Best 7 Roasted Grape And Butternut Squash Bruschetta Recipes
Indulge in a delightful culinary journey with our roasted grape and butternut squash bruschetta, a symphony of flavors that will tantalize your taste buds. This delectable appetizer combines the sweetness of roasted grapes, the earthy notes of butternut squash, and the tangy freshness of goat cheese, all nestled atop crispy, toasted baguette slices. But that's not all! Our article also features an array of bruschetta recipes, each offering a unique twist on this classic Italian dish. From savory combinations like roasted red pepper and pesto to vibrant options like avocado and tomato, there's a bruschetta recipe here to suit every palate. Prepare to embark on a culinary adventure as we explore the world of bruschetta, one flavorful bite at a time.
Here are our top 7 tried and tested recipes!
ROASTED BUTTERNUT SQUASH BRUSCHETTA RECIPE
Roasted Butternut Squash Bruschetta. Chewy baguette topped with goat cheese, arugula, roasted butternut squash and tomatoes!
Provided by Jennifer Debth
Categories Appetizer
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Place tomatoes and squash onto prepared baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, and salt.
- Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is tender.
- Remove from oven and toss in walnuts.
- Cool slightly before assembling.
- Taste and re-season, if necessary.
- Take a piece of sliced baguette and spread on goat cheese. Top with arugula and then butternut mixture.
- Enjoy!
Nutrition Facts : Calories 109 kcal, Carbohydrate 15 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BRUSCHETTA
Steps:
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
BUTTERNUT SQUASH WITH GRAPES
Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.
Provided by Jess2011
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
- Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 16 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 92.6 mg, Sugar 6.3 g
ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE
If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.
Provided by Geema
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
- Season generously with salt and pepper and toss to coat everything well.
- Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
- Sprinkle with pine nuts and serve.
Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8
ROASTED BUTTERNUT SQUASH DIPPERS
When it comes to fries, I've made everything from apple and carrot to pumpkin and zucchini. The sour cream sauce is just heavenly. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (2/3 cup dip).
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Peel, halve and seed squash; cut into 3x1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once., Sprinkle with seasonings. Mix dip ingredients; serve with squash.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 303mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 8g fiber), Protein 3g protein.
GREEK BRUSCHETTA
In Greece they make this dish with rusks - twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye. You can make your own rusks by drying out thick slices of whole grain bread in the oven. It's a good way of preserving bread before it goes stale or moldy, but it does take about eight hours. For a quicker version, toast thick pieces of bread - or just look for rusks in a local Greek market.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
- Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
- Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.
Tips:
- Choose ripe and flavorful grapes and butternut squash. This will ensure that your bruschetta has the best possible flavor.
- Roast the grapes and butternut squash until they are caramelized. This will give them a delicious smoky flavor.
- Use a good quality balsamic vinegar. The balsamic vinegar will add a touch of sweetness and acidity to the bruschetta.
- Make sure the bread is toasted until it is crispy. This will help it to hold up to the toppings.
- Garnish the bruschetta with fresh herbs, such as basil or thyme. This will add a touch of freshness and flavor.
Conclusion:
Roasted grape and butternut squash bruschetta is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks, and it can also be enjoyed as a light meal. The combination of sweet grapes, savory butternut squash, and tangy balsamic vinegar is sure to please everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
