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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 Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 466 kcal
Course: Appetizer
Cuisine: American

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

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

Notes

  • 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.
  • 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.
  • 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 Information

Calories 466kcal (23%) Carbohydrates 58g (19%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.002g Cholesterol 23mg (8%) Sodium 1306mg (54%) Potassium 197mg (6%) Fiber 3g (12%) Sugar 22g (44%) Vitamin A 756IU (15%) Vitamin C 5mg (6%) Calcium 125mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 466

% Daily Value*

Calories 466kcal 23%
Carbohydrates 58g 19%
Protein 16g 32%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.002g 0%
Cholesterol 23mg 8%
Sodium 1306mg 54%
Potassium 197mg 4%
Fiber 3g 12%
Sugar 22g 44%
Vitamin A 756IU 15%
Vitamin C 5mg 6%
Calcium 125mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.