Butternut Squash Apple Bruschetta
This autumnal appetizer layers tender roasted butternut squash and crisp apple atop golden toasts for a bright sweet-savory bite.
Ingredients
Squash & Toasts
- 1 large butternut squash peeled, seeded, cut into 1-inch cubes
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 0.5 teaspoon garlic powder
- 6 slices baguette sliced ½-inch thick
Apple Mixture & Assembly
- 1 small Honeycrisp apple diced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 0.25 cup feta cheese crumbled
- 1 tablespoon fresh sage chopped
Instructions
Squash & Toasts
- Preheat oven to 400°F. On a baking sheet, toss the cubed squash with 1 tablespoon of olive oil, ½ teaspoon kosher salt, and garlic powder. Spread in a single layer and roast for 20 minutes.1 large butternut squash, 2 tablespoons olive oil, 1 teaspoon kosher salt
- While the squash roasts, place the baguette slices on another baking sheet, brush with the remaining tablespoon of olive oil and sprinkle with the remaining kosher salt. Bake until golden, about 5–7 minutes.
Apple Mixture & Assembly
- In a bowl, stir the diced apple with honey and apple cider vinegar. After 20 minutes, remove the squash, gently toss with the apple mixture, and roast for an additional 5 minutes.
- Spoon the squash–apple mixture onto the toasted bread, then top with crumbled feta and chopped sage. Serve immediately.
Notes
For best results, roast squash in a single layer on parchment to prevent sticking and promote even browning.
Store cooled squash–apple mixture in an airtight container in the refrigerator for up to 3 days. Always discard any perishable toppings left at room temperature for more than 2 hours.