Here's a 2-pack of butternut squash bruschetta recipes meant to give you some ideas. You can really mix and match your favorite ingredients—the base is sautéed butternut squash (in butter of course) along with goat cheese, a nut and an herb. I just threw these together based on basic fall ingredients making sure there was sweet, sour, bitter and salt flavors. If you come up with a different stellar combination please leave a comment below. PS. I didn't give measurement for ingredients because you have freedom to make as little or as much as you want—you'll assemble the bruschetta based on your own creativity.
- butternut squash - cut into small cubes
- baguette - 1 French, cut 1/4
- goat cheese -
- rosemary - minced
- sage - minced
- cranberry compote -
- sliced almonds -
- pine nuts -
- extra virgin olive oil -
- salt & pepper - to taste
1. Slice baguette at an angle. Brush both sides of bread with olive oil and grill on each side until bread starts to get a golden color. You'll want to get all your ingredients ready in small bowls like they do on TV so you can assemble the final product when you're ready.
2. Make the cranberry compote. I like this recipe from Emeril but you can make your own or use a pre made variety. I made it by boiling the cranberries with sugar and citrus flavors. Set aside in a bowl.
3. Slice uncooked butternut squash into small cubes about the size of a cube of sugar. It'll help cooking and they'll fit onto the bruschetta much easier. In a pan sautée butternut squash together with herbs and nuts in butter. For example, butternut squash+sage+pine nuts or butternut squash+rosemary+sliced almonds.Finish by seasoning with salt and pepper to taste and stir in small clumps of a cheese like goat cheese.
Assemble on slices of bread. If using cranberry compote, spread that on bread before adding sautéed butternut squash mixture.