Butternut Squash Bruschetta

We are heading out of town for Thanksgiving so we celebrated an early Thanksgiving with my family, Fauxgiving.  It was a great celebration, well minus the fact my dad got stuck in the hospital awaiting the removal of his gallbladder.  Delicious food, fun stories, all around good cheer.  It is always a good time to see the cousins hang out too.  We decided to make some recipes with a bit of twist and non-traditional.

We had one last butternut squash in the house from the farmer so decided I would try and replicate a delicious recipe we had in a restaurant in Boulder, COa few years back on the trip to bring my son to college.  It was a butternut squash tossed in a pesto mix on toasted bread.  There was more too it and since it was a special I was never able to track any info down about on the their menu.  I’ve tried to recreate this before with little success, Google was never any help either.  But now I think I finally put something together that lives up to it.

This is a perfect Fall bruschetta and light enough to enjoy as a Thanksgiving appetizer.  The creamy cheese with the sweetness of the squash and spice of the garlic in the pesto is oh so delicious.

Butternut Squash Bruschetta

Author: Jacky Hackett
Prep time:
Cook time:
Total time:
Serves: 6-8
  • Baguette (whole grain preferred)
  • 1 medium Butternut Squash, peeled and cubed
  • 2 Tbsp. Olive Oil
  • 1 tsp. Italian Herb Seasoning
  • Salt & Pepper
  • 1 cup Ricotta Cheese
  • 1/2 cup Basil Pesto
  • Italian seasoning
  1. Heat oven to 400 degrees.
  2. Place squash cubes on baking sheet. Drizzle with olive oil, Italian seasoning, and salt and pepper to taste.
  3. Roast squash for 30 minutes.
  4. While squash cools, slice baguette about 1/2 inch thick (can toast if you prefer).
  5. Spread ricotta on baguette, top with squash, finish with a drizzle of pesto.

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