Delicious Fall Bruschetta with Butternut Squash and Apples brings together the warm, sweet flavors of roasted butternut squash and crisp, fresh apples, all piled on toasted bread. The mix of soft, tender squash and the slight crunch from the apples makes every bite a perfect fall treat. It’s simple, colorful, and packed with autumn vibes.
I love making this bruschetta when the weather starts to cool down because it feels fresh and cozy at the same time. Roasting the butternut squash just right gives it a rich sweetness that pairs so well with the tartness of the apples. I usually sprinkle a little cinnamon or nutmeg on top for an extra hint of fall, which always makes the whole kitchen smell amazing.
This bruschetta works wonderfully as an appetizer for family dinners or as a snack when you want something light but satisfying. I like to serve it with a drizzle of honey or a little bit of creamy goat cheese to add a nice touch of richness. It’s such a fun way to celebrate the season and enjoy some simple, fresh ingredients in a new way.
Key Ingredients & Substitutions
Butternut squash: This gives a sweet, nutty base when roasted. If you can’t find it, try kabocha squash or pumpkin for a similar taste and texture.
Apples: Honeycrisp or Gala apples add crispness and a hint of tartness. You can substitute with Fuji or Granny Smith, but note that Granny Smith is tarter and less sweet.
Goat cheese or ricotta: Both add creaminess and contrast the squash’s sweetness. If dairy-free, try a plant-based cream cheese or mashed avocado.
Walnuts or pecans: These nuts add crunch and a toasty flavor. Feel free to swap with almonds or skip if allergic.
How Do You Get the Best Roasted Butternut Squash and Apples for Bruschetta?
Roasting brings out natural sweetness and softens butternut squash and apples while keeping apples slightly firm.
- Cut squash and apples into similar small cubes for even cooking.
- Toss them well with olive oil, thyme, cinnamon, salt, and pepper so all pieces get flavored.
- Spread in a single layer on a baking sheet to avoid steaming.
- Roast at 400°F for about 20-25 minutes, stirring halfway, until squash is tender and caramelized and apples are soft but not mushy.
- Watch closely near the end to prevent burning, especially apples which cook faster.
This careful roasting makes your bruschetta topping sweet, fragrant, and perfectly textured to balance creamy cheese and crunchy bread.
Equipment You’ll Need
- Baking sheet – perfect for roasting squash and apples evenly.
- Parchment paper or silicone baking mat – keeps your pan clean and makes cleanup easy.
- Mixing bowl – to toss the squash and apples with oil and spices smoothly.
- Sharp knife and cutting board – for dicing your squash and apples into even pieces.
- Grill pan or oven-safe baking rack – to toast the bread until crisp.
- Spoon or small spatula – to spread cheese and scoop topping onto bread.
Flavor Variations & Add-Ins
- Swap goat cheese for feta or cream cheese if you prefer a tangier or milder option.
- Add crispy bacon bits or prosciutto for a salty, meaty twist that pairs well with sweet squash and apples.
- Stir in dried cranberries or raisins into the roasted mix for bursts of chewy sweetness.
- Use fresh sage instead of thyme to bring a deeper autumn herb flavor.
Delicious Fall Bruschetta with Butternut Squash and Apples
Ingredients You’ll Need:
For the Roasted Topping:
- 1 medium butternut squash, peeled and diced into small cubes (about 2 cups)
- 1 medium apple (such as Honeycrisp or Gala), peeled and diced into small cubes (about 1 cup)
- 1 tbsp olive oil, plus more for brushing bread
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
For the Bruschetta Base and Garnish:
- 1 baguette, sliced into 1/2 inch thick slices
- 4 oz goat cheese or ricotta cheese, softened
- 1/4 cup chopped walnuts or pecans, toasted
- Fresh rosemary sprigs for garnish
- Honey for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 25 minutes of roasting. Toasting the bread and assembling everything will take another 10 minutes, so plan for about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash and Apples:
Preheat your oven to 400°F (205°C). In a mixing bowl, toss the diced squash and apples with olive oil, thyme, cinnamon, salt, and pepper until coated well. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone mat. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized but apples are still firm.
2. Toast the Bread:
While the topping roasts, brush both sides of the baguette slices with olive oil. Toast them on a grill pan or in the oven until golden and crisp, about 2-3 minutes per side.
3. Assemble the Bruschetta:
Spread a generous layer of softened goat cheese or ricotta on each toasted bread slice. Spoon the roasted squash and apple mixture on top. Sprinkle with toasted walnuts or pecans, and garnish each piece with a fresh rosemary sprig. For extra sweetness, drizzle a little honey over the top if you like. Serve immediately and enjoy the warm flavors of fall!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry to remove excess moisture before roasting. This helps prevent soggy bruschetta topping.
Can I Make This Bruschetta Ahead of Time?
You can roast the squash and apples and toast the bread a few hours in advance. Keep them separate and assemble just before serving to keep the bread crisp.
What Can I Use Instead of Goat Cheese?
Ricotta, cream cheese, or feta all work well as substitutes, depending on your flavor preference. For a dairy-free option, try a plant-based cream cheese or mashed avocado.
How Should I Store Leftovers?
Store leftover toppings and toasted bread separately in airtight containers in the fridge for up to 2 days. Reheat topping gently before assembling fresh bruschetta.