butternut bruschetta is up for the perfect recipe award!
From time to time, all of the stars line up and a perfect recipe is born. First of all, the name of the squash begins with BUTTER – you can’t go wrong with that! My definition of a perfect recipe goes like this:
- a combination of irresistible texture and flavor
- a stunning color combination
- a secret ingredient
- something you can serve or bring to a dinner party that is the topic of the conversation all night
Usually this caliber of recipe evolves slowly through the years with some careful additions and deletions. Well not this bruschetta! All of the colors and flavors just popped into my head one day. And just in time for the fall entertaining season!
did someone say herby feta cheese spread????
It all starts with roasting your butternut squash in your oven. I used to fuss over peeling that big squash and trying to cut it into big chunks. Sooner or later, I discovered that it is much easier to cut that big butternut squash in half and roast it in the oven without cutting it into pieces. While the squash is roasting in the oven, you can start mixing up the herby feta cheese spread. A food processor immediately does the trick, but you may also whisk it by hand. The herby cheese spread consisting of feta and cream cheese, a flavored white balsamic, and fresh thyme sprigs is a particularly delicious counterpoint to the rich roasted squash.
All that is left is the topping. I decided that roasted pepitas would bring the perfect color and crunch to the bruschetta. It is very important to quickly roast the pepitas to make them extra crunchy and rich in flavor. Of equal importance to a crunchy topping is a rich and savory drizzle. Pomegranate molasses – my new favorite fall obsession is the crowning touch to finish the bruschetta. https://myheadisfullof.compomegranatemolasses/
Who doesn’t love an appetizer that represents all of the colors of the season???
How can one little bruschetta pack so much beauty and flavor explosion? All of the colors of the season are represented. The russet orange of the butternut squash, the loden green roasted pepitas, and the robust ruby red of the pomegranate molasses. These little butternut bruschetta are almost too pretty to eat! If you are interested in a showy off appetizer for your next fall dinner, the search has ended right here!
butternut bruschetta with feta cheese spread
a scrumptious nod to the fall season with roasted butternut squash, pomegranate molasses, roasted pepitas, and an herby feta cheese spread… what’s not to love??
- Prep Time: 30 minutes
- Cook Time: 1
- Total Time: 1 1/2 hours
- Yield: one baguette of bruschetta 1x
- Category: appetizer
- Method: mix and oven
1 baguette sliced diagonally
1 butternut squash, roasted and cut in small squares
olive oil, salt and pepper for roasting squash
herby cheese spread:
8 0z softened cream cheese
8 0z feta cheese
1 TB olive oil
1 TB flavored white balsamic ( I used cranberry pear )
zest and juice from 1 lemon
salt and white pepper to taste
12 sprigs of fresh thyme stripped
1/2 cup roasted pepitas
1/4 to 1/2 cup pomegranate molasses to drizzle on the top ( please see https://myheadisfullof.com/pomegranatemolasses/
Preheat oven to 400 degrees
Cut butternut squash in half and place on baking sheet
Brush with olive oil, salt and pepper
Roast for 45 minutes to 1 hour until golden brown
Remove from oven and allow to cool. Cut into small squares. You may sprinkle the small squares with additional salt and pepper if desired
While squash is roasting, prepare the herby cheese spread:
Combine herby cheese spread ingredients in a food processor and combine until creamy. Alternatively, you may mix in a bowl with a whisk
Cut baguette and spread with thick shmear of herby cheese spread
Place 4-5 cut pieces of squash on top of the herby cheese spread
Sprinkle with roasted pepitas ( Place pepitas in dry saute pan and warm on medium heat until oils are released and the pepitas are golden brown )
Drizzle with pomegranate molasses
Place on serving tray and watch them disappear!
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