Cheesy Squash Bruschetta
- Total Time: 15 mins
- Yield: 6–8 bruschetta 1x
Description
This recipe is just a guideline for how you can add an autumnal twist to bruschetta with chunks of sweet squash and cheeses of your choice.
Ingredients
- 1 small squash (about 400-500 g), cooked and cut into chunks
- 1/2 cup (about 60 g) feta cheese, crumbled
- 2-3 tbsp (30-45 ml) Parmesan or other sharp hard cheese, finely grated, plus more for topping
- 1-2 Provolone, Babybel, or other melting cheese rounds, grated
- 6-8 slices rustic bread, thinly sliced
- 2-3 tbsp (30-45 ml) olive oil
- 1-2 tbsp (15-30 ml) balsamic vinegar
- 1/4 tsp dried sage (or a dash, to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- To cook the squash, slice it in half, place the halves on a baking pan, drizzle with a little olive oil and sprinkle with salt.
- Bake at 400°F (200°C) for 30–45 minutes, or until the squash flesh is tender when pierced with a knife.
- Thinly slice a loaf of rustic bread.
- Drizzle each slice with a splash each of olive oil and balsamic vinegar.
- Gently mix the feta crumbles, grated melting cheese and squash chunks together, taking care to leave the squash in chunks.
- Season to taste with black pepper and sage (for one large slice, one Babybel and a dash each of pepper and sage works well).
- Spoon the squash mixture onto the bread slices and finely grate Parmesan over the top.
- Bake at 350°F (175°C) for 3–5 minutes until the cheese begins to melt.
- Broil for 1–2 minutes more until the cheese is bubbly and the crust is starting to brown — watch carefully to avoid burning.
- Enjoy these as an hors d’oeuvre or serve with a green salad as a small-plate main course.
Notes
- Amounts here are a guideline — scale the cheese up or down to your taste.
- A butternut or acorn squash both work well.
- You can roast the squash a day ahead and keep it in the fridge.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 180
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Frequently Asked Questions
Which squash works best here — butternut or acorn?
The recipe notes say both butternut and acorn squash work well. Either should be halved, drizzled with a little olive oil and salt, and roasted at 400°F (200°C) for 30–45 minutes until the flesh is tender when pierced with a knife.
Why does the recipe call for both a melting cheese and Parmesan?
The melting cheese (Provolone, Babybel, or similar) provides the gooey, bubbling layer, while finely grated Parmesan or another sharp hard cheese is added on top for a salty, umami crust. The recipe explicitly frames the cheese amounts as a guideline you can scale to taste.
Can I roast the squash in advance?
Yes — the notes say you can roast the squash a day ahead and keep it in the fridge, making assembly quick on the day you serve the bruschetta. 
What is the broil step for, and how do I avoid burning the bread?
After baking at 350°F (175°C) for 3–5 minutes to melt the cheese, a final 1–2 minute broil makes the cheese bubbly and the crust start to brown. The recipe warns to watch carefully during the broil to avoid burning.
