Try something new with this Butternut Squash Bruschetta recipe – the festive Fall flavors make it a great appetizer for entertaining! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Butternut Squash Bruschetta
1 Baguette, cut into pieces with 1/4 inch width
2 Tbsp. + 4 Tbsp. Extra Virgin Olive Oil
1 Butternut Squash, cubed (about 1.5 Lbs.)
3 Cloves Garlic, peeled
1 tsp. Ground Sage
Salt & Pepper, to taste
3/4 C. Crystal Farms Shredded Parmesan Cheese
Preheat oven to 400F.
Spread diced butternut squash and garlic cloves onto a baking sheet and drizzle with 2 Tbsp. Olive oil. Top with salt, pepper, and ground sage. Toss to coat. Bake for 45 minutes, or until squash is fork tender. Allow to cool for a few minutes.
Lower the oven temperature to 375F.
Arrange bread slices on a prepared baking sheet, and brush with olive oil. Bake for 3-5 minutes, flip, and bake 3-5 minutes more.
Meanwhile, transfer all the contents of the butternut squash pan into a large bowl. Use an immersion blender or a food processor to blend and combine all the ingredients. Blend carefully, as contents will be hot. (The ingredients should be soft enough that you can even mix with a spoon, gently “mashing” the mixture)
Using a butter knife or spatula, spread the butternut squash mixture onto each toasted piece of bread and place back on baking sheet.
Top each bruschetta with 2-3 tsp.. parmesan cheese.
Broil for 3-5 minutes, or until the cheese is browned and bubbling. Allow to cool and top with fresh chopped sage leaves, if desired.