Butternut Squash Bruschetta

One of my favorite things about the fall/winter is the availability of root vegetables.  My mom and I hosted a bridal shower a few weeks ago back in Indiana, and we really tried to ensure that our menu aligned with the fall weather that had hit the Midwest.  My mom found a recipe for a bruschetta using butternut squash, I kind of improvised from there – man, were these a hit!  The savory butternut squash, paired with the sweet burst of pomegranate seeds, balsamic vinegar, and creamy goat cheese is DYNAMITE.



Butternut Squash, cubed

Pomegranate Seeds

8 oz Goat Cheese, Softened to room temperature

2 tbsp Mascarpone Cheese

2 tbsp Olive Oil

1/2 cup Balsamic Glaze

Salt & Pepper

Fresh Rosemary (optional)

First, remove your goat cheese from the fridge, and allow it to soften to room temperature, or close to it.  Next, preheat your oven to 425°.  Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and add some salt and pepper.  Roast for about 20 minutes, or until they are fork tender.  Let cool to room temperature.

In a small mixing bowl, whip together the softened goat cheese and mascarpone cheese.  Salt and pepper this mixture to taste.  Now, it is time to assemble! Spread the cheese onto the crostini, and top with the butternut squash and pomegranate seeds.  Place on a serving platter.  Once you have topped all of your toasts, drizzle with the balsamic glaze, then sprinkle the chopped fresh rosemary.  These taste exactly like fall, and are delicious!

Note: I like to buy the butternut squash and pomegranate seeds from Trader Joe’s!



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