Delicious Fall Bruschetta with Butternut Squash and Apples is a perfect way to celebrate all the cozy flavors of autumn. This dish combines the sweetness of roasted butternut squash and crisp apples with a crunchy toasted bread base, making every bite a delightful mix of textures and tastes.
I love making this bruschetta when the weather starts to cool down—there’s something so comforting about those warm, slightly caramelized pieces of squash paired with fresh apples. It’s an easy dish to prepare, and I usually roast the squash and apples with a little cinnamon and nutmeg to bring out their natural sweetness even more.
My favorite way to enjoy this bruschetta is as a snack when friends come over or as a light appetizer before dinner. It feels fancy but is actually very simple to make. Plus, it’s a fun way to use fresh fall ingredients and show off the season’s best flavors without much fuss.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the recipe, giving it a sweet, nutty flavor and soft texture. If you can’t find butternut squash, try using sweet potatoes or pumpkin as great alternatives.
Apples: I prefer sweeter varieties like Gala or Honeycrisp because they add a fresh crispness. If you want a tart note, Granny Smith apples work well too.
Bread: A rustic baguette or Italian bread is perfect for its sturdy texture and slight chewiness. You can swap for sourdough or even a whole-grain bread if you like.
Cream Cheese or Ricotta: Either works for the creamy base on the bread. For a dairy-free option, try a plant-based cream cheese or mashed avocado for creaminess.
Walnuts: These add a nice crunchy contrast. Pecans or toasted almonds can be tasty substitutes if you prefer.
How Do I Perfectly Roast Butternut Squash and Apples for the Best Flavor?
Roasting is key to bringing out the natural sweetness and soft texture.
- Cut your squash and apples into small, even cubes so they roast evenly.
- Toss with olive oil, cinnamon, nutmeg, salt, and pepper to coat every piece well.
- Spread in a single layer on a baking sheet to avoid steaming.
- Roast at 400°F (200°C) for 20-25 minutes, stirring halfway through to brown all sides.
- Look for tender squash and slightly caramelized edges—that’s when the flavors really pop.
Giving the mixture a bit of time to cool before piling on the bread helps keep the topping in place and maintains the toast’s crunch.
Equipment You’ll Need
- Baking sheet – perfect for roasting the butternut squash and apples evenly.
- Mixing bowl – makes it easy to toss the squash and apples with seasonings.
- Sharp knife – helps you dice the squash and apples into small, even pieces safely.
- Cutting board – provides a clean, stable surface for chopping ingredients.
- Spoon or spatula – great for stirring and spreading the cream cheese on the bread.
- Oven – needed for roasting and toasting the bread to crispy perfection.
Flavor Variations & Add-Ins
- Swap walnuts for toasted pecans or sliced almonds for a different crunchy texture and flavor.
- Try adding a sprinkle of sharp goat cheese instead of cream cheese for a tangy twist.
- Include a pinch of chili flakes or smoked paprika in the squash mix to add subtle heat and depth.
- Use pears instead of apples for a slightly softer, sweeter topping that pairs well with the squash.
Delicious Fall Bruschetta with Butternut Squash and Apples
Ingredients You’ll Need:
For the Topping:
- 1 small butternut squash, peeled and diced into small cubes (about 2 cups)
- 1 medium apple (such as Gala or Honeycrisp), peeled and diced into small cubes (about 1 cup)
- 2 tbsp olive oil, divided
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
For the Base and Garnish:
- 1 baguette or rustic Italian bread, sliced about 1/2 inch thick
- 4 oz cream cheese or ricotta cheese, softened
- 1/4 cup chopped walnuts, toasted
- Fresh rosemary or thyme sprigs for garnish
- 1 tbsp honey (optional, for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes in the oven for roasting and toasting. You’ll spend a few minutes assembling the bruschetta before serving, making it roughly a 40-minute total time from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash and Apples:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a mixing bowl, toss the diced butternut squash and apple with 1 tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper until well coated. Spread them out in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
2. Toast the Bread:
While the squash and apples roast, arrange the baguette slices on a separate baking sheet. Lightly brush each slice with the remaining tablespoon of olive oil. Toast in the oven for 5-7 minutes, or until the bread is golden and crispy.
3. Assemble the Bruschetta:
Once roasted, allow the squash and apples to cool just a bit. Spread a thin layer of cream cheese or ricotta on each toasted bread slice. Top evenly with the roasted butternut squash and apple mixture. Sprinkle with toasted walnuts and garnish each piece with a fresh sprig of rosemary or thyme. If you like, drizzle a little honey on top for extra sweetness. Serve immediately and enjoy!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, frozen butternut squash works well! Just thaw it completely and pat dry any excess moisture before roasting to avoid soggy bruschetta.
What Can I Substitute for Cream Cheese or Ricotta?
You can use goat cheese for a tangier flavor or a dairy-free spread if you prefer. Mashed avocado also adds a creamy texture with a fresh twist.
How Should I Store Leftover Bruschetta?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the toast crisp, store the topping separately and assemble just before serving.
Can I Prepare This Recipe Ahead of Time?
Absolutely! Roast the butternut squash and apples ahead and keep them refrigerated. Toast the bread and assemble just before serving for best texture and flavor.
