Butternut Squash Bruschetta

This easy butternut squash bruschetta recipe that puts a fun twist on a classic holiday appetizer! Butternut squash and apples get tossed in delicious spices, roasted, and layered on ricotta cheese with a balsamic drizzle. The best part? It’s ready in 30-minutes!

Fun Fact: my first job out of college was actually at a wine importer in Birmingham, AL.

Working for the wine importer was TONS of fun. I had amazing co-workers (oh heyyy jamila), great work-life balance & most importantly: wine tastings in-office.

I know, I know.. you’re probably thinking WHYY did you leave!?

My answer? #millennial

When Sonoma-Cutrer approached me about collaborating with them on a recipe + wine pairing I was like “is that even a question!?” Not only are their wines delicious, but wine is simply a necessity over the holidays.

I opted to try their vintage pinot because it pairs perfectly with root vegetables. And as you all know, I LOVE my vegetables.

{ See these roasted teriyaki vegetables for some more veggie inspiration! }

This vintage Pinot is round, silky, and elegant with a long finish of flavors of black cherry, tobacco, and sweet barrel spice that shine throughout. This Pinot Noir is one of the most versatile red wines and pairs perfectly with not only root vegetables but also with lamb, beef, and mushrooms.

I talked about this in a couple of other posts, but I’m a huge fan of appetizers because growing up my family never had them! They really scream party food to me, plus bite-sized foods are just fun!

Since my bartlett pear, goat cheese & honey pecan crostini’s were such a hit, I decided to take a similar approach to this recipe but with completely different flavors.

I introduce to you: butternut squash bruschetta!

Roasted butternut squash and apples tossed in delicious spices, layered over ricotta & drizzled with a homemade balsamic.

I think I died and went to heaven.

This butternut squash bruschetta recipe makes you look like a master chef, but really only takes 30 minutes to throw together.

• & if you’re not a fan of ricotta cheese try these 13 ricotta cheese substitutes.
• OR if you’re vegan, Kite Hill sells amazing vegan cheeses that I highly recommend.
• I also make my own 5-minute vegan cheese using macadamia nuts in this best vegan cheese recipe post.

After making the butternut squash bruschetta, I had leftover squash and apples that I later used in a yogurt bowl for breakfast! I combined greek yogurt, the squash + apple mixture, peanut butter, apple slices, and some gingersnap spice for a filling morning bowl! 

I love it when I have time to sit down to a delicious breakfast because lots of times I quickly have to make a breakfast on-the-go. In those situations, I’m a BIG fan of this banana coffee smoothie.

Anyways — Michael and I are so excited to bring this wine to our upcoming holiday parties. & we may or may not have also got some of the pinots as a gift for a few friends 😉 Sonoma-Cutrer offers a wonderful wine club that delivers right to your door, so it’s perfect for gifts.

I hope you all enjoy this easy butternut squash bruschetta recipe as much as we did & don’t forget to tag me on Instagram with your pictures when you make it!

Happy holidays!

x, Elizabeth

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Butternut Squash Bruschetta and Sanoma Cutrer Wines

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Course Appetizer

Ingredients

  

• 2 Cups Diced Butternut Squash
• 1 Cup Diced Apples
• 2 Tbsp Coconut Oil
• 2 Tbsp Extra Virgin Olive Oil Optional
• 1/2 Tsp Ground Cinnamon
• 1/2 tsp pumpkin pie spice
• 1 Tsp Salt
• 1 Cup Ricotta Cheese **See post for substitutes.
• 2 Tbsp Balsamic Glaze For homemade, use 1/4 cup brown sugar and 1/4 cup balsamic

Balsamic Glaze

• 1/2 Cup Balsamic Vinegar
• 2 Tbsp Brown Sugar

Instructions

 

• Preheat the oven to 425° F.
• Toss the butternut squash and apples with 2 tbsp coconut oil, ground cinnamon, pumpkin pie spice and ½ tsp salt.
• Place in an even layer on a baking sheet and into the oven for 15 minutes.
• While the squash and apples are roasting, brush the sliced bread with 2 tbsp EVOO, set aside. This step is optional. I popped my bread in the oven without any oil, but that's just my personal preference.
• Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
• Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
• Drizzle with the balsamic glaze.

Balsamic Glaze

• Add balsamic vinegar and brown sugar to a small saucepan & set over medium heat.
• Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes.
• Remove from the heat and set aside to cool before serving.

Tried this recipe?Let us know how it was!