Autumnal Butternut Apple Bruschetta

$- Butternut Squash Specifics Use 1 small butternut squash. Peel it and cut it into 1/2-inch cubes. This shape helps it cook evenly and caramelize well. - Recommended Apple Varieties I suggest using Honeycrisp or Granny Smith apples. These apples add a sweet and tart balance. Dice them into 1/2-inch pieces to match the squash. - Other Essential Components You will also need fresh ricotta cheese and fresh thyme leaves. A baguette, sliced into 1/2-inch rounds, is key for your bruschetta base. Don’t forget toasted pecans for crunch! - Olive Oil Choices I recommend using extra virgin olive oil. You will need 2 tablespoons, divided for roasting the squash and toasting the bread. - Maple Syrup and Cinnamon Add 1 teaspoon of pure maple syrup and 1 teaspoon of ground cinnamon. These ingredients enhance the fall flavors and bring sweetness. - Additional Flavor Enhancers Season with sea salt and freshly cracked black pepper to taste. These simple seasonings elevate the entire dish. Finally, drizzle balsamic glaze on top for a sweet finish. {{ingredient_image_2}} Start by peeling the butternut squash. Dice it into 1/2-inch cubes. Next, take a large apple, like Honeycrisp or Granny Smith. Core it and dice it into 1/2-inch pieces as well. In a large bowl, mix the diced butternut squash and apple. Drizzle 1 tablespoon of olive oil over the mix. Add 1 teaspoon of maple syrup, a sprinkle of cinnamon, salt, and pepper. Use your hands to toss everything well. Make sure each piece gets coated evenly. This step helps the flavors blend during roasting. Now, preheat your oven to 400°F (200°C). Spread the vegetable mix out on a large baking sheet. Keep it in a single layer for even roasting. Roast for 25 to 30 minutes. Halfway through, stir the mixture. This will help with even cooking. When the butternut squash is tender and caramelized, take it out. Let it cool slightly before using. While the vegetables roast, prepare the baguette. Slice it into 1/2-inch thick rounds. Place the slices on a separate baking sheet. Brush both sides lightly with the remaining olive oil. Now, put them in the oven. Toast for 5 to 7 minutes. Keep an eye on them for a golden brown color. This will give the bruschetta a nice crunch. In a medium bowl, take 1 cup of fresh ricotta cheese. Add 1 tablespoon of fresh thyme leaves. Season with a pinch of salt and pepper. Mix it all together until it’s smooth. This herbed ricotta adds a creamy taste. It balances well with the sweetness of the butternut and apple. To put it all together, take a toasted baguette slice. Spread a generous layer of herbed ricotta on top. Then, add a spoonful of the roasted butternut and apple mix. For extra crunch, sprinkle some roughly chopped pecans over each slice. Finally, drizzle with balsamic glaze for a sweet finish. Add a few extra thyme leaves for a touch of color. This will make your bruschetta look even more appealing! To roast butternut squash and apples well, spread them out on the baking sheet. This space helps air flow and allows even cooking. If they crowd together, they will steam instead of roast. The key to caramelization is the natural sugars in the squash and apples. Use a bit of maple syrup for extra sweetness. Roast them until they become golden and tender, about 25-30 minutes. Toasting the baguette slices is crucial for texture. Brush both sides lightly with olive oil. This keeps the bread from burning. Toast them for 5-7 minutes at 400°F. You want them golden brown and crisp. Keep an eye on them to avoid burnt slices. If you hear a sizzle, it’s time to check. Add extra toppings for more flavor! Crumbled feta or goat cheese pairs well with the ricotta. You can also top with arugula for a peppery bite. For a crunchy finish, sprinkle toasted pecans on top. Serve with a small bowl of balsamic glaze for drizzling. It adds a sweet, tangy touch that complements the flavors beautifully. Pro Tips Choose the Right Apple: Opt for apples that are firm and slightly tart, like Honeycrisp or Granny Smith, to balance the sweetness of the butternut squash. Perfectly Toasted Bread: Keep an eye on the baguette slices while toasting; they can go from golden to burnt quickly. Toasting them just until crispy will enhance the overall texture. Season Generously: Don’t shy away from seasoning the ricotta and the roasted mixture with salt and pepper; these elements will elevate the dish's flavor profile dramatically. Make Ahead: You can prepare the roasted butternut and apple mixture in advance and store it in the fridge. Assemble the bruschetta just before serving for the best texture and taste. {{image_4}} You can switch up the squash in this recipe. Try using acorn squash or pumpkin for a new taste. Each squash adds its own flavor and texture. When it comes to apples, think outside the box. You might enjoy using Fuji or Gala apples. Each type brings a unique sweetness and crunch to your bruschetta. If you need a gluten-free option, choose gluten-free bread for the base. This small change keeps your bruschetta tasty without gluten. For a vegan twist, swap the ricotta cheese with a nut-based spread. Cashew cream or hummus works well. These options keep your dish creamy and delicious. To add a festive flair, toss in some dried cranberries. They give a sweet and tart burst that pairs perfectly with the squash and apple. Consider adding cheese alternatives too. Vegan cheese or a sprinkle of nutritional yeast can replace ricotta. This keeps the flavors bright and enjoyable for all diets. To keep your bruschetta fresh, refrigerate any leftovers. Place them in an airtight container. This helps seal in moisture and flavor. Store them in the fridge for up to three days. When you're ready to eat, check if the toppings still taste good. For best results, store the components separately. Keep the toasted baguette slices in a different container. This prevents them from getting soggy. You can wrap them in foil or parchment paper for extra protection. If you want to save bruschetta for later, freezing is a good choice. Freeze the roasted butternut squash and apple mix in a freezer-safe bag. This keeps them fresh for up to three months. Remember to label the bag with the date. To reheat, let the frozen mix thaw in the fridge overnight. You can then warm it in a skillet over low heat. Stir occasionally to keep it from sticking. Serve it over fresh toasted baguette slices for the best taste. You can store bruschetta leftovers for up to three days. Keep it in an airtight container in the fridge. The bread may get soggy, so it's best to store toppings separate from the bread. Yes, you can prepare components ahead of time. Roast the butternut squash and apple a day in advance. Store them in the fridge. You can also mix the ricotta with thyme ahead of time. Toast the bread just before serving for the best texture. To reheat bruschetta without losing its crunch, use the oven. Preheat it to 350°F (175°C). Place the bruschetta on a baking sheet for about 5-7 minutes. This will warm it up and keep the bread crispy. Absolutely! Try using goat cheese for a tangy twist. Cream cheese or a nut butter can work well too. You can also use hummus for a vegan option. These spreads can add different flavors to your bruschetta. This article covered how to make a delicious butternut squash and apple bruschetta step by step. We explored the fresh ingredients, the perfect seasonings, and the roasting techniques. I shared tips for toasting the bread and assembling the dish beautifully. Remember, you can customize this recipe with different ingredients or dietary needs. Keep these storage tips in mind for leftover enjoyment. With practice, you'll create a dish that impresses every time. Enjoy your kitchen adventures!$

