Go Back
–+ servings
Fall Bruschetta with Butternut Squash

Fall Bruschetta with Butternut Squash for Cozy Gatherings

Fall Bruschetta with Butternut Squash is a delightful appetizer, perfect for gatherings with flavors of caramelized apples and rich cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chutney
  • 2 tablespoons Olive oil Use extra virgin for best flavor.
  • 1 cup Diced red onion Diced finely for even distribution.
  • 1 tablespoon Minced fresh ginger Ground ginger can be used in a pinch.
  • 2 cloves Minced garlic Mince for maximum impact.
  • 1/4 cup Apple cider vinegar White vinegar can be a substitute if needed.
  • 1/4 cup Light brown sugar Granulated sugar can be used if necessary.
  • 1/2 cup Raisins Substitute with dried cranberries or omit for lower sweetness.
  • 1/4 cup Dried cranberries Can substitute with currants or golden raisins.
  • 1 teaspoon Kosher salt Table salt can be used in a smaller amount.
  • 1/2 teaspoon Black pepper Freshly ground is preferred for best flavor.
  • 1 tablespoon Lemon zest Optional for brightness.
  • 1 tablespoon Lemon juice Optional for additional acidity.
For the Bruschetta
  • 1 loaf Ficelle or baguette The perfect base for bruschetta.
  • 8 ounces Goat cheese Ricotta or cream cheese can be substituted if needed.

Equipment

  • medium pot
  • baking sheet
  • Oven

Method
 

Chutney Preparation
  1. In a medium pot over medium heat, add olive oil and sauté the diced red onion for about 6 minutes until translucent.
  2. Introduce fresh ginger and minced garlic; continue to cook for 3 minutes until fragrant.
  3. Stir in apple cider vinegar, light brown sugar, raisins, and dried cranberries. Season with salt and black pepper.
  4. Bring to a simmer and cook for approximately 20 minutes until thickened, stirring occasionally.
  5. Add diced Granny Smith apples and optionally the lemon juice and zest. Cook for another 10 minutes.
Bread Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the ficelle or baguette into 1/2-inch pieces, brush lightly with olive oil, and arrange on a baking sheet.
  3. Toast in the oven for about 6-8 minutes until golden brown and crisp.
Assembly
  1. Once the toasted bread has cooled slightly, spread goat cheese generously over each slice.
  2. Top with a heaping spoonful of the sweet and sour chutney.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Assemble the bruschetta right before serving to maintain the crispness of the bread. Chill the chutney before topping to prevent sogginess.

Tried this recipe?

Let us know how it was!