- 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