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Butternut squash and apples are tossed in delicious spices, roasted, and layered on ricotta cheese with a balsamic drizzle. The best part? It’s ready in 30-minutes and pairs well with wine.
Fun Fact: my first job out of college was actually at a wine importer in Birmingham, AL.
Working for the wine importer was TONS of fun. I had amazing co-workers, great work-life balance and most importantly: wine tastings in-office. 
I know, I know.. you’re probably thinking WHYY did you leave!? My answer? #millennial
When Sonoma-Cutrer approached me about collaborating with them on a recipe + wine pairing I was like “is that even a question!?” Not only are their wines delicious, but wine is simply a necessity over the holidays.
I opted to try their Russian River Valley Pinot Noir because it pairs perfectly with root vegetables. And as you all know, I LOVE my vegetables.
{ See these roasted teriyaki vegetables for some more veggie inspiration! }
This vintage Pinot is round, silky, and elegant with a long finish of flavors of black cherry, tobacco and sweet barrel spice that shine throughout. This Pinot Noir is one of the most versatile red wines and pairs perfectly with not only root vegetables but also with lamb, beef and mushrooms.
This Pinot is round, silky, and elegant with a long finish of flavors of black cherry, tobacco and sweet barrel spice that shine throughout. This Pinot Noir is one of the most versatile red wines and pairs perfectly with not only root vegetables but also with lamb, beef and mushrooms.
Roasted butternut squash and apples tossed in delicious spices, layered over ricotta & drizzled with a homemade balsamic.
I think I died and went to heaven. After making the butternut squash bruschetta, I had leftover squash and apples that I later used in a yogurt bowl for breakfast! I combined greek yogurt, the squash + apple mixture, peanut butter, apple slices and some gingersnap spice for a filling morning bowl!
We are so excited to bring this wine to our upcoming holiday parties. & we may or may not have also got some of the pinot as a gift for a few friends ? Sonoma-Cutrer offers a wonderful wine club that delivers right to your door, so it’s perfect for gifts.
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Butternut and Apple Bruschetta and Sonoma-Cutrer Wine
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Sweet and savory roasted butternut squash and apples top toasted bread, drizzled with a homemade balsamic glaze. A perfect autumn appetizer!
Ingredients
- 2 cups (473 ml) Diced Butternut Squash
- 1 cup (237 ml) Diced Apples
- 2 tbsp Coconut Oil
- 2 tbsp Extra Virgin Olive Oil
- 1/2 tsp Ground Cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp Salt
- 1 cup (237 ml) Ricotta Cheese
- 2 tbsp Balsamic Glaze
- 1/2 cup (118 ml) Balsamic Vinegar
- 2 tbsp Brown Sugar
Instructions
- Preheat the oven to 425°F (223°C).
- Toss butternut squash and apples with 2 tbsp coconut oil, ground cinnamon, pumpkin pie spice, and ½ tsp salt. Place in an even layer on a baking sheet and bake for 15 minutes.
- Brush sliced bread with 2 tbsp olive oil (optional).
- Bake bread slices for 4-5 minutes, or until toasted.
- Remove bread from the oven and top with ricotta cheese, then the roasted squash and apple mixture.
- Drizzle with balsamic glaze.
- Balsamic Glaze
- Add balsamic vinegar and brown sugar to a small saucepan and set over medium heat.
- Once bubbling, reduce heat to medium-low and simmer until reduced by half, about 10 minutes.
- Remove from heat and set aside to cool.
Notes
- For optimal sweetness, use Honeycrisp or Fuji apples.
- To speed up the balsamic glaze reduction, use a higher heat setting and stir frequently.
- Store leftover bruschetta in the refrigerator, separating the roasted squash/apple mixture from the bread to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bruschetta
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
What spices are used to season the butternut squash and apples?
The recipe calls for a blend of spices to enhance the flavors of the butternut squash and apples, though the specific spices are not detailed in the summary.
How do I achieve the perfect balsamic drizzle for the bruschetta?
To create a balsamic drizzle, you can reduce balsamic vinegar in a saucepan over medium heat until it thickens slightly, then drizzle it over the assembled bruschetta.
What type of bread works best for this bruschetta?
A crusty baguette or a rustic loaf is ideal for bruschetta, as it holds up well under the roasted butternut squash and apple topping.
