Delicious Fall Bruschetta with Butternut Squash and Apples is a fresh twist on a classic appetizer, bursting with autumn flavors! This recipe combines the sweetness of roasted butternut squash and crisp apples with crunchy toasted bread, making every bite a perfect mix of soft and crispy textures.
I love making this bruschetta when the weather starts cooling down because it feels like a little taste of the season on your plate. The natural sweetness from the squash and apples is balanced nicely with a touch of tangy cheese or a drizzle of balsamic glaze—my go-to is a sprinkle of fresh herbs, which really brightens things up.
This dish is perfect for gatherings or even a cozy snack at home. I often serve it as a starter at fall dinners, and everyone always asks for the recipe. It’s easy to prepare ahead of time, so I can spend more time enjoying company rather than cooking. Plus, it looks so pretty on the table, making it a fun way to share a bit of fall with friends and family.
Key Ingredients & Substitutions
Butternut squash: This veggie adds natural sweetness and creaminess when roasted. You can swap it with sweet potato or pumpkin if butternut isn’t available. Just dice and roast similarly.
Apple: Crisp apples like Fuji or Honeycrisp give a nice tart contrast. Feel free to use Granny Smith for more tang or Gala for extra sweetness.
Baguette or crusty bread: A crunchy base is important for texture. If you prefer gluten-free, use a gluten-free baguette or sturdy crackers as a substitute.
Ricotta or cottage cheese: These cheeses add creaminess without overpowering the flavors. Goat cheese or cream cheese make tasty alternatives too.
Thyme and rosemary: Fresh herbs brighten the dish with their woody aroma. If fresh isn’t on hand, dried herbs work—just use about half the amount.
How Do You Get the Perfect Toasted Bread for Crispy Bruschetta?
Toasted bread is the base for good bruschetta. Here’s how to get it perfectly crispy but not burnt:
- Slice the bread evenly about ½ inch thick so it crisps well but still holds toppings.
- Brush both sides with olive oil for a golden crust and extra flavor.
- Toast in a 400°F oven for 5-7 minutes per side or until golden and firm.
- Alternatively, toast in a hot skillet with a little oil, flipping once.
- While warm, rub one side with a cut garlic clove for subtle aroma.
- Serve immediately so the bread stays crisp under the toppings.
I find brushing oil on both sides and rubbing garlic right after toasting gives the best flavor and crunch every time!
Equipment You’ll Need
- Baking sheet – perfect for roasting the squash and apples evenly without crowding.
- Mixing bowl – you’ll toss the veggies with oil and seasoning easily here.
- Sharp knife – helps you dice squash and apples into small, even pieces safely.
- Cutting board – essential for prepping your produce securely.
- Brush – great for applying olive oil evenly to the bread slices before toasting.
- Oven or skillet – to toast the bread until crispy and golden.
Flavor Variations & Add-Ins
- Add crumbled goat cheese instead of ricotta for a tangier flavor that pairs well with the sweet squash and apple.
- Mix in chopped walnuts or pecans into the topping for a crunchy texture boost and nutty taste.
- Try swapping apples for pears for a softer, sweeter bite that also roasts nicely.
- Sprinkle cinnamon or nutmeg on the roasted squash and apples to enhance the warm fall spices.
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 Fuji or Honeycrisp), diced into small cubes
- 1 tablespoon olive oil (plus more for brushing bread)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
For the Bread and Assembly:
- 1 baguette or crusty bread, sliced about ½ inch thick
- 1 cup ricotta cheese or cottage cheese
- 1 garlic clove, peeled
- Fresh rosemary sprigs, for garnish (optional)
- 1 tablespoon honey or maple syrup (optional for drizzling)
How Much Time Will You Need?
This recipe takes about 35 minutes total: 10 minutes to prep your ingredients, 20-25 minutes roasting the squash and apples, and 5-7 minutes to toast the bread and assemble the bruschetta. It’s a quick and easy fall appetizer you can prepare in under 40 minutes!
Step-by-Step Instructions:
1. Roasting the Butternut Squash and Apples:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash and apple with 1 tablespoon of olive oil, thyme, and a pinch of salt and pepper. Spread the mixture evenly on a parchment-lined baking sheet. Roast for 20-25 minutes until tender and golden brown, stirring once halfway through. Set aside.
2. Toasting the Bread:
Slice the baguette into about ½-inch thick pieces. Brush both sides lightly with olive oil. Arrange them on a baking sheet and toast in the oven for 5-7 minutes until golden and crispy. Alternatively, you can toast the bread in a skillet over medium heat.
3. Assembling the Bruschetta:
While the bread is still warm, gently rub one side of each slice with the peeled garlic clove for a subtle aroma. Spread a generous layer of ricotta or cottage cheese on each slice. Spoon the roasted butternut squash and apple mixture over the cheese. Garnish with fresh rosemary sprigs or thyme leaves. For a sweet touch, drizzle honey or maple syrup on top if you like. Serve immediately and enjoy your tasty autumn snack!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can use frozen butternut squash! Just make sure to thaw it completely and pat dry to remove excess moisture before roasting. This helps prevent soggy topping on your bruschetta.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, try cream cheese, goat cheese, or cottage cheese. Each will give a different texture and flavor, but all pair nicely with the roasted squash and apple flavors.
How Should I Store Leftover Bruschetta?
Since the bread can get soggy, it’s best to store the topping separately in an airtight container in the fridge for up to 3 days. Toast fresh bread slices when ready to serve and assemble just before eating.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and roast the squash and apples a day ahead and keep them refrigerated. Toast the bread and assemble the bruschetta right before serving for the best crunch and flavor.
