Delicious Fall Bruschetta with Butternut Squash and Apples brings together the sweet and cozy flavors of autumn in a simple, fresh appetizer. The soft roasted butternut squash pairs beautifully with crisp, tart apples on toasted bread, all topped with a sprinkle of herbs and a touch of cheese for that perfect balance.
I love making this bruschetta when the weather starts to cool down because it feels like a little celebration of the season. Roasting the squash until it’s tender and caramelized brings out its natural sweetness, which works so well with the fresh crunch of diced apples. I find that drizzling a bit of honey or balsamic glaze on top adds just the right amount of extra flavor without overpowering the natural ingredients.
When I serve this bruschetta at gatherings, it always gets a lot of compliments and disappears fast! It’s great as a light snack or a starter before dinner, and I like to pair it with a warm mug of cider or a simple glass of white wine. This recipe is a reminder that you don’t need a complicated dish to enjoy the best tastes of fall.
Key Ingredients & Substitutions
Butternut Squash: Roasting this sweet, nutty vegetable brings out its best flavor. You can swap it with sweet potatoes or pumpkin if you can’t find butternut squash.
Apples: Crisp apples like Honeycrisp or Fuji add a fresh tang and crunch. If you prefer less tartness, try Golden Delicious or Gala apples.
Cheese: Ricotta or goat cheese gives a creamy, mild base. If you want more tang, feta or cream cheese works well too.
Walnuts: These add crunch and a slight bitterness that balances the sweetness. Pecans or toasted almonds make great alternatives.
Bread: A sturdy baguette or rustic bread is best for toasting. Sourdough or ciabatta are also tasty and hold toppings well.
How Do You Roast Butternut Squash for Maximum Flavor?
Roasting butternut squash well is key to a sweet, tender topping for bruschetta. Here’s how I do it:
- Peel and dice the squash evenly so it cooks uniformly.
- Toss with olive oil, salt, pepper, and herbs (like sage) for added aroma.
- Spread in a single layer on a baking sheet—overcrowding can cause steaming instead of roasting.
- Roast at 400°F for 20-25 mins until soft and caramelized; stirring halfway helps even cooking.
- Remove herbs after roasting so only their flavor remains.
This process gives the squash a rich, slightly caramelized flavor that shines in the bruschetta.
Equipment You’ll Need
- Baking sheet – perfect for roasting the butternut squash evenly without mess.
- Sharp knife – makes peeling and dicing the squash and apples much easier and safer.
- Cutting board – a sturdy surface to chop ingredients neatly.
- Toaster or broiler – helps toast the bread slices quickly and evenly for a crispy base.
- Skillet – ideal for toasting walnuts gently to bring out their flavor.
- Mixing bowls – for tossing apples and coating walnuts with syrup or honey.
Flavor Variations & Add-Ins
- Swap ricotta with creamy feta for a sharper, tangier taste that pairs well with the sweet squash.
- Add cooked bacon or pancetta bits for extra smoky, savory notes that contrast the sweetness.
- Use pears instead of apples for a softer, juicier fruit option that blends nicely with squash.
- Sprinkle chili flakes or a dash of cinnamon on top to give a warm spicy kick fitting for fall.
Delicious Fall Bruschetta with Butternut Squash and Apples
Ingredients You’ll Need:
Main Ingredients:
- 1 small butternut squash, peeled, seeded, and diced into small cubes (about 2 cups)
- 1 medium apple (such as Honeycrisp or Fuji), diced small
- 1 baguette or rustic bread, sliced into ½ inch thick pieces
- 4 oz ricotta cheese or goat cheese
- ½ cup walnuts, roughly chopped
- Fresh sage leaves for garnish (plus extra for roasting)
- 2 tablespoons olive oil, plus more for brushing bread
- 1 tablespoon maple syrup or honey
- 1 teaspoon fresh thyme or chopped parsley
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to roast the butternut squash, plus a few more minutes to toast bread and walnuts. Overall, expect to spend around 35-40 minutes from start to finish to enjoy this tasty fall appetizer.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, a pinch of salt and pepper, and some fresh sage leaves. Spread everything in a single layer on a baking sheet. Roast for 20-25 minutes until the squash is tender and slightly caramelized. Once done, remove the sage leaves and let the squash cool.
2. Prepare the Apples:
While the squash roasts, place the diced apples into a small bowl. If you want to keep them looking fresh, toss with a little lemon juice to prevent browning. Set aside.
3. Toast the Bread:
Brush the bread slices lightly with olive oil, then toast them under the broiler or in a toaster oven until they are golden and crisp on both sides. This will create a nice crunchy base for your bruschetta.
4. Toast the Walnuts:
In a dry skillet over medium heat, toast the walnuts for 3 to 5 minutes until they’re fragrant, stirring often. Be careful not to burn them! Remove from heat and quickly toss with maple syrup or honey while still warm to coat them well. Set aside.
5. Assemble the Bruschetta:
Spread a generous layer of ricotta or goat cheese on each toasted bread slice. Then, top with a spoonful of the roasted butternut squash, followed by some diced apples. Sprinkle with fresh thyme or chopped parsley.
6. Garnish and Serve:
Finish each bruschetta piece with a few honey-glazed walnuts and a fresh sage leaf. If you like it a bit sweeter, drizzle a little extra maple syrup or honey on top. Serve immediately and enjoy the wonderful combination of warm and fresh fall flavors!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before roasting. This helps prevent excess moisture and ensures nice caramelization.
What Can I Substitute for Ricotta or Goat Cheese?
Feta, cream cheese, or mascarpone are great alternatives. Each will give a slightly different flavor but will still provide that creamy, tangy base.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. It’s best to add the apples fresh when serving to keep their crunch.
Can I Make the Toppings Ahead of Time?
Absolutely! Roast the squash and prepare the walnuts a day ahead, then assemble just before serving to keep the bread crisp.
