Roasted Butternut Squash & Apple Bruschetta
Cottage cheese has found its way into so many different recipes — it can be seen in everything from quiche to pancakes, appetizers to dessert plates — and we’re here for it. So here for it, in fact, that we’ve developed this Roasted Butternut Squash & Apple Bruschetta recipe just in time for you to add it to your Thanksgiving appetizer list. And if you do, you certainly will not regret it.
We love cottage cheese because it’s a nutritional powerhouse, often packing over 10 grams of protein per serving (depending on the brand, of course). It’s also as versatile as can be. Scoop it into a bowl with a side of fresh fruit, use it as a tasty dip for your daily dose of veggies or work it into scrambled eggs for a touch of creaminess. No matter how you use it, you’re sure to get a good-for-you boost that doesn’t leave you hungry.
Health benefits aside, this recipe has everything you want in an autumn appetizer. The warm, roasted squash and Honeycrisp apples — coated in cinnamon and nutmeg and baked until perfectly golden brown — are pure magic. The drizzle of balsamic glaze adds just the right smidge of savory sweetness while the cool cottage cheese and dried sage provide a clean and refreshing finish. Every delightful and crunchy bite is well balanced, filling you with all the fall feelings. And those rich and earthy color tones? Well, they’re simply there to look amazing on an appetizer plate.
With only 20 minutes of prep time, you can easily put this recipe together for any number of gatherings, even if they are impromptu. Simply make the crostinis while roasting the squash and apples — then, all you have to do is assemble (the fun part). Plus, the leftovers are fair game for up to three days in the fridge. That is, if there are any leftovers.
12 servings
Preparation time: 20 min
Cook time: 35 min
Ingredients
1 L&B Classic French Baguette, cut on the bias into 12 ½-inch slices
3 tablespoons extra-virgin olive oil, divided
2 cups peeled and diced butternut squash
1 Honeycrisp apple, small diced
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup cottage cheese
½ teaspoon dried sage
Arugula, for topping
Balsamic glaze, for garnish
Directions
- Heat oven to 350 F.
- Place the baguette slices on a large baking sheet and evenly drizzle them on both sides with 2 tablespoons of the olive oil. Bake for 8 minutes or until golden brown. Set aside.
- In a large mixing bowl, combine the butternut squash, apples, kosher salt, black pepper, cinnamon and nutmeg. Add the remaining 1 tablespoon olive oil and, using a rubber spatula, mix to coat evenly.
- Evenly spread the squash and apples on a large baking sheet and bake for 23 to 25 minutes until they are soft and golden brown. Return them to the large bowl.
- In a small bowl, whisk together the cottage cheese and dried sage until well combined. Season with kosher salt and freshly ground black pepper.
- Evenly spread about ½ tablespoon of seasoned cottage cheese onto each of the crostini. Top each one with an arugula leaf and one tablespoon of the squash bruschetta. Drizzle with balsamic glaze.
- Transfer to a large serving platter and enjoy! Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe source: Julia’s Cuisine
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
