Butternut Squash and Blue Cheese Bruschetta

Looking for the perfect fall appetizer that combines the pumpkin blend of flavors with an impressive presentation? This butternut squash and blue cheese bruschetta checks all the boxes!

This butternut squash bruschetta features a perfectly crisp crostini, a stunning orange hue, and an irresistible blend of sweet, savory, and tangy notes. Crisp toasted bread pairs with creamy pumpkin puree, sharp blue cheese, and a drizzle of honey for a perfectly sized bite. As beautiful as it is delicious it will satisfy even the picky eaters. Whether you’re hosting a fall gathering or just craving something seasonal and satisfying, these easy-to-make pumpkin crostini will impress your guests with its vibrant colors and rich autumn flavors. Plus, this fall appetizer stays fresh all day, so you can make it ahead of time and enjoy stress-free entertaining!

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Ingredients Notes & Substitutes

• For the bread, grab the freshest, tastiest loaf you can find. Ideally, a rustic, hearty bread made from hard wheat, which has a deep flavor that pairs beautifully with the butternut squash. 
• I used Gorgonzola Piccante, but any sharp, firm blue cheese will work just as well.
• You can easily swap the pumpkin for other winter squashes like butternut squash. Or if you’re short on time, you can use canned pumpkin puree. Just simmer it in a saucepan for about 20 minutes with garlic, rosemary, salt, and pepper. Discard the rosemary, mash the garlic with a fork, and you’re good to go!
• If you’re not a fan of sage, you can skip it altogether.
• Swap the honey for maple syrup if you prefer. If you like it sweeter, go for more honey and balance it out with a little extra pepper. If you’re not a fan of too much sweetness, you can dial back on the honey since the butternut squash already has its own natural sweetness.

Gluten-Free Option

If you’re serving a group where some guests avoid gluten, you can serve the butternut squash puree separately in a wide bowl, crumble the blue cheese on top, drizzle with honey, and pair it with gluten-free crackers. You can find plenty of gluten-free cracker options on Amazon. You can also offer both gluten-free crackers and toasted baguette or ciabatta slices on the side of the butternut squash puree to cater to both groups of guests.

Large-Scale Option

For smaller batches (like the 8 crostini I made for two people), I cooked the butternut squash in a skillet and toasted the bread for speed. But if you’re making these for a party, I highly recommend roasting the butternut squash in the oven and toasting the bread there too, as it’s more efficient when preparing larger quantities to serve at gatherings. This butternut squash appetizer remains fresh all day so you can prepare it in advance. The only thing to note is that the honey may soak into the bread and lose its shine after a while, so if you prepare them ahead of time, drizzle with honey later, ideally right before serving.

Butternut Squash and Blue Cheese Bruschetta Appetizer

Lyna

These butternut squash crostini are a perfect fall appetizer, a blend of creamy pumpkin, tangy blue cheese, and sweet honey – a cozy, flavorful bite for any fall gathering!

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Prep Time 10 hours hrs

Cook Time 20 hours hrs

Course Appetizer

Servings 10 crostinis

Ingredients

  

• 1½ cups butternut squash, diced small (300 g)
• 2-4 tbsp extra-virgin olive oil
• 3-4 garlic cloves
• 1 small baguette or ciabatta, sliced into ½-inch thick slices
• handful of sage leaves
• handful of fresh rosemary plus extra for serving
• Salt and black pepper, to taste
• 1 cup blue cheese (200 g) such as Roquefort or Gorgonzola Piccante
• 2 tbsp honey

Instructions

 

• Prepare the butternut squash: Heat 1-2 tablespoons of oil in a pan. Add whole garlic cloves, rosemary, sage/
  
• Add diced butternut squash.
  
• Cover and let it cook: After 5 minutes, remove and discard the sage. Season with salt and pepper, and continue cooking for another 10-15 minutes, until the pumpkin is tender enough to mash with a fork. Let it cool slightly.
  
• Make the crostini: Slice a baguette or ciabatta, and toast the slices with a bit of olive oil until golden and crispy.
  
• Blend the butternut squash: In a blender, puree the butternut squash and garlic, discarding the rosemary. Adjust the seasoning with more salt and pepper if needed, but keep in mind the blue cheese is quite salty.
  
• Prep the blue cheese: Cut or crumble the blue cheese into pieces. If you want to save time, you can use pre-crumbled blue cheese for this recipe, or crumble it right on top of crostini
  
• Assemble the crostini: Spread the pumpkin puree on the toasted bread, top with blue cheese, and drizzle with honey. Feel free to adjust the honey to your liking.
  
• Presentation: For a finishing touch, you can garnish with small sprigs of rosemary.

Video

Keyword butternut squash bruschetta, fall appetizer, pumpkin recipe

These butternut squash and blue cheese bruschetta are a fantastic way to capture the flavors of fall in a simple, elegant appetizer. The combination of savory roasted squash, sharp blue cheese, and sweet honey creates a perfectly balanced bite, while the toasted rustic bread adds that satisfying crunch. Whether you’re making a small batch for a cozy evening or scaling up for a party, this recipe is versatile and easy to adapt. Plus, with options for substitutions and gluten-free alternatives, it’s a dish that can please any crowd. Prepare ahead, assemble just before serving, and enjoy the delightful mix of textures and flavors that are sure to become a seasonal favorite!