Roasted Squash Bruschetta - NEW ITEM! Recipe
Crostini, butternut squash purée, goat cheese, tomato, basil, onion, balsamic glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Butternut Squash Purée
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender. Let cool slightly, then blend until smooth to create the purée.
Prepare the Baguette
While the squash is roasting, slice the baguette into 1/2 inch thick slices. Arrange the slices on a baking sheet and brush with olive oil. Toast in the oven for about 10 minutes or until golden brown.
Assemble the Bruschetta
Spread a generous layer of the butternut squash purée on each toasted baguette slice. Crumble goat cheese over the purée. Halve the cherry tomatoes and finely chop the red onion. Top the bruschetta with tomatoes and onions, adding fresh basil leaves for garnish.
Add Finishing Touches
Drizzle balsamic glaze over the assembled bruschetta and serve immediately.
