Roasted Butternut Squash, Walnut, and Asiago Brusch

Name: Roasted Butternut Squash, Walnut, and Asiago Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced butternut squash; ¼ cup sliced caperberries, stems removed; ⅓ cup roughly chopped walnuts; ¼ cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon honey; ½ teaspoon salt; ¼ teaspoon red chili pepper flakes; 8 slices baguette, 3/4 inch thick, cut on diagonal; walnut oil; 4 ounces asiago cheese, grated using the large holes of a box grater

Servings: persons

4 cups diced butternut squash
¼ cup sliced caperberries, stems removed
⅓ cup roughly chopped walnuts
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon red chili pepper flakes
8 slices baguette, 3/4 inch thick, cut on diagonal
walnut oil
4 ounces asiago cheese, grated using the large holes of a box grater

1
Preheat oven to 350.
2
In a medium bowl, toss the butternut squash, caperberries, walnuts, olive oil, balsamic vinegar, honey, salt, and chile flakes; spread on a small baking sheet and bake for 30 minutes, mixing about every 10 minutes.
3
Increase temperature to 500 and cook for 10 minutes more; the squash should be soft, yielding, and slightly brown; remove from oven and cool to room temperature.
4
Preheat a panini grill; grill the bread slices for 2-3 minutes until they are golden brown; transfer to a serving platter.
5
Spoon 2 tablespoons of the butternut squash onto the prepared toasts.
6
Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving.

1943

kcal

Calories

215

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 11 ingredients. The key ingredients include: 4 cups diced butternut squash, ¼ cup sliced caperberries, stems removed, ⅓ cup roughly chopped walnuts, ¼ cup extra virgin olive oil, and more.

Yes, Roasted Butternut Squash, Walnut, and Asiago Bruschetta 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!

Roasted Butternut Squash, Walnut, and Asiago Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions