This delightful, vegan butternut squash bruschetta is the perfect Fall appetizer for holiday gatherings and entertaining.

A plate of butternut squash bruschetta.

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

A plate of butternut squash 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:

  1. Peel and cube the squash then mix with the garlic, balsamic vinegar, sage, oil, maple syrup, salt and pepper.
  2. Roast the squash until tender and browned.
  3. In the meantime, lightly toast the baguette. This is optional but I like it lightly toasted.
  4. Mix the roasted squash with green onion and a little addition balsamic and maple syrup.
  5. Spoon the squash mixture onto the toasted baguette and enjoy!
Chopped butternut squash on a cutting board.
Toasted baguette on a baking tray.
Cubed butternut squash in a mixing bowl with garlic, oil and vinegar.
Roasted butternut squash and green onion in a mixing bowl.
A plate of butternut squash bruschetta.

More Vegan Sides

Here are some more party-friendly sides and appetizers perfect for holidays and entertaining:

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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A plate of butternut squash bruschetta.

Butternut Squash Bruschetta

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 24 bruschetta
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan
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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
  • 23 green onions, finely chopped
  • 1 baguette, sliced into rounds
  • optional, balsamic reduction to drizzle on top, see notes


  1. Preheat oven to 425 degrees F and line a large baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Remove squash from oven and add back into the mixing bowl. Toss with the green onion and additional teaspoon of maple syrup and balsamic.
  6. 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