Description
A delicious and seasonal appetizer combining roasted butternut squash and apples with warm spices, fresh sage, and creamy ricotta on toasted French bread, finished with a drizzle of balsamic reduction. This Butternut Squash Apple Bruschetta offers a perfect balance of sweet, savory, and aromatic flavors for fall gatherings or a unique starter.
Ingredients
Scale
Roasted Butternut Squash & Apples
- 2 cups butternut squash, diced
- 1 cup apples, diced
- 6 tbsp olive oil, divided
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
Bread & Cheese
- 8 slices French bread
- 1 cup ricotta cheese
Additional Flavors
- 4 cloves garlic, minced
- 8 fresh sage leaves, chopped
- 2 tbsp balsamic reduction
Instructions
- Preheat the oven: Preheat to 425° F to prepare for roasting the butternut squash and apples as well as toasting the bread later.
- Season the squash and apples: Toss the diced butternut squash and apples with 2 tablespoons of olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated.
- Roast the squash and apples: Spread the mixture in an even layer on a baking sheet and roast in the oven for 15 minutes until tender and slightly caramelized.
- Prepare the bread: While the produce roasts, brush each slice of French bread with 2 tablespoons of olive oil and set aside to be toasted later.
- Mix ricotta cheese: Combine the ricotta cheese with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper, creating a creamy seasoned spread for the bruschetta.
- Sauté garlic and sage: Heat the last 2 tablespoons of olive oil in a small skillet over medium-high heat, then add minced garlic and chopped sage leaves. Sauté for 1-2 minutes until fragrant but not browned.
- Combine roasted mixture: Remove the skillet from heat and toss the sautéed garlic and sage mixture into the roasted butternut squash and apples for added flavor.
- Toast the bread: Place the oiled bread slices in the oven for 4-5 minutes until golden and crisp to your liking.
- Assemble the bruschetta: Remove the toasted bread from the oven, spread each slice with the seasoned ricotta cheese, then top evenly with the roasted squash and apple mixture.
- Finish with balsamic reduction: Drizzle 2 tablespoons of balsamic reduction over the assembled bruschetta for a tangy and sweet finishing touch before serving.
Notes
- For best results, use crisp apples like Granny Smith or Honeycrisp for a balance of tartness and sweetness.
- If balsamic reduction is unavailable, use a good quality balsamic glaze or simply reduce balsamic vinegar on the stove until thickened.
- This appetizer can be served warm or at room temperature, making it ideal for entertaining.
- To make it vegetarian friendly, ensure the ricotta cheese is made without animal rennet.
- Leftovers can be stored in an airtight container and reheated gently before serving.
