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Butternut Squash Bruschetta Fall Party Appetizer Recipe

Emily Carter
Roasted butternut squash, fresh basil, and balsamic glaze on crispy toasted baguette slices. Fall party perfection in bite-sized form.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Calories 180 kcal

Ingredients
  

  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 baguette
  • 1/4 cup fresh basil chopped
  • 2 tablespoons balsamic glaze

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Peel and cube the butternut squash.
  • Toss squash with olive oil, cinnamon, nutmeg, salt, and pepper.
  • Spread squash on a baking sheet and roast for 25 minutes.
  • Slice baguette and toast in the oven for 5 minutes until golden.
  • Top each toast slice with roasted squash and chopped basil.
  • Drizzle balsamic glaze over the bruschetta. Serve and enjoy!

Notes

Nutritional Information (Per Serving)

Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 140%
  • Vitamin C: 15%
  • Calcium: 4%
  • Iron: 6%
  • Magnesium: 5%

Additional Notes/Tips to Enhance Flavor

  • For extra crunch, sprinkle toasted pumpkin seeds on top.
  • Swap out basil for fresh rosemary if you want more herbal flavor.
  • Try adding a sprinkle of feta for a tangy kick.
  • Don’t skip the balsamic glaze. It’s the secret weapon for extra flavor.