Description
This Whipped Goat Cheese Butternut Squash Bruschetta is a delightful, fall-inspired appetizer featuring creamy whipped goat cheese, roasted butternut squash, arugula, honey, and pumpkin seeds, all served on crispy toasted baguette slices.
Ingredients
Scale
- 1 Baguette
- 2–3 Tablespoons Extra Virgin Olive Oil
- 1–2 Cups Arugula
- Honey (to taste)
- 2–3 Tablespoons Pumpkin Seeds
- 2 Cups Butternut Squash, cubed small
- 2 Tablespoons Olive Oil
- 1/4 Cup Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 8 Ounces Goat Cheese, room temperature
- 1/2 Cup Heavy Cream
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with oil.
- In a medium bowl, combine cubed butternut squash with olive oil, brown sugar, cinnamon, salt, and pepper. Mix until evenly coated.
- Spread the squash on the baking sheet and roast for 18–20 minutes until tender. Let cool.
- Slice the baguette into 12 pieces, brush with olive oil, and toast in the oven for 7–9 minutes until golden and crispy.
- In a food processor, blend goat cheese and heavy cream until smooth. Set aside.
- Once everything is ready, spread a layer of whipped goat cheese on each baguette slice, top with arugula, roasted butternut squash, a drizzle of honey, and pumpkin seeds.
- Serve immediately and enjoy!
Notes
- You can chill the whipped goat cheese for a firmer texture if desired.
- If you have leftovers, store the whipped goat cheese and roasted butternut squash separately and assemble when ready to serve.
- For a vegan version, swap goat cheese with a plant-based cream cheese alternative and honey with agave syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg