Butternut Squash Bruschetta

Close-up of butternut squash crostini topped with caramelized cubes of squash, chopped nuts, and a thin slice of cheese on toasted bread, garnished with fresh cilantro.

5 from 1 vote

These Butternut Squash Crostini are the perfect fall appetizer, lightly sweet, slightly spicy, and finished with a nutty crunch. Eash toasted baguette slice is topped with a honey-roasted squash mixture that's beautiful enough for holiday entertaining but easy enough for any autumn evening.

Course Appetizers

Cuisine American

Keyword batuette topping ideas, Butternut Squash Bruschetta, crostini recipe, easy party appetizers, Fall appetizer, Holiday Crostini, honey roasted butternut squash, Roated Butternut Squash Bites

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 208kcal

Author Shelby Law Ruttan

Equipment

Ingredients

2 cups butternut squash , diced
2 tablespoons honey
½ teaspoon red pepper flakes
10 caper berries , chopped
¼ cup walnuts , roughly chopped
16 ounce baguette , sliced diagonally
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated asiago cheese (optional)
1 tablespoon chopped chives (optional)

Instructions

Preheat the oven to 400°F.
In a medium bowl, mix the butternut squash, honey, red pepper flakes, caper berries, olive oil and walnuts until well combined.
Transfer the squash mixture to a heavy duty baking sheet. Bake for 10 minutes. Remove the squash from the oven and stir. Bake 15 minutes longer, until squash is tender.
Remove the squash from the oven and allow to cool to room temperature.
Place the baguette slices on a baking sheet and drizzle with the olive oil, salt, and pepper. Toast in the oven for 7 minutes, until baguette slices start to turn lightly browned around the edges and are crisp.
Remove the baguette slices from the oven and top with a tablespoon of squash mixture. Garnish with asiago cheese and chives (if using).

Nutrition