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- 1 small butternut squash, peeled and diced - 1 large apple (such as Honeycrisp or Granny Smith), cored and diced - 2 tablespoons olive oil - 1 teaspoon maple syrup - 1 teaspoon ground cinnamon - Salt and pepper to taste - 1 cup ricotta cheese - 1 tablespoon fresh thyme leaves (plus extra for garnish) - 1 baguette, sliced into 1/2-inch pieces - 1/4 cup pecans, toasted and roughly chopped - Balsamic glaze, for drizzling When cooking, using the right amounts is key. For this recipe, the butternut squash should be small. It should weigh about one pound. Choose a large apple, which should be around eight ounces. You’ll need two tablespoons of olive oil to coat the squash and apple well. Just one teaspoon of maple syrup adds a sweet touch. Use one teaspoon of ground cinnamon for that warm fall flavor. Salt and pepper are to taste, so adjust to your liking. The ricotta cheese should be one cup, which gives a creamy base. For the thyme, you need one tablespoon. Lastly, a standard baguette will work fine. You will slice it into twelve pieces. If you don't have butternut squash, you can use sweet potatoes. They add a similar sweetness and texture. Instead of Honeycrisp or Granny Smith apples, feel free to try Fuji or Gala apples. If you want a dairy-free option, use cashew cheese or a plant-based spread instead of ricotta. For a nut-free version, skip the pecans or replace them with sunflower seeds. You can use any bread, like ciabatta or whole grain, if you don’t have a baguette. {{ingredient_image_1}} Start by peeling and dicing the butternut squash. You want small, even cubes. Next, core and dice the apple. I love using Honeycrisp for its sweetness, but Granny Smith works well too. In a large bowl, combine the squash and apple. Add two tablespoons of olive oil, one teaspoon of maple syrup, and one teaspoon of ground cinnamon. Sprinkle in salt and pepper to taste. Toss everything until it’s well coated. Preheat your oven to 400°F (200°C). Spread the squash and apple mixture on a baking sheet. Make sure they are in a single layer for even cooking. Roast for 25 to 30 minutes. Halfway through, stir the mixture. You want the squash to be tender and slightly caramelized. Once done, take it out and let it cool for a bit. While the squash and apple roast, get the baguette ready. Slice it into half-inch pieces. Place the slices on a baking sheet. Brush each piece lightly with olive oil. Toast them in the oven for 5 to 7 minutes. They should turn golden and crispy. Keep an eye on them to avoid burning! To roast butternut squash, start by cutting it into small cubes. This helps it cook evenly. Toss the cubes with olive oil, maple syrup, cinnamon, salt, and pepper. Spread them on a baking sheet in a single layer. Bake at 400°F for 25-30 minutes. Stir halfway through for even roasting. Look for a tender texture and caramelized edges. These steps ensure a sweet and flavorful squash for your bruschetta. To toast baguette slices, first cut the baguette into half-inch pieces. Brush each slice with olive oil for flavor. Arrange them on a baking sheet. Toast them in the oven at 400°F for about 5-7 minutes. Watch them carefully to avoid burning. You want them to be golden and crispy, perfect for holding your toppings. For a cozy fall vibe, serve your bruschetta on a rustic wooden board. This adds charm and warmth. You can also use a white platter for a nice contrast. Drizzle extra balsamic glaze over the top for a touch of sweetness. Scatter some fresh thyme leaves around for color. Add a few toasted pecans for crunch. This presentation makes your dish inviting and perfect for gatherings. Pro Tips Choose the Right Apple: Opt for a firm apple variety like Honeycrisp or Granny Smith for a perfect balance of sweetness and tartness. Perfectly Toasted Baguette: Keep an eye on the baguette slices while toasting; they can burn quickly. Aim for a golden-brown color for the best crunch! Enhance the Flavor: For an extra layer of flavor, consider adding a pinch of nutmeg to the butternut squash and apple mixture while roasting. Make Ahead: Prepare the roasted butternut and apple mixture in advance and store it in the refrigerator. Assemble the bruschetta just before serving for maximum freshness. {{image_2}} You can change the toppings for more fun flavors. Try topping your bruschetta with crumbled feta cheese for a salty kick. You can also use goat cheese if you like a tangy taste. For a sweeter touch, add a drizzle of honey. You might even mix in some dried cranberries for extra flavor. These swaps keep your Fall Bruschetta fresh and exciting. While a baguette works great, try other breads too. Ciabatta or sourdough can add different textures. You can use gluten-free bread if you need it. Each type brings its own unique taste to the bruschetta. Toast them the same way for a great crunch. Feel free to swap ingredients based on what’s in season. Instead of butternut squash, you could use sweet potatoes. Pears can replace apples for a twist. Fresh sage can take the place of thyme for a deeper flavor. These swaps let you enjoy seasonal produce and keep your bruschetta fresh. To store leftover bruschetta, first, let it cool down. Place the bruschetta in an airtight container. Keep a layer of parchment paper between the bruschetta and the lid to prevent sogginess. Store it in the fridge for up to three days. When you are ready to eat, it’s best to serve it fresh. If you want to save some components, you can freeze them. Freeze the roasted butternut squash and apple mixture in a single layer on a baking sheet. Once frozen, transfer it to a freezer bag. It can last up to two months. Do not freeze the ricotta or toasted baguette, as they don’t freeze well. To reheat the frozen butternut squash and apple, thaw it overnight in the fridge. Warm it in a skillet over medium heat for about 5-7 minutes. For the leftover bruschetta, you can pop it in the oven at 350°F (175°C) for about 10 minutes. This will help regain some crispiness. Enjoy your delicious bruschetta just as if it were fresh! Yes, you can prepare some parts ahead. Roast the butternut squash and apple the day before. Store them in the fridge. You can also mix the ricotta with thyme in advance. Just assemble the bruschetta a few hours before serving. This keeps the bread from getting soggy. I recommend Honeycrisp or Granny Smith apples. Honeycrisp offers sweet and crisp bites. Granny Smith gives a tart flavor that contrasts well. Both types hold their shape when cooked. This makes them perfect for roasting with the butternut squash. Leftover bruschetta stays fresh for about two days in the fridge. Store it in an airtight container. The bread may get soft, but the flavors will still be good. You can reheat the toppings if you want to enjoy them warm. This blog shared key details to make a great fall bruschetta. You learned about the right ingredients, easy steps, and helpful tips. I provided options for variations and storage, too. Bruschetta is perfect for cozy gatherings. It adds flavor to your table and warms hearts. Enjoy trying new ingredients to make it truly yours. Have fun cooking!

