Butternut Squash Bruschetta with Sage Pesto Recipe

Name: Butternut Squash Bruschetta with Sage Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Butternut Squash, Cubed; 1/2 cups Olive Oil, Divided; ⅔ cups Chopped Walnuts; 1 teaspoon Salt; 1/2 teaspoons Pepper; 2 Tablespoons Balsamic Vinegar; 1/2 teaspoons Red Pepper Flakes; 1- 1/2 cup Fresh Sage Leaves; 1/2 cups Walnuts; 1 clove Garlic; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 cups Parmesan Cheese, Grated; 3/4 cups Olive Oil; 2 loaves French Bread; 1/2 cups Olive Oil; 1 package (6.5 Oz. Package) Goat Cheese, Or Enough To Top Each Slice Of Bruschetta

Servings: persons

4 cups Butternut Squash, Cubed
1/2 cups Olive Oil, Divided
⅔ cups Chopped Walnuts
1 teaspoon Salt
1/2 teaspoons Pepper
2 Tablespoons Balsamic Vinegar
1/2 teaspoons Red Pepper Flakes
1- 1/2 cup Fresh Sage Leaves
1/2 cups Walnuts
1 clove Garlic
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/4 cups Parmesan Cheese, Grated
3/4 cups Olive Oil
2 loaves French Bread
1/2 cups Olive Oil
1 package (6.5 Oz. Package) Goat Cheese, Or Enough To Top Each Slice Of Bruschetta

1
Preheat oven to 400 degrees .
2
Cut butternut squash into cubes and dump into a large bowl.
3
Mix in the remaining squash ingredients and toss well.
4
Spread onto a lined baking sheet and bake for 30 minutes, or until cubes are softened and carmelized looking.
5
Make the pesto.
6
Place sage, walnuts, garlic, salt, pepper and parmesan into a food processor.
7
Pulse several times then slowly drizzle olive oil in while the processor is running, until a thick paste forms.
8
Slice French bread into thin slices (1/4 inch) and place on a baking sheet.
9
Drizzle lightly with olive oil then bake at 400 degrees for 10 minutes or until golden.
10
Spread with sage pesto and place a heaping tablespoon of squash on each slice.
11
Dot with about 1 teaspoon of goat cheese.
12
Put back in the oven for 3-5 minutes or until goat cheese has melted.

3010

kcal

Calories

329

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups Butternut Squash, Cubed, 1/2 cups Olive Oil, Divided, ⅔ cups Chopped Walnuts, 1 teaspoon Salt, and more.

Yes, Butternut Squash Bruschetta with Sage Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Bruschetta with Sage Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions