Butternut Squash and Beet Bruschetta Recipes

I always think that I like summer and spring produce more than I like fall and winter produce, but every time I get to eat butternut squash my mind changes.  In addition there are so many amazing vegetables and fruits that are in season over the colder months.  I decided that for this episode of SOIGNE that I would make some simple appetizers.  These would be great to serve for the holidays and are actually very easy to make.  The first recipe is a Roasted Butternut Squash with Arugula and Mascarpone Cheese Bruschetta while the other is a Roasted Beet and Lemon Goat Cheese Bruschetta.  You can see in the video that I literally used two pans a little bit of prep time to knock these out and wow were they tasty.  You could probably switch it up to by using the squash with the goat cheese and the beets with the mascarpone.  These Butternut Squash and Beet Bruschetta Recipes are just the beginning of all the cool things you could do with winter and fall produce.  In any event, check out the video below, pin a few pictures and make the recipes!  Cheers.

and that nice big Pinterest picture I promised.

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Butternut Squash and Beet Bruschetta Recipes

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These Butternut Squash and Beet Bruschetta Recipes will be the best appetizers at your next party!

Servings: 20

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients 

For the Butternut Squash Bruschetta:

• 2 cups of medium diced butternut squash
• 1 tablespoon of unsalted butter
• 1 tablespoon of chopped fresh sage
• 1 cup of arugula
• 1/2 cup of mascarpone cheese
• Kosher salt and fresh cracked pepper to taste
• honey
• French baguette crostinis

For the Beet Bruschetta:

• 1 cup of small diced red beets
• 1 teaspoon of olive oil
• 1 tablespoon of red wine vinegar
• 2 ounces of goat cheese
• zest of 1/2 lemon
• juice of 1/2 lemon
• chopped chives
• Kosher salt and fresh cracked pepper to taste
• French baguette crostinis

Instructions

• Butternut: In a large saute pan on medium-high heat with butter add in the butternut squash and pan roast until browned and softened.
• Once they are soft add in the sage, arugula, salt and pepper and mix.
• Season the mascarpone cheese with salt and pepper and spread a small amount on a crostini.
• Top off with a tablespoon of the roasted squash and arugula. Drizzle on a small amount of honey.
• Beet: In a large saute pan on high heat with olive oil add in the beets and caramelize.
• Once they are brown and soft, deglaze with red wine vinegar and season with salt and pepper.
• In a bowl whisk together the goat cheese, lemon zest, lemon juice and salt and pepper and spread a small amount on a crostini.
• Top off with a teaspoon of roasted beets and garnish with chopped chives.

Nutrition

Calories: 50kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 25mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 1635IUVitamin C: 3.4mgCalcium: 23mgIron: 0.3mg

Course: Appetizer, lunch, side

Cuisine: American