Roasted Butternut Squash Bruschetta

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This isn’t your average bruschetta, and that’s exactly why I love it. Roasted Butternut Squash Bruschetta takes a cozy fall twist on the classic appetizer. You’ve got sweet roasted squash, creamy goat cheese, and a drizzle of balsamic glaze all piled on top of toasted baguette slices.

Jump to Recipe

It’s one of those dishes that looks fancy but is secretly really simple. You can roast the squash ahead of time and just assemble everything right before serving. And the mix of textures – soft squash, crisp bread, tangy cheese – is just so good.

This is one of my go-to appetizers when I want something a little unexpected. It always gets people talking and asking for the recipe, which is kind of the best compliment at any gathering.

Roasted Butternut Squash Bruschetta
Pin
Print

Roasted Butternut Squash Bruschetta

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 small butternut squash (about 2 cups diced), peeled and cut into small cubes

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1 ⁄2 teaspoon ground cinnamon (optional)

  • 4 oz goat cheese, softened

  • 1 baguette, sliced into 1/2-inch rounds

  • Optional garnish: fresh thyme or rosemary

  • Optional: balsamic glaze for drizzling

Directions

  • Preheat oven to 400°F. Toss the diced squash with olive oil, salt, pepper, and cinnamon (if using). Spread in a single layer on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
  • Meanwhile, toast the baguette slices. Arrange them on a baking sheet and broil for 1–2 minutes per side or bake at 375°F for 8–10 minutes until lightly golden.
  • Spread each toasted slice with goat cheese. Top with a spoonful of roasted squash and a sprinkle of herbs, if desired.
  • Arrange bruschetta on a platter and drizzle lightly with balsamic glaze if using.
  • Serve warm or at room temperature.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead Tip

You can roast the squash and toast the baguette slices up to a day in advance. Store the squash in an airtight container in the fridge and keep the bread in a sealed bag at room temperature. Assemble just before serving for the best texture.

Roasted Butternut Squash Bruschetta

This isn’t your average bruschetta, and that’s exactly why I love it. Roasted Butternut Squash Bruschetta takes a cozy fall twist on the classic appetizer. You’ve got sweet roasted squash, creamy goat cheese, and a drizzle of balsamic glaze all piled on top of toasted baguette slices.

Jump to Recipe

It’s one of those dishes that looks fancy but is secretly really simple. You can roast the squash ahead of time and just assemble everything right before serving. And the mix of textures – soft squash, crisp bread, tangy cheese – is just so good.

This is one of my go-to appetizers when I want something a little unexpected. It always gets people talking and asking for the recipe, which is kind of the best compliment at any gathering.

Roasted Butternut Squash Bruschetta
Pin
Print

Roasted Butternut Squash Bruschetta

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 small butternut squash (about 2 cups diced), peeled and cut into small cubes

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1 ⁄2 teaspoon ground cinnamon (optional)

  • 4 oz goat cheese, softened

  • 1 baguette, sliced into 1/2-inch rounds

  • Optional garnish: fresh thyme or rosemary

  • Optional: balsamic glaze for drizzling

Directions

  • Preheat oven to 400°F. Toss the diced squash with olive oil, salt, pepper, and cinnamon (if using). Spread in a single layer on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
  • Meanwhile, toast the baguette slices. Arrange them on a baking sheet and broil for 1–2 minutes per side or bake at 375°F for 8–10 minutes until lightly golden.
  • Spread each toasted slice with goat cheese. Top with a spoonful of roasted squash and a sprinkle of herbs, if desired.
  • Arrange bruschetta on a platter and drizzle lightly with balsamic glaze if using.
  • Serve warm or at room temperature.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead Tip

You can roast the squash and toast the baguette slices up to a day in advance. Store the squash in an airtight container in the fridge and keep the bread in a sealed bag at room temperature. Assemble just before serving for the best texture.