Butternut squash remains a constant staple on our table, any of my regular readers are very much aware of my obsession. Seriously though, can you really find fault with trying to serve it in as many ways possible? Bruschetta with Butternut Squash is the latest addition to the La Bella Sorella butternut squash lineup and should immediately be on your must make list. Easy to pull together and satisfying, it is the ultimate fall dinner when served along with a green salad.
Butternut squash is clearly the star of this bruschetta, with the other ingredients playing significant supporting cast roles. Roasting the butternut squash to caramelize the edges creates an intensity of flavor, almost meaty in nature.
Butternut Squash Bruschetta is a dish of few ingredients so you want to select the best you are able. Thick grilled slices of country bread seasoned with garlic and extra virgin olive oil is always a prerequisite; quality bread is absolutely essential. The same is to be said for olive oil, ricotta and Aceto Balsamic. Sheep milk full fat ricotta is my first choice when it is available but this is not always the case. Sheep or cow milk ricotta can be used, but part skim milk or non fat ricotta just does not have the flavor or texture of the real thing.
A few drops of Aceto Balsamico Tradizionale elevates Butternut Squash Bruschetta to an even higher culinary level. Artisanal Balsamic vinegar should not be confused with the commercially available vinegar widely sold in local supermarkets. Without a doubt a luxury item, but an excellent substitute is a reduction of commercially produced Balsamic vinegar. Simply reduce the contents of a bottle to 1/3 of it’s original volume over a very low flame. Granted, it isn’t quite the same as the aceto aged for years in family casks, safely tucked into the attic for generations – but a respectable substitute.
Fall menu planning? Take a peak at some additional butternut squash recipes in the La Bella Sorella archives:
Cavatappi with Butternut Squash
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- 4 large 1” thick slices of European stye country bread
- 1 garlic clove, peeled and sliced in half
- 1 medium sized butternut squash, peeled, cut in half and sliced ⅜ inches thick
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- 12 ounces of whole milk sheep or cow milk ricotta
- ½ cup lightly toasted walnut pieces
- Aceto Balsamico or reduced balsamic vinegar
- Sage leaves for garnish
- Preheat the oven to 425 º. Lay a piece of parchment paper on a baking sheet and arrange the semi circle slices of butternut squash on the parchment. Drizzle the butternut squash with oil and turn each slice over to insure that the both sides have been coated with the oil. Season each side with salt and freshly ground black pepper. Place in the preheated oven and roast until the edges begin to caramelize, turning over once during the roasting process. They can take as long as 45 minutes depending upon your oven.
- Heat a stove top or outdoor grill until red hot and grill the slices of country bread on both sides, adjusting the positioning of the slices to achieve cross grill marks. Immediately rub both sides of the grilled slices with the cut side of the garlic clove. Drizzle one side of the grilled bread with some extra virgin olive oil.
- Equally divide the ricotta between the 4 slices of grilled and seasoned bread olive oil side up, spreading a thick layer of the ricotta over each. Season the ricotta with a bit of salt and freshly ground black pepper. Lay two slices of the roasted butternut squash over the ricotta, followed with a few drops of the Balsamic or balsamic reduction and a few toasted walnuts. Remove to a serving platter and garnish with fresh sage leaves.
Marisa says
November 7, 2016 at 5:53 amHi Bella, this bruschetta with butternut squash is absolutely mouthwatering! Although I adore butternut squash this reminds me that I should use it more often as my “butternut squash repertoire ” is extremely limited. I grew up on sheep’s milk ricotta and am sure this tastes amazing. And by the way I especially love your last photo….made me want to reach out and grab a slice! Enjoy your day, Paula!
pblevitt says
November 7, 2016 at 9:26 amMarisa, you are so kind thank you for your lovely comment remarks. Isn’t sheep’s milk ricotta just heavenly? When available I purchase it without any specific dish in mind – drizzled with honey it is out of this world. I hope you try Butternut Squash Bruschetta and would love to hear back from you.
prouditaliancook says
November 7, 2016 at 6:13 amPaula, I’m obsessed with butternut squash just like you and this looks wonderful!
pblevitt says
November 7, 2016 at 9:28 amMarie, birds of a feather….Thank you so much, the deep orange butternut squash against the creamy white ricotta are tempting.
Rochelle Winston Davies says
November 7, 2016 at 9:30 amSo if you aren’t a lover of sage, is there another herb you would recommend?
pblevitt says
November 7, 2016 at 9:35 amRochelle, the sage is merely a garnish and I incorporated it because it is often used with butternut squash dishes. You could leave the presentation as is or choose another winter herb such as rosemary. A small green salad served alongside the bruschetta with add just the right amount of color and compliment the dish nicely.
maria says
November 7, 2016 at 2:41 pmGenius and stunning as usual! As I am commenting, I have a squash roasting in the oven … I am salivating in anticipation. Yes, I am also a big fan of the mighty squash …just love the stuff. Thank goodness it’s healthy ♥ Great post Paula. Thanks so much for sharing 🙂
pblevitt says
November 7, 2016 at 3:59 pmYou are absolutely too kind Maria – but I must say, I adore the combination. I would love to hear your reaction after you take a bite.
maria says
November 19, 2016 at 7:02 amJust a quick follow-up to my previous comment …just wanted to let you know that I have already made it 3 times since I last commented …truly fantastic flavor combinations and so so easy to make! Love to sprinkle mine with nutmeg ♥ Thanks again for sharing 🙂
pblevitt says
November 21, 2016 at 8:38 amI cannot tell you how delighted I am to hear this! The purpose of my blog is to encourage others to give the recipes a try and you doing so is absolutely wonderful. The nutmeg is a terrific suggestion which I will try the next time I make this.
Frank says
November 8, 2016 at 5:03 amAll of the ingredients here look delicious on their own. I can just imagine the symphony of flavors they produce when enjoyed together!
pblevitt says
November 9, 2016 at 10:02 amThese are among my favorite ingredients on their own – together, pure joy! Grazie Frank.
Ciao Chow Linda says
November 8, 2016 at 4:41 pmI love anything with butternut squash and I know I’d love this with that sheep’s milk ricotta and aged balsamic. I loved eating sheep’s milk ricotta in Italy but unfortunately it’s difficult to find that ricotta here.
pblevitt says
November 9, 2016 at 10:04 amSheep’s milk ricotta is extremely difficult to find in the USA – fortunately, a producer in Sonoma does distribute it to Whole Foods from time to time. Without intentional trying to plug any shop in particular, I would image that Eataly carries it.
janie says
November 10, 2016 at 1:57 pmI am huge butternut squash fan and bruschetta is always on my list. I wish I could find sheeps milk ricotta. The only place I’ve had it was on a farm in Italy where we ate it right after it was made-just heavenly!
pblevitt says
November 10, 2016 at 5:05 pmButternut Squash is the Fall’s response to taking away tomatoes until next year. Janie, if you are a CA resident Bellwether Farms in Sonoma does supply some Whole Foods Markets as well as cheese shops, but of course having it on a farm in Italy is the ultimate.
Mimi says
November 12, 2016 at 7:06 amStunning bruschetta! I can’t wait to make this for company soon!
Paula Barbarito Levitt says
November 12, 2016 at 7:46 amThank you ever so much Mimi! The colors and textures do play together well.