Autumnal Butternut Apple Bruschetta

A delightful blend of roasted butternut squash and apple on toasted baguette slices, topped with herbed ricotta and pecans.

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 small butternut squash, peeled and diced into 1/2-inch cubes
1 large apple (Honeycrisp or Granny Smith recommended), cored and diced into 1/2-inch pieces
2 tablespoons extra virgin olive oil, divided
1 teaspoon pure maple syrup
1 teaspoon ground cinnamon
to taste sea salt and freshly cracked black pepper
1 cup fresh ricotta cheese
1 tablespoon fresh thyme leaves (plus additional for garnish)
1 baguette sliced into 1/2-inch thick rounds
1/4 cup pecans, toasted and roughly chopped
to taste balsamic glaze, for drizzling

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, combine the diced butternut squash and apple. Drizzle with 1 tablespoon of olive oil, maple syrup, ground cinnamon, sea salt, and freshly cracked black pepper. Toss everything together until the squash and apple are evenly coated. Spread the mixture out in a single layer for optimal roasting.
Roast in the preheated oven for 25-30 minutes or until the butternut squash is tender and caramelized, stirring halfway through to ensure even cooking. Once done, remove from the oven and allow to cool slightly.
While the vegetables are roasting, prepare the baguette slices: Arrange them on a separate baking sheet and lightly brush both sides with the remaining tablespoon of olive oil. Place in the oven to toast for 5-7 minutes, or until golden brown and crispy.
In a medium-sized bowl, combine the ricotta cheese and fresh thyme leaves. Season with a pinch of sea salt and freshly cracked black pepper, mixing until well combined.
To assemble the bruschetta, spread a generous layer of the herbed ricotta mixture on each toasted baguette slice. Top each slice with a spoonful of the roasted butternut and apple mixture.
For an added crunch and rich flavor, sprinkle the roughly chopped pecans over the top of each bruschetta.
Drizzle with balsamic glaze for a touch of sweetness and color. Garnish with a few extra thyme leaves to enhance the presentation.

Notes

Arrange the completed bruschetta on a rustic wooden board or a contrasting white platter to highlight the colors. Serve with a small bowl of extra balsamic glaze on the side for drizzling, allowing guests to customize their servings.

Keyword appetizer, apple, autumn, bruschetta, butternut squash