Roasted Butternut Squash Bruschetta
As soon as the weather turns, I fall head-over-heels in love with Root Vegetables, Squash and Pumpkins. This appetizer is a slightly sweet and savory delight that will bring a smile to anyone’s tummy. Alternatively, sub the Pesto for Cranberry sauce and you’ve created a scrumptious Thanksgiving appetizer.
Serves: 6
  • 1 Butternut Squash, cubed & roasted
  • 1 French Baguette, thinly sliced & toasted
  • Almond Pesto
  • 3-4 ounces Feta Cheese, crumbled
  • 2-3 fresh Sage Leaves, minced
  • Olive Oil (as needed)
  • Red Pepper Flakes, to taste
  • S + P to taste
  1. Slice the Baguette into smaller bite size portions. Slice at an angle to create more surface area on each slice.
  2. Brush both sides of the Bread with Olive Oil and sprinkle with S + P. Place in a 450 degrees oven for 10 minutes or until edges are golden in color. Once toasted, remove from oven and set aside.
  3. Slice the uncooked Butternut Squash in half and remove the seeds. Start slicing the inside flesh into small cubes, around the size of a bouillon cube. Place your cubes in a mixing bowl. Make sure to cut off all the skin portions and discard.
  4. Once the Squash is cubed, toss with a small amount of Olive Oil and S + P.
  5. On an oiled baking sheet, roast the Squash cubes in a 450 degree oven for 15 minutes, turning once halfway through. Your squash should be browned and have a slight crunch to the outside.
  6. Now you just need to assemble the Bruschetta. First place down the toasted Baguette slices and spread a small amount of Pesto on each piece. Then layer your Squash, Feta and sprinkle with Sage and Red Pepper Flakes. Serve immediately.
Recipe by Slice of Jess at