Roasted Grape And Butternut Squash Bruschetta Recipes

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ROASTED BUTTERNUT SQUASH BRUSCHETTA RECIPE



Roasted Butternut Squash Bruschetta Recipe image

Roasted Butternut Squash Bruschetta. Chewy baguette topped with goat cheese, arugula, roasted butternut squash and tomatoes!

Provided by Jennifer Debth

Categories     Appetizer

Time 30m

Number Of Ingredients 14

1/2 pound grape tomatoes (halved)
1 pound butternut squash (peeled de-seeded and cubed into 1/4-1/2 in chunks)
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 cloves minced garlic
1/4 teaspoon black pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon salt (more to taste)
1/4 cup walnuts
arugula
goat cheese
baguette (sliced)

Steps:

  • Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
  • Place tomatoes and squash onto prepared baking sheet and toss with oil, vinegar, maple syrup, garlic, pepper, rosemary, thyme, and salt.
  • Bake in preheated oven for 20-30 minutes, mixing every 10 minutes, until squash is tender.
  • Remove from oven and toss in walnuts.
  • Cool slightly before assembling.
  • Taste and re-season, if necessary.
  • Take a piece of sliced baguette and spread on goat cheese. Top with arugula and then butternut mixture.
  • Enjoy!

Nutrition Facts : Calories 109 kcal, Carbohydrate 15 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 201 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA



Roasted Grape and Butternut Squash Bruschetta image

Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It's a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.

Provided by Kim Severson

Categories     snack, breads, finger foods, appetizer, side dish

Time 40m

Yield 12 Pieces

Number Of Ingredients 14

2 cups seedless red grapes
1 tablespoon grapeseed or other neutral oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 cups diced butternut squash
2 tablespoons extra virgin olive oil
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves
1 cup port wine
1 cup pecans
1 baguette
12 ounces good-quality chévre or Camembert

Steps:

  • Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
  • Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
  • Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
  • Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 286 milligrams, Sugar 7 grams, TransFat 0 grams

BUTTERNUT SQUASH WITH GRAPES



Butternut Squash with Grapes image

Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.

Provided by Jess2011

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 10

Number Of Ingredients 8

¼ cup pine nuts
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
½ pound seedless red grapes
½ cup chopped sweet onion
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
6 fresh sage leaves, chopped

Steps:

  • Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
  • Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 16 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 92.6 mg, Sugar 6.3 g

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE



Roasted Butternut Squash, Red Grapes, and Sage image

Categories     Fruit     Herb     Vegetable     Side     Roast     Butternut Squash     Fall     Healthy     Sage     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

ROASTED BUTTERNUT SQUASH BRUSCHETTA



Roasted Butternut Squash Bruschetta image

Yield 30 appetizers

Number Of Ingredients 0

Steps:

  • 1. Prepare bread