This Roasted Butternut Squash & Apple Bruschetta is truly delicious — a perfect fall appetizer. Seasonal roasted squash and apple sit atop creamy cottage cheese with peppery arugula and a touch of sweet balsamic reduction. A lovely choice for Thanksgiving or any autumn gathering.
Who’s ready for pumpkin season? I am — I wait all year for October to start pulling out squash and autumn flavors. Right now there’s a butternut on my counter waiting to be used. For the moment it’s just pretty to look at, but soon it will become something tasty.
A quick aside — yes, I love Christmas, but I prefer to enjoy each season in its time. Pumpkins, Halloween and Thanksgiving are where my heart is in October. Seeing holiday displays too early can be a bit much; I like when the festivities arrive in December, where they belong.
DON’T MISS More Than 20 Sweet & Savoury Ways To Embrace Fall — a great collection of fall recipes and inspiration.
At the supermarket recently I almost walked into a holiday display already set up — far too soon for me. I’m focused on fall flavors: squash, apples, warm spices. That’s what this bruschetta celebrates.
Now let’s look at this pretty little appetizer.
Notes about the bruschetta
This bruschetta is at its best right after assembly. Fresh from the oven, the roasted squash and apple are warm and caramelized, pairing beautifully with creamy cottage cheese, crisp toasted bread and a bright balsamic drizzle. The contrast of sweet, savory and crunchy makes each bite satisfying.
Cut the apples and squash small
Dice the butternut squash and apple into roughly 1/2‑inch cubes. That size works well on the baguette slices and allows the pieces to roast evenly. After roasting, letting the mixture cool to room temperature for about 15 minutes makes it easy to spoon onto the bread without wilting the arugula.
Don’t assemble until just before serving
Because of the cottage cheese and the toppings, these bruschetta are best served immediately. The toasted bread will start to soften and the arugula will wilt after a short time, so plan to assemble just before guests arrive. That said, they still taste good a little later, but the texture is best fresh.
In short: a lovely, fall-inspired appetizer that’s sure to please anyone who loves pumpkin and seasonal flavors. It’s simple to prepare and elegant on the table.
Happy cooking — I’ll be back tomorrow with another comforting recipe.
Here’s some more bruschetta ideas
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Roasted Squash & Apple Bruschetta
Ingredients
- 1 baguette cut into 12 slices
- 2 Cups butternut squash diced
- 1 apple diced
- 1 Cup cottage cheese
- Handful fresh arugula leaves
- 1/2 Teaspoon cinnamon
- 1/4 Teaspoon nutmeg
- 1/2 Teaspoon dried sage
- 1 Teaspoon salt divided
- 1 Teaspoon black pepper divided
- 2 Tablespoons olive oil divided
Instructions
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Preheat oven to 350°F (175°C).
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Spread the diced squash and apple in a single layer on a large baking sheet. Sprinkle with cinnamon, nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon olive oil. Toss to coat and roast 20–25 minutes, until tender and golden. Transfer to a bowl.
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Arrange baguette slices on the reserved baking sheet, drizzle with the remaining tablespoon of olive oil and bake about 8 minutes, until crisp. Remove from oven.
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In a small bowl combine cottage cheese with dried sage and the remaining salt and pepper. Stir to combine.
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Top each toasted baguette slice with a spoonful of the cottage cheese mixture, a few arugula leaves, a spoonful of the roasted squash and apple, and finish with a drizzle of balsamic reduction.
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Serve immediately.
*Times are estimates and will vary by appliance.
Calories from Fat 36
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