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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!
Course Appetizer, lunch, side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Calories 50kcal

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: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1635IU | Vitamin C: 3.4mg | Calcium: 23mg | Iron: 0.3mg