Butternut Squash Bruschetta
This delightful, vegan butternut squash bruschetta is the perfect Fall appetizer for holiday gatherings and entertaining.
This yummy twist on classic bruschetta is always a hit at the appy table. The squash is a little sweet and a little tangy and pairs so nicely with fresh toasted baguette. This dish works great as a holiday appetizer or for anytime you’re entertaining guests.
This recipe is vegan, refined sugar-free and can be oil-free. It can be made gluten-free if you use gluten-free bread.
Squash Bruschetta Ingredients
Here’s what you’ll need to make this yummy squash appetizer:
- Squash. You’ll need 1 large butternut squash or about 6 cups cubed. You want a fairly small cube since we’ll be piling the mixture onto slices of baguette. See the pics below for how small to cut the squash.
- Baguette. Any kind of baguette works. Try Italian, French or sourdough. I like to lightly toast the baguette but it can also be left un-toasted if you prefer it a little softer.
- Olive oil. I used a little olive oil to roast the squash but it can be left out if you want to keep the recipe oil-free.
- Maple syrup. Maple syrup adds the perfect sweetness to the recipe and keeps things refined sugar-free. It can be substituted with agave or raw honey. Keep in mind honey is not vegan.
- Dried sage. Sage and squash are a classic combo. To keep things simple, the recipe calls for dried sage rather than fresh. If you have fresh sage on hand, use about 2 tbsp finely chopped to replace the 2 tsp dried.
- Balsamic vinegar. Balsamic is a must for bruschetta. Go with the best balsamic you can get your hands on…but of course, any balsamic will do.
- Green onion. The squash gets tossed with some fresh green onion to liven things up at the end.
Looking for a more traditional recipe? Don’t miss my vegan tomato basil bruschetta!
How to Make Squash Bruschetta
This lovely Fall appetizer is easy to make with just a handful of simple ingredients. Here are the steps:
- Peel and cube the squash then mix with the garlic, balsamic vinegar, sage, oil, maple syrup, salt and pepper.
- Roast the squash until tender and browned.
- In the meantime, lightly toast the baguette. This is optional but I like it lightly toasted.
- Mix the roasted squash with green onion and a little addition balsamic and maple syrup.
- Spoon the squash mixture onto the toasted baguette and enjoy!
More Vegan Sides
Here are some more party-friendly sides and appetizers perfect for holidays and entertaining:
- Roasted Red Pepper Hummus
- Spiced Chickpeas with Mushroom and Garlic
- Skillet Green Beans with Garlic and Onions
- Vegan Tomato Basil Bruschetta
- Vegan Jalapeño Poppers
- Vegan Buffalo Dip
- Vegan Spinach Artichoke Dip
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This version of bruschetta is made with maple garlic roasted butternut squash for a delicious twist on the classic that everyone will love. Perfect as a holiday appetizer!
- 1 large butternut, peeled and cut into 1/4 inch cubes (approx. 6 cups cubed)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar (plus an additional 1 tsp)
- 1 tbsp maple syrup (plus an additional 1 tsp)
- 3 cloves garlic, minced
- 2 tsp dried sage
- pinch of salt and pepper
- 2–3 green onions, finely chopped
- 1 baguette, sliced into rounds
- optional, balsamic reduction to drizzle on top, see notes
- Preheat oven to 425 degrees F and line a large baking tray with parchment paper.
- Peel and dice squash and add to a large mixing bowl. Mix with everything except the green onion and additional teaspoon of maple syrup and balsamic vinegar.
- Spread the butternut squash mixture on the prepared baking tray in a single layer. If you need to use 2 trays, that’s fine. Roast for 30-35 minutes until tender and starting to brown.
- When the squash has about 5 minutes left, place the sliced baguette on a baking tray and lightly toast in the oven. Be careful not to burn. You can also leave it un-toasted or toast it later if you’re preparing the butternut squash topping in advance.
- Remove squash from oven and add back into the mixing bowl. Toss with the green onion and additional teaspoon of maple syrup and balsamic.
- Spoon the butternut squash mixture onto the toasted pieces of baguette. Drizzle with balsamic reducing, if using. Serve right away.
To make a balsamic reduction drizzle, heat 1 cup of balsamic vinegar in a saucepan over medium heat until it comes to a light boil. Reduce to medium-low and lightly simmer until it’s thickened and reduced by about half, stirring occasionally. For a lightly sweetened balsamic reduction, add 1 tbsp sweetener of choice such as brown sugar, maple syrup, agave or coconut sugar.
- Serving Size: 1 piece
- Calories: 104
- Sugar: 2 g
- Sodium: 176 mg
- Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 4 g
Keywords: vegan bruschetta recipe