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Fall Bruschetta with Butternut Squash

Fall Bruschetta with Butternut Squash: Cozy Flavor Bliss

This fall bruschetta with butternut squash combines sweet apples, tangy goat cheese, and zesty chutney for a delightful appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chutney
  • 2 cups Granny Smith Apples Diced; can substitute with Honeycrisp
  • 1 large Red Onion Diced; can use shallots instead
  • 1 tbsp Fresh Ginger Minced; ground ginger works but use less
  • 2 cloves Garlic Minced; fresh preferred
  • 2 tbsp Apple Cider Vinegar Can substitute with white wine vinegar
  • 2 tbsp Light Brown Sugar Replace with honey or maple syrup if desired
  • 1/4 cup Raisins Can substitute with dried cranberries or currants
  • 1/4 cup Dried Cranberries Can swap with chopped dried apricots
  • 1/2 tsp Kosher Salt Use less table salt if substituting
  • to taste Black Pepper Freshly cracked
  • 2 tbsp Olive Oil Can use avocado oil instead
  • 1/2 Lemon Zest Juice is optional but recommended
For the Crostini
  • 1 loaf Ficelle or Baguette Any crusty bread will work
  • 8 oz Goat Cheese Substitute with ricotta or cream cheese if desired

Equipment

  • medium pot
  • baking sheet
  • oven
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced red onion and sauté for about 6 minutes until translucent.
  2. Stir in 1 tablespoon of minced fresh ginger and 2 cloves of minced garlic, cooking for 3 minutes until fragrant.
  3. Stir in 2 tablespoons of apple cider vinegar, 2 tablespoons of light brown sugar, 1/4 cup of raisins, 1/4 cup of dried cranberries, 1/2 teaspoon of kosher salt, and black pepper to taste.
  4. Let the mixture simmer on medium-low heat for 20 minutes, stirring occasionally.
  5. Incorporate 2 cups of diced Granny Smith apples and juice and zest of half a lemon if using. Cook for another 10 minutes until apples are tender.
  6. Remove the chutney from heat and allow it to cool to room temperature.
  7. Preheat your oven to 400°F (200°C). Slice baguette into 1/2-inch thick pieces and brush with olive oil. Toast for 6-8 minutes until golden brown.
  8. Spread a layer of creamy goat cheese over each toasted bread slice and top with a spoonful of chutney.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure bread is toasted just before serving to maintain crispiness. Use fresh ingredients for best flavors.

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