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Butternut and Apple Bruschetta and Sonoma-Cutrer Wine


  • 2 Cups Diced Butternut Squash
  • 1 Cup Diced Apples
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Extra Virgin Olive Oil Optional
  • 1/2 Tsp Ground Cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 Tsp Salt
  • 1 Cup Ricotta Cheese **See post for substitutes.
  • 2 Tbsp Balsamic Glaze For homemade use 1/4 cup brown sugar and 1/4 cup balsamic

Balsamic Glaze

  • 1/2 Cup Balsamic Vinegar
  • 2 Tbsp Brown Sugar


  • Preheat the oven to 425° F.
  • Toss the 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 into the oven for 15 minutes.
  • While the squash and apples are roasting, brush the sliced bread with 2 tbsp EVOO, set aside. This step is optional. I popped my bread in the oven without any oil, but that's just my personal preference.
  • Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
  • Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
  • Drizzle with the balsamic glaze.

Balsamic Glaze

  • Add balsamic vinegar and brown sugar to a small saucepan & set over medium heat.
  • Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes.
  • Remove from the heat and set aside to cool before serving.