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Roasted Butternut Squash Bruschetta Recipe
Roasted Butternut Squash Bruschetta. Chewy baguette topped with goat cheese, arugula, roasted butternut squash and tomatoes!
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Appetizer
Cuisine:
American
Keyword:
fall, goat cheese, healthy
Servings:
6
people
Calories:
109
kcal
Author:
Jennifer Debth
Equipment
Baking Sheet
Silicone Mats
Ingredients
1/2
pound
grape tomatoes
halved
1
pound
butternut squash
peeled de-seeded and cubed into 1/4-1/2 in chunks
1
tablespoon
extra virgin olive oil
2
tablespoons
balsamic vinegar
1
tablespoon
maple syrup
2
cloves
minced garlic
1/4
teaspoon
black pepper
1/2
teaspoon
rosemary
1/2
teaspoon
thyme
1/2
teaspoon
salt
more to taste
1/4
cup
walnuts
arugula
goat cheese
baguette
sliced
US Customary
-
Metric
Instructions
Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
Place tomatoes and squash onto prepared baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, and salt.
Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is tender.
Remove from oven and toss in walnuts.
Cool slightly before assembling.
Taste and re-season, if necessary.
Take a piece of sliced baguette and spread on goat cheese. Top with arugula and then butternut mixture.
Enjoy!
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Notes
Nutritional information does not include goat cheese or baguette.
Nutrition
Calories:
109
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
201
mg
|
Potassium:
391
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
8350
IU
|
Vitamin C:
21.6
mg
|
Calcium:
50
mg
|
Iron:
0.8
mg