Holiday appetizer time! We’re going with roasted butternut squash and apple bruschetta. Bruschetta is one of those appetizers that can be served again and again because it has so many customizable possibilities. I made a summer bruschetta topped with macerated strawberries, basil, and goat cheese last summer. This butternut squash and apple version is exactly what my October taste buds were craving.
Let’s talk about the flavor for one quick second. There is an enormous amount of complimentary flavor packed into every bite. You get the sweetness from the roasted butternut squash and apples, spice from all the fall staple seasonings, creaminess from the goat cheese, pop from the garlic and sage, and tartness from the balsamic glaze. I have a feeling this appetizer is going to make its way into my kitchen every fall.
Start by tossing the butternut squash and apple together in a medium sized bowl with a couple tablespoons of olive oil. Sprinkle in all the seasonings- cinnamon, nutmeg, cloves, and allspice. Top with the salt and 1/2 teaspoon of pepper. Gently stir until the squash and apples are evenly coated.
NOTE- I halved this recipe to make only 4 servings. The recipe below serves 8.
Prep a baking sheet by lining it with aluminum foil and spraying non stick cooking spray. Spread the squash mixture into an even layer and roast in the oven at 425 for about 15 minutes. Your house is going to start smelling gooood.
Meanwhile, while your squash is roasting, slice up some bread. You want fairly thick slices, as they’re going to have to hold a whole lot of topping. Brush each slice with another couple tablespoons of olive oil. Combine the goat cheese with the remaining 1/2 teaspoon pepper.
In a small skillet, heat the last 2 tablespoons of olive oil over medium high heat. Saute the chopped sage and minced garlic for a couple of minutes. Mix the sage and garlic with the roasted squash mixture when it comes out of the oven.
Line another baking sheet with aluminum foil and toast the bread in the oven for 3-4 minutes, or to your liking. Spread each slice with the goat cheese.
Top each slice with the squash and apple mixture.
Drizzle with balsamic glaze. To make balsamic glaze, bring 1 cup balsamic vinegar to a boil in a small saucepan. Reduce heat to a simmer and thicken over low heat for about 15 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon honey and a pinch of salt. This will keep in the fridge for 1 week and is perfect for drizzling over salads, salmon, and this toasty bruschetta.
Recipe adapted from Whitney Bond.