Butternut Apple Bruschetta   Back to Recipes

Bruschetta gets a seasonal twist with butternut squash and apples. Serves 16 slices.

  • 4 cups butternut squash, peeled and chopped into cubes
  • 2 cups apples, cored and diced into cubes uniform in size to squash
  • ½ extra-virgin olive oil, divided into three equal parts
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon allspice, ground
  • ½ teaspoon cloves, ground
  • salt and pepper, to taste
  • 8 cloves garlic, minced
  • ½ cup shallots, chopped
  • 10 large sage leaves, finely chopped
  • 1/3 cup balsamic glaze
  • 1 French baguette loaf, sliced into 15 rounds 
  • 2 cups fresh goat cheese 
  • 10 cinnamon sticks, for garnish (optional)


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, sprayed with nonstick baking spray.
In a large mixing bowl, toss apples and butternut squash in 1/3 olive oil with cinnamon, allspice, cloves, salt and pepper. Toss until well-coated. Spread coated squash and apples onto foil-lined pan and roast for 15 minutes.
Meanwhile, in a medium pan, heat 1/3 oil and sauté sage, shallots and garlic until lightly browned and shallots are translucent. Toss with roasted squash and apples in a clean mixing bowl. Set aside.
Brush the remaining 1/3 olive oil onto faces of baguette rounds and evenly place on baking sheet. Toast the baguette rounds in 350-degree oven until lightly toasted. (Closely watch so they don’t burn!) Remove from oven and let cool to room temperature.
Spread goat cheese onto each cooled baguette round, 1/16 squash and apple mixture, then drizzle with balsamic glaze. Arrange with whole cinnamon sticks on serving plate. Serve with Ecco Domani Pinot Grigio this autumn! 

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