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Roasted Butternut Squash Bruschetta. Chewy baguette topped with goat cheese, arugula, roasted butternut squash and tomatoes! showmetheyummy.com
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5 from 3 votes

Roasted Butternut Squash Bruschetta Recipe

Roasted Butternut Squash Bruschetta. Chewy baguette topped with goat cheese, arugula, roasted butternut squash and tomatoes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: fall, goat cheese, healthy
Servings: 6 people
Calories: 109kcal
Author: Jennifer Debth
Scale

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

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: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 391mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8350IU | Vitamin C: 21.6mg | Calcium: 50mg | Iron: 0.8mg