Description
Sweet and savory roasted butternut squash and apples top toasted bread, drizzled with a homemade balsamic glaze. A perfect autumn appetizer!
Ingredients
Units
Scale
- 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