Best Roasted Butternut Squash Bruschetta Recipes

ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
• Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
• Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
• Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.

ROASTED BUTTERNUT SQUASH BRUSCHETTA RECIPE

Steps:

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place tomatoes and squash onto prepared baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, and salt.
• Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is tender.
• Remove from oven and toss in walnuts.
• Cool slightly before assembling.
• Taste and re-season, if necessary.
• Take a piece of sliced baguette and spread on goat cheese. Top with arugula and then butternut mixture.
• Enjoy!