Roasted Butternut Squash Bruschetta
This isn’t the kind of bruschetta you’ve seen a hundred times. Sweet roasted squash sits on toasted bread spread with dairy-free goat-style cheese, with a drizzle of balsamic and maybe a sprinkle of herbs. It’s simple, unique, and easy to pass around.
Roasted Butternut Squash Bruschetta
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 dairy-free goat-style cheese or vegan cashew 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 to 25 minutes, or until tender and slightly caramelized.
- Meanwhile, toast the baguette slices. Arrange them on a baking sheet and broil for 1 to 2 minutes per side or bake at 375°F for 8 to 10 minutes until lightly golden.
- Spread each toasted slice with the dairy-free 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.
Like this recipe?
Follow @dinnerendeavor on Pinterest