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.
When I started recipe developing this Whipped Goat Cheese Butternut Squash Bruschetta, I had no idea how much Roger (and I) would love this fall appetizer recipe!
Sometimes Roger likes a recipe, sometimes he loves it, and sometimes he raves about it.
This is one that he has raved about for a while now!
I feel like August is off to a great start with fall recipes, as the first 3 I have shared have all been some of our favorite fall foods.
Between the Pumpkin Spice Crinkle Cookies, the Apple Cinnamon Monkey Bread, and this butternut squash crostini with whipped goat cheese, I think this fall is going to be filled with amazing fall flavors!
This Whipped Goat Cheese Butternut Squash Bruschetta is so easy to create, and you could easily make adjustments to your personal preferences.
You could swap the arugula for spinach, the butternut squash for pumpkin, or the whipped goat cheese for whipped ricotta.
But personally, we both love this fall appetizer just the way it is!
What’s not to love about a crunchy baguette topped with creamy cool whipped ricotta, peppery arugula, roasted butternut squash, sweet honey, and salty pumpkin seeds!?
It’s the perfect combo!
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
- 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!
I hope you enjoy your Whipped Goat Cheese Butternut Squash Bruschetta!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make this Whipped Goat Cheese Butternut Squash Bruschetta, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious fall appetizer and so that I can share your image on my stories!
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What is your favorite fall appetizer?
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With love, Giusti
Love the Lord, all his faithful people!
The Lord preserves those who are true to him,
but the proud he pays back in full. Be strong and take heart, all you who hope in the Lord.
Psalm 31:23-24 NIV