Fall Bruschetta with Butternut and Apple

A delightful autumn-inspired bruschetta topped with roasted butternut squash, apple, and creamy ricotta.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 small butternut squash, peeled and diced
  • 1 large apple (such as Honeycrisp or Granny Smith), cored and diced
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon ground cinnamon
  • to taste salt and pepper
  • 1 cup ricotta cheese
  • 1 tablespoon fresh thyme leaves (plus extra for garnish)
  • 1 baguette sliced into 1/2-inch pieces
  • 1/4 cup pecans, toasted and roughly chopped
  • for drizzling balsamic glaze

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • On a baking sheet, toss the diced butternut squash and apple with olive oil, maple syrup, ground cinnamon, salt, and pepper until evenly coated. Spread them out in a single layer.
  • Roast in the oven for about 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through. Remove from the oven and let it cool slightly.
  • While the vegetables are roasting, prepare the baguette slices. Arrange them on another baking sheet and brush lightly with olive oil. Toast in the oven for about 5-7 minutes until golden and crispy.
  • In a small bowl, mix the ricotta cheese with fresh thyme leaves, and season with salt and pepper.
  • Assemble the bruschetta: spread a generous layer of the ricotta mixture on each toasted baguette slice, then top with a spoonful of the roasted butternut and apple mixture.
  • Sprinkle the chopped pecans on top for added crunch and flavor.
  • Finish with a drizzle of balsamic glaze and a few extra thyme leaves for garnish.

Notes

Arrange the bruschetta on a rustic wooden board or a white platter for contrast, and serve with extra balsamic glaze on the side for drizzling.
Keyword appetizer, apple, bruschetta, butternut squash, fall