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.
Butternut Squash and Beet Bruschetta Recipes
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
Joleen says
Great job on the video! Both look delicious!!
L. Smith @ FirstTimeFoods says
Dude, killer video, thanks!
Chef Billy Parisi says
thanks!! You can see all of them at https://www.billyparisi.com/category/soigne/
Becca @ Amuse Your Bouche says
Wow! What stunning little bites. I love the look of the butternut one especially, so pretty! These would be a great appetiser for a holiday party 🙂
Chef Billy Parisi says
yes, they are really quick to make and dang tasty!
Colleen Thoele says
I’ve never loved beets but butternut squash is a whole other story. Those look DELICIOUS! And so creative. Pinned this.
Chef Billy Parisi says
Thanks, try’em out 🙂
Annie @ Annie's Noms says
I love Bruschetta and this version looks wonderful. Gorgeous photos too! 🙂
Chef Billy Parisi says
thanks! Super easy to make too!