Roasted Butternut Squash & Apple Bruschetta
This recipe has everything you want in an autumn appetizer. The warm, roasted squash and Honeycrisp apples — coated in cinnamon and nutmeg and baked until perfectly golden brown — are pure magic.
Recipe source: Julia’s Cuisine
Recipe source: Julia’s Cuisine
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Roasted Butternut Squash & Apple Bruschetta
Prep Time20 Minutes
Servings11
Cook Time35 Minutes
Ingredients
1 L&B Classic French Baguette, cut on the bias into 12 ½-inch slices
3 tablespoons extra virgin olive oil, divided
2 cups peeled and diced butternut squash
1 Honeycrisp apple, small diced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup cottage cheese
½ teaspoon dried sage
Arugula, for topping
Balsamic glaze, for garnish
Directions
- Heat oven to 350 F.
- Place the baguette slices on a large baking sheet and evenly drizzle them on both sides with 2 tablespoons of the olive oil. Bake for 8 minutes or until golden brown. Set aside.
- In a large mixing bowl, combine the butternut squash, apples, kosher salt, black pepper, cinnamon and nutmeg. Add the remaining 1 tablespoon olive oil and, using a rubber spatula, mix to coat evenly.
- Evenly spread the squash and apples on a large baking sheet and bake for 23 to 25 minutes until they are soft and golden brown. Return them to the large bowl.
- In a small bowl, whisk together the cottage cheese and dried sage until well combined. Season with kosher salt and freshly ground black pepper.
- Evenly spread about ½ tablespoon of seasoned cottage cheese onto each of the crostini. Top each one with an arugula leaf and one tablespoon of the squash bruschetta. Drizzle with balsamic glaze.
- Transfer to a large serving platter and enjoy! Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 3 days.
20 minutes
Prep Time
35 minutes
Cook Time
11
Servings
Directions
- Heat oven to 350 F.
- Place the baguette slices on a large baking sheet and evenly drizzle them on both sides with 2 tablespoons of the olive oil. Bake for 8 minutes or until golden brown. Set aside.
- In a large mixing bowl, combine the butternut squash, apples, kosher salt, black pepper, cinnamon and nutmeg. Add the remaining 1 tablespoon olive oil and, using a rubber spatula, mix to coat evenly.
- Evenly spread the squash and apples on a large baking sheet and bake for 23 to 25 minutes until they are soft and golden brown. Return them to the large bowl.
- In a small bowl, whisk together the cottage cheese and dried sage until well combined. Season with kosher salt and freshly ground black pepper.
- Evenly spread about ½ tablespoon of seasoned cottage cheese onto each of the crostini. Top each one with an arugula leaf and one tablespoon of the squash bruschetta. Drizzle with balsamic glaze.
- Transfer to a large serving platter and enjoy! Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 3 days.