elegant appetizer featuring roasted butternut squash and crisp apples on ricotta-topped French bread, drizzled with balsamic reduction and sage‑garlic oil.
Ingredients
Roasted Squash & Apples
2 cups butternut squash, diced
1 cup apples, diced
2 tbsp olive oil
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/2 tsp kosher salt
1/2 tsp black pepper
Ricotta & Bread
8 slices French bread
1 cup ricotta cheese
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
Garlic‑Sage Oil
2 tbsp olive oil
4 cloves garlic, minced
8 fresh sage leaves, chopped
To Finish
2 tbsp balsamic reduction
Fresh sage or black pepper, for garnish
Instructions
Roast squash & apples: Preheat oven to 425°F (218°C). Toss diced squash and apples with 2 tbsp olive oil, spices, salt, and pepper. Roast 15 minutes, stirring halfway.
Prep bread: Brush bread with 2 tbsp olive oil for toasting.
Mix ricotta: Stir ricotta with salt and pepper until smooth.
Make garlic‑sage oil: Heat 2 tbsp olive oil, add garlic and sage, cook 1–2 mins.
Combine: Toss roasted squash and apples in garlic‑sage oil.
Toast bread: Bake bread slices on a sheet 4–5 minutes until golden.
Assemble: Spread ricotta on toasts, top with squash‑apple mix, drizzle with balsamic.
Serve: Garnish with sage or pepper; serve warm or room temp.
Notes
Dice squash and apples evenly for roasting.
Gently fold apples to preserve texture.
Garlic‑sage oil is essential for flavor.
Store‑bought balsamic glaze saves time.
Assemble just before serving to keep bread crisp.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Roasting & Assembly
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 serving (1/8 recipe)
- Calories: 235
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 16 mg
Keywords: butternut squash bruschetta, fall appetizer, apple ricotta toast, roasted vegetable bruschetta, sage garlic crostini
