These Roasted Butternut Squash Bruschetta are not only easy on the eyes but they’re also equally easy to assemble. Toasted bread slices are topped with a layer of ricotta cheese and then drizzled with balsamic caramelized onions before being studded with roasted butternut squash and sprinkled with fresh sage and toasted squash seeds.
What time do you enjoy Thanksgiving dinner at your house? Do you eat your big meal for lunch or dinner? In our home, we enjoy a light breakfast, appetizers mid-day and then Thanksgiving dinner in the evening at our typical dinner time. For those of you on appetizer duty next week, my Roasted Butternut Squash Bruschetta looks impressive but in reality requires minimal effort.
This is also a great recipe that doesn’t necessarily need an oven, thus not taking up any valuable real estate from the turkey or delicious sides that are all vying for oven space. In fact, if you’ve got a toaster oven, you can easily roast the squash and toast your bread in it. Being a team player, I even tested the recipe doing just that to insure you nothing but success should you choose to go that route! And because I’m on day 44 without an operating oven, but who’s counting?
Toasted ciabatta bread slices are topped with a layer of ricotta cheese and then drizzled with balsamic caramelized onions before being studded with roasted butternut squash and sprinkled with fresh sage and toasted squash seeds. These Roasted Butternut Squash Bruschetta are not only easy on the eyes but they’re also equally easy to assemble.
And those balsamic caramelized onions I mentioned? I’ve taken a shortcut thanks to my friends at Robert Rothschild Farm who did all the work for me. Sweet onions mix beautifully with a splash of balsamic vinegar to create their Balsamic Caramelized Onion Spread with a slight finish of heat. I won’t lie, it pretty much makes this appetizer, lending a sweet note to this savory bite.
Melanie Bauer
Yields 24 servings
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save Recipe
Ingredients
- 1 butternut squash and seeds
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon canola oil
- 1/4 teaspoon dried sage
- 24 slices ciabatta bread
- 1-1/2 cups ricotta cheese
- 9.5 ounces Robert Rothschild Farm Balsamic Caramelized Onion Spread
- 1/2 cup chopped fresh sage
Instructions
- Preheat oven to 400 degrees.
- Cut ends off of squash and peel, reserving seeds. Cut squash into 1" cubes and place on parchment lined baking sheet. Toss with extra-virgin olive oil and sprinkle with salt and pepper.
- Roast for 30-40 minutes or until tender. Set aside.
- Rinse and dry seeds and toss with canola oil and dried sage. Roast for 8-10 minutes until golden. Set aside.
- Preheat oven to 300 degrees. Place bread slices on baking sheet and bake for 20 minutes or until golden.
- Top each bread slice with ricotta cheese and broil until cheese is melty.
- To assemble bruschetta, spoon Caramelized Onion Spread over ricotta and top each slice with diced squash, toasted seeds and sprinkle with chopped fresh sage.
These Roasted Butternut Squash Bruschetta are so easy to put together that my five year-old could assemble these with little intervention from an adult. You know, the peeling and the using the oven parts. Granted, she did think that I should call them “squash biscuits,” and was less than amused when I politely declined her recipe title suggestion.
Looking for more great holiday appetizer recipes?
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.
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