"This bruschetta makes an amazing fall appetizer, it’s sweet and savory it even has a fun twist with the creamy cottage cheese that it’s topped with."
Gluten Free Butternut Squash Bruschetta
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 12 oz diced small butternut squash
- 1 finely diced honeycrisp apple
- 1 tablespoon avocado oil
- 1 tablespoon light brown sugar
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried minced onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 6-10 slices gluten-free baguette or bread
- 1/4 cup cottage cheese
- 1/4 cup balsamic glaze, for drizzling
- 6-10 Rosemary garnish (Optional)
Method
Step 1
On a cutting board finely dice your butternut squash (if you have a whole butternut squash then peel and finely dice it, however, if your pre-diced butternut squash is too big then cut them smaller into smaller pieces.)
Step 2
Then finely dice your apples.
Step 3
In a large pan on medium heat add your avocado oil, then your squash and apples.
Step 4
Stir fry these ingredients until golden brown and crispy.
Step 5
Then add in your brown sugar, sage, thyme, red pepper flakes, dried minced onion, salt, and black pepper. Stir together.
Step 6
Then when those spices become fragrant add in your water and cover with a lid and cook for another 5-7 minutes until the squash is fork tender.
Step 7
While that’s cooking toast your bread slices.
Step 8
Then when your bread is toasted add the slices to your serving tray, plate, or board and top each slice with cottage cheese.
Step 9
Your squash should be done so add your squash mixture on top of the slices.
Step 10
Top each slice off with a small sprig of rosemary and a drizzle of balsamic glaze.