Whipped Goat Cheese Butternut Squash Bruschetta
This Whipped Goat Cheese Butternut Squash Bruschetta begins with sliced toasted baguette, topped with whipped goat cheese, arugula, roasted butternut squash, honey, and pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 Slices 1x
Ingredients
Scale
- Baguette
- 2–3 Tablespoons Extra Virgin Olive Oil
- Arugula
- Honey
- Pumpkin Seeds
Roasted Butternut Squash
- 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
Whipped Goat Cheese
- 8 Ounces Goat Cheese, room temperature
- 1/2 cup Heavy Cream
Instructions
- First, preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl mix 2 cups butternut squash, 2 tablespoons olive oil, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- On a rimmed baking sheet lined with foil and sprayed with oil spread out the butternut squash and bake for 18-20 minutes or until the butternut squash is tender. Let cool.
- Slice the baguette into 12 slices, place them on a baking sheet, and brush them with olive oil. Bake on the lowest rack for 7-9 minutes or until toasted.
- While the baguette and butternut squash is roasting, place your 8 ounces goat cheese and 1/2 cup heavy cream in a food processor and blend until smooth. Place the whipped goat cheese in a bowl and set it to the side (chill if desired).
- Spread the goat cheese on top of each slice of baguette, and sprinkle with a little bit of arugula.
- Then top it with the slightly cooled butternut squash, a drizzle of honey, and pumpkin seeds.
- Enjoy!
