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Fall Bruschetta with Butternut Squash

Fall Bruschetta with Butternut Squash: Cozy Autumn Flavor Delight

A vibrant Fall Bruschetta with Butternut Squash recipe featuring sweet-sour chutney and creamy goat cheese, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chutney Ingredients
  • 2 tablespoons olive oil for sautéing
  • 1 medium red onion diced
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • ¼ cup apple cider vinegar can substitute with white vinegar
  • ¼ cup light brown sugar can substitute with coconut sugar
  • ½ cup raisins try dried cranberries for a twist
  • ¼ cup dried cranberries or dried cherries as substitutes
  • ½ teaspoon kosher salt adjust to taste
  • to taste black pepper freshly cracked
  • 3 cups Granny Smith apples diced
  • 1 each lemon juice and zest (optional)
Crostini Ingredients
  • 1 French ficelle or baguette sliced into ¼-inch pieces
  • to taste olive oil for brushing
  • approximately goat cheese for spreading
Seasoning
  • to taste kosher salt
  • to taste black pepper

Equipment

  • medium pot
  • Baking sheet
  • Oven

Method
 

Chutney Preparation
  1. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add diced red onion and sauté until translucent, about 6 minutes.
  2. Stir in minced fresh ginger and minced garlic, cooking for another 3 minutes until fragrant and the onions are soft.
  3. Stir in apple cider vinegar, light brown sugar, raisins, dried cranberries, kosher salt, and black pepper. Allow to simmer for approximately 20 minutes.
  4. Add diced Granny Smith apples along with the lemon juice and zest (optional). Cook for an additional 10 minutes until apples are tender.
  5. Remove from heat and let it cool to room temperature.
Crostini Preparation
  1. Preheat oven to 400°F (200°C). Brush sliced ficelle or baguette with olive oil, then place on a baking sheet.
  2. Toast in the oven for 6 to 8 minutes, or until golden brown and crisp.
Assembly
  1. Spread a generous layer of goat cheese on each toasted crostini.
  2. Top each piece with a spoonful of prepared apple chutney.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Assemble bruschetta just before serving to keep crostini crispy and flavors bright. Store leftover chutney in an airtight container for up to one week.

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