Mouthwatering simple and charming Honey-roasted butternut squash bruschetta
Ah, bruschetta! The foundation of my Italian childhood:) I never refuse good bruschetta…no matter what the season. So what can we do when Fall arrives and ripe tomatoes are no longer in season? …here is my recipe for Ricotta, Honey-roasted Butternut Squash, and Crispy Sage Bruschetta.
About Bruschetta
The perfect bruschetta is so much more than just a piece of toast.
Pronounced “broo-sket-ta”, it is a word that comes from the Italian verb “bruscare”, which literally means to cook over the coals. So the name actually refers to the bread part of the dish and not to its classic tomato topping.
Preparing a piece of hot, crisp, fragrant bruschetta to the point of perfection involves grilling over charcoal. It’s perfectly alright to grill the bread in the oven as long as you don’t skip the garlic part! Rule number one of the perfect bruschetta is rubbing the toasted bread with garlic while it’s still warm.
Bruschetta is one of those dishes when it’s worth it to get the posh extra virgin olive oil bottle out of the cupboard. Good quality extra virgin olive oil is necessary as the warmth from the toast will bring out all its nutty flavor.
What type of bread is best to use for bruschetta?
The traditional choice is Italian Sourdough. It’s perfect for bruschetta because it produces a crisp crust and the crumb doesn’t have many large holes. Great for holding your topping.
That said, it is totally fine to use any rustic, crusty bread. If you are lucky enough to have a good bakery near you, artisan bread makes a world of difference. A baguette is perfect for making a party appetizer. Just make sure that you cut the bread diagonally to have slightly longer slices.
It is important to note that bruschetta is considered finger food and is never eaten with cutlery. Because the toast is the vehicle to transport the food to your mouth.
What to love about bruschetta
- It’s a light, simple and delicious meal that can be knocked out in minutes
- It can be served as a starter, as a side with soup, or as a main
- It has a base that allows you to add a range of ingredients to create amazing variations
- it’s quick and easy comfort food which is also healthy and tasty
- It’s a great way to use stale bread
Whipped Ricotta, Honey-roasted Butternut Squash, and Crispy Sage Bruschetta
Equipment
- blender
Ingredients
For the bruschetta:
- 4 slices of country bread (or 1/2 baguette) sliced 1 – 1/2 inches thick
- 1 large clove of garlic
- Extra virgin olive oil
For the whipped ricotta:
- 1 – 1/2 cups whole-milk ricotta
- 1/2 cups feta cheese
- 3 tbsp natural greek yogurt
- 1 tbsp extra virgin olive oil
- 1/2 lemon, zest and juice
- 1 pinch ground nutmeg
- 1 pinch white pepper
For the topping:
- 1/2 butternut squash
- 1 tbsp acacia honey
- 1 tbsp extra virgin olive oil
- 1 pinch of salt
- 1 pinch pepper
- A bunch of fresh sage leaves, approximately 1oz, without stems, washed and very carefully dried
- Extra 2tbsp olive oil for cooking the sage leaves.
Instructions
- Preheat the oven to 400°F.
- Peel, seed, and cut the butternut squash into 1/2-inch cubes.
- In a large bowl, toss the squash with the EVO oil and the acacia honey. Season with salt and pepper. Arrange in a single layer on a baking sheet lined with baking paper. Roast, stirring occasionally, until squash is golden and tender, 25-30 minutes.
- In the meantime, put the ricotta, feta, yogurt, oil, zest, and juice of lemon, nutmeg, and pepper in a food processor and blend until smooth. Set aside.
- Heat the remaining 2 tablespoons of oil in a pan over medium-high heat. Working in batches, add sage leaves and cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain.
- Place the bread slices out on a sheet pan and brush each with a little EVO oil. Grill until they are golden brown, about 6 minutes. Flip them halfway through.
- Spread the ricotta mixture over the grilled bread slices. Add a spoonful of the roasted butternut squash and top each slice with a few crispy sage leaves. Serve immediately.
If you liked this recipe check also my Quinoa Salad with Roasted Sweet Potatoes, Broccoli and, Tahini Dressing.
