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Butternut Squash and Beet Bruschetta Recipes
These Butternut Squash and Beet Bruschetta Recipes will be the best appetizers at your next party!
Servings:
20
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
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:
50
kcal
Carbohydrates:
2
g
Protein:
1
g
Fat:
4
g
Saturated Fat:
2
g
Cholesterol:
8
mg
Sodium:
25
mg
Potassium:
75
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
1635
IU
Vitamin C:
3.4
mg
Calcium:
23
mg
Iron:
0.3
mg
Author:
Chef Billy Parisi