Best 7 Roasted Grape And Butternut Squash Bruschetta Recipes

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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.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH BRUSCHETTA RECIPE



Roasted Butternut Squash Bruschetta Recipe image

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

1/2 pound grape tomatoes (halved)
1 pound butternut squash (peeled de-seeded and cubed into 1/4-1/2 in chunks)
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon salt (more to taste)
1/4 cup walnuts
arugula
goat cheese
baguette (sliced)

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



Bruschetta image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 12 to 24 toasts

Number Of Ingredients 3

1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

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



Butternut Squash with Grapes image

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

¼ cup pine nuts
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ pound seedless red grapes
½ cup chopped sweet onion
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
6 fresh sage leaves, chopped

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



Roasted Butternut Squash, Red Grapes and Sage image

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

1 butternut squash, peeled and cut into 1 1/2 inch pieces
1 1/2 cups red seedless grapes
1 medium onion, but into 1 inch pieces
1 tablespoon fresh sage, sliced into thin ribbons
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
salt and pepper
1/4 cup pine nuts, toasted

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



Roasted Butternut Squash Dippers image

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

1 small butternut squash (about 2 pounds)
2 teaspoons olive oil
1 teaspoon Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
DIP:
1/2 cup sour cream
2 tablespoons maple syrup

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



Greek Bruschetta image

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

4 thick slices whole-grain country bread
1/4 cup finely chopped red onion
1 pound ripe, locally grown tomatoes
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon capers, rinsed
1 garlic clove, minced or puréed
1 tablespoon chopped fresh dill or parsley
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 to 2 ounces feta, crumbled (optional)
2 teaspoons dried oregano

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



Roasted Butternut Squash, Red Grapes, and Sage image

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

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

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.

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