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Apple and Butternut Squash Bruschetta:

Nothing says fall more than this delicious apple and butternut squash bruschetta. And it is super easy put together if you need a last minute holiday idea. It is great for entertaining or just for enjoying a snack at home on a Friday night, with your favorite glass of wine.

Ingredients you will need:

  1. Butternut squash
  2. Apple
  3. Oil of choice ( I used vanilla bean ghee)
  4. Apple Pie Seasoning (substitute 1/4 tsp of each to make your own at home: ginger, nutmeg, cardamom, cinnamon, allspice)
  5. Salt
  6. Pomegranate seeds
  7. Balsamic glaze
  8. Fresh sage
  9. AwgBakery Rosemary grain free bread (substitute any type of bread you like)
  10. Goat cheese ( I used fig and honey)
  11. Optional: water to help speed up the cooking process and steam the apples and butternut squash

Chopping tip:

When chopping the butternut squash and apple, please be sure to chop in even bite size pieces. Because this will help everything cook evenly and quickly.

How to prepare the apple and butternut squash bruschetta:

Add ghee or oil to a small pan on medium heat and warm oil for a few seconds. And add the chopped butternut squash first, since this takes longer to cook, and sauté for about 5 minutes. Next, add the chopped apple, apple pie seasoning, salt, and mix. Sauté on medium heat for 5-7 minutes. But to help steam the butternut squash and apple quicker, add 1-2 Tbsp of water, and cook until water is evaporated.

Preparing the toast slices:

Slice the AwgBakery rosemary bread into 6 slices (about 1 inch thick) and then cut into half. Toast the bread until desired crispness. And spread the goat cheese over each slice of bread.

What is an alternative for the bread?

If you want to skip the bread and try an equally delicious alternative. Try making some sweet potato crostini’s. I simply slice into 1 inch thick rounds and bake 425°F for 35-40 minutes, flipping half way through.

Putting it all together:

And top each slice with some of the apple and butternut squash bruschetta, sprinkle fresh sage, pomegranate seeds, and drizzle each toast with balsamic glaze.

Can I make this vegan?

Yes, feel free to use your favorite spreadable dairy free cheese. But a dairy free cream cheese is also a great option. And you can jazz the dairy free cream cheese with seasonings and maple syrup. And skip the ghee and use olive oil or coconut oil.

Check out these other bruschetta recipes:

Strawberry Mint Bruschetta

Strawberry Bruschetta On Sweet Potato Crostini’s


Apple and Butternut Squash Bruschetta:


  • 1-2 cups chopped butternut squash
  • 1 large apple chopped
  • 1 Tbsp oil of choice I used vanilla bean ghee
  • 1 1/2 tsp Apple pie seasoning substitute 1/4 tsp of each: nutmeg, cinnamon, cardamom, ginger, allspice
  • 1/4 tsp salt
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp balsamic glaze
  • 1/2 Tbsp chopped sage
  • 6 slices AwgBakery Rosemary Grain Free Bread substitute any bread you like
  • 4 oz Goat cheese I used fig and honey but you can use any flavor you like
  • Optional: 1-2 Tbsp water



  • Chop your butternut squash and apples into bite size pieces (make sure all pieces are even to allow for even cooking)
  • Add 1 Tbsp to small pan on medium heat and warm oil until melted
  • Add the butternut squash first and sauté 5 minutes on medium heat
  • Then add the chopped apples, apple pie seasoning, salt, and mix
  • Sauté for another 5-7 minutes or until fork tender on medium heat
  • To speed up the process add 1-2 Tbsp of water to steam it all a bit
  • Slice the 6 slices of bread into half so you have 12 slices
  • Toast the slices for 5-7 minutes in convection oven or toasted
  • Spread goat cheese to each slice of bread
  • Top with the apple and butternut squash bruschetta
  • Sprinkle some from sage
  • Sprinkle some pomegranate seeds
  • And drizzle with balsamic glaze


Want to make these vegan? Substitute the goat cheese for dairy free cream cheese or your favorite dairy free spreadable cheese. And instead of using ghee use olive oil or coconut oil.