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Delicious Fall Bruschetta with Butternut Squash and Apples – Cozy Harvest Appetizer for Thanksgiving Gatherings

Delicious Fall Bruschetta with Butternut Squash and Apples

This fall-inspired bruschetta is the perfect seasonal appetizer, combining roasted butternut squash, crisp apples, creamy goat cheese, and a touch of balsamic glaze. It’s colorful, cozy, and ideal for Thanksgiving, autumn parties, or harvest boards.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 small butternut squash peeled and diced
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
Apple Mixture
  • 2 apples diced (Honeycrisp or Fuji)
  • 2 tbsp fresh sage or thyme chopped
  • 1 tsp olive oil for apple mix
To Serve
  • 1 French baguette sliced ½-inch thick
  • 2 tbsp olive oil for brushing bread
  • 4 oz goat cheese or ricotta optional, for spreading
  • balsamic glaze for drizzling

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast on a baking sheet for 25 minutes, stirring halfway through.
  2. While the squash roasts, slice baguette and brush with olive oil. Toast in oven for 5–7 minutes until lightly golden and crisp.
  3. In a bowl, mix diced apples with fresh sage and a drizzle of olive oil. Set aside.
  4. To assemble, spread goat cheese or ricotta on toasted baguette slices. Top with a spoonful of roasted squash and apple mixture.
  5. Drizzle balsamic glaze over the top and serve warm or at room temperature.

Notes

You can roast the squash in advance and refrigerate until needed. Add toasted pumpkin seeds or pomegranate seeds for extra crunch and color. Use gluten-free bread or sweet potato slices for a gluten-free option.