Roasted Butternut Squash and Apple Bruschetta

Butternut squash and apples are roasted with warm fall spices and served on ricotta-topped toast for a seasonal twist on bruschetta. This vegetarian Butternut Squash Apple Bruschetta makes a perfect appetizer for autumn gatherings, Thanksgiving, or any cozy meal. It’s easy to prepare ahead and comes together in about 30 minutes.

One of the best things about autumn cooking is how simple ingredients—like butternut squash and apples—pair with warm spices to create bright, comforting flavors. This Butternut Squash Apple Bruschetta replaces the classic tomato topping with a roasted fruit-and-squash mixture seasoned with cinnamon, nutmeg, allspice and cloves, finished with sage, garlic, creamy ricotta and a drizzle of balsamic reduction. It’s a flavorful, vegetarian appetizer that’s both impressive and easy to make for parties or holiday meals.

Ingredients

• Butternut squash – peeled and diced, about 2 cups. You can use pre-cut squash from the produce or frozen cubed squash if preferred.
• Apples – about 1 cup diced. Fuji, Gala, Pink Lady or Granny Smith all work; choose based on how sweet or tart you want the topping.
• Olive oil – 6 tablespoons divided (or use avocado or neutral vegetable oil).
• Ground cinnamon – 1/2 teaspoon.
• Ground nutmeg – 1/4 teaspoon.
• Allspice – 1/4 teaspoon.
• Ground cloves – 1/4 teaspoon.
• Kosher salt – 1 teaspoon, divided.
• Black pepper – 1 teaspoon, divided.
• French bread – 8 slices (use a thicker loaf for larger toasts or a baguette for bite-sized pieces).
• Ricotta cheese – 1 cup (goat cheese is a delicious alternative; dairy-free ricotta makes it vegan).
• Garlic – 4 cloves, minced.
• Fresh sage leaves – about 8 leaves, chopped.
• Balsamic reduction – about 2 tablespoons for drizzling (or use a balsamic glaze).

Instructions

1. Preheat the oven to 425°F (220°C).
2. Dice the butternut squash and apples into small, even cubes (about 1/4 inch). In a large bowl, toss the squash and apples with 2 tablespoons of olive oil, ground cinnamon, ground nutmeg, allspice, ground cloves, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper so everything is evenly coated.
3. Spread the seasoned squash and apples in a single layer on a rimmed baking sheet and roast for 15 minutes, or until the squash is tender and nicely browned at the edges.
4. While the fruit and squash roast, brush the bread slices with 2 tablespoons of olive oil and set them aside.
5. Combine the ricotta with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; set aside at room temperature so it’s easy to spread.
6. In a small skillet over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the minced garlic and chopped sage and sauté for 1–2 minutes until fragrant but not browned. Remove from heat.
7. When the squash and apples come out of the oven, toss them with the garlic-sage oil to distribute the flavor.
8. Place the oiled bread slices into the oven for 4–5 minutes, or until toasted to your liking.
9. Remove the toast from the oven. Spread each slice with a generous layer of seasoned ricotta, top with a spoonful of the roasted butternut squash and apple mixture, and finish with a drizzle of balsamic reduction.
10. Serve immediately while the toast is crisp and the topping is warm. These make great party appetizers or a first course for a fall dinner.

Recipe tips

• For tray-passed hors d’oeuvres, use a baguette and cut the slices smaller for bite-sized bruschetta.
• Swap the ricotta for goat cheese if you prefer a tangier, creamier base, or melt a thin slice of brie on the toast before topping for a richer version.
• If you can’t find butternut squash, delicata squash is a compatible substitute. It roasts quickly and can be served with the skin on.
• To make this gluten free, serve on gluten-free bread or toasted gluten-free baguette slices.
• To make the recipe vegan, choose a dairy-free ricotta alternative and confirm your balsamic glaze is vegan-friendly.
• Make the roasted squash and apples ahead: store them separately in an airtight container in the refrigerator for up to 5 days, then toast fresh bread and assemble when ready to serve.

More fall recipes

Add these seasonal favorites to your autumn menu. Try them with this bruschetta for an inviting spread of warm, sweet, and savory flavors: