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Butternut Squash and Apple Bruschetta

Delicious Fall Bruschetta with Butternut Squash and Apples
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A flavorful fall bruschetta featuring roasted butternut squash, crisp apples, and warm spices on toasted bread.

Ingredients

Scale
  • 1 small butternut squash (about 2 cups diced)
  • 1 medium apple, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp honey
  • 1 tbsp fresh thyme leaves
  • 1 baguette, sliced
  • 1 clove garlic, peeled

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Peel and dice the butternut squash into small cubes.
  3. Toss squash with 1 tbsp olive oil, salt, pepper, cinnamon, and nutmeg.
  4. Roast for 20-25 minutes until tender.
  5. While squash roasts, toast baguette slices until golden.
  6. Rub each toast with garlic clove.
  7. Dice apple and mix with roasted squash, honey, and thyme.
  8. Spoon mixture onto toasts and serve warm.

Notes

  • Use firm apples like Honeycrisp or Granny Smith.
  • For extra crunch, add toasted walnuts.
  • Leftover squash mix keeps for 2 days refrigerated.

Nutrition

Find it online: https://kitchenvan.com/butternut-squash-apple-bruschetta-recipe/