Butternut Squash Bruschetta Recipe
Serves 620 mins prep60 mins cook
A festive and colorful butternut squash bruschetta recipe featuring cinnamon-spiced roasted squash cubes atop layers of sourdough bread, goat cheese, and cranberry sauce. This is the perfect recipe to serve as an appetizer or use up the leftovers the day after Thanksgiving.
0 servings
What you need
Instructions
0 Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. 1 Spread the butternut squash cubes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the ground cinnamon, 1 teaspoon kosher salt and pepper. Toss to combine. 2 Roast for 30 - 35 minutes, turning halfway through until tender. Remove from the oven and set it aside to cool. 3 Place the goat cheese and heavy cream in a bowl. Using a fork, stir and “whip” until smooth. 4 Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley. 5 Lightly toast the bread slices in the oven, toaster oven, or toaster. 6 Spread the bread with 1-2 tablespoons of the goat cheese mixture, followed by 1-2 tablespoons of cranberry sauce. 7 Add some roasted squash cubes and sprinkle each slice with almonds or walnuts. 8 Drizzle with honey, a pinch of sea salt, and chopped sage, if using.View original recipe