Bruschetta with Butternut Squash - Bruschetta di Zucca
Prep time
Cook time
Total time
A hearty bruschetta which makes an ideal Autumn dinner when paired with a green salad
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by LaBellaSorella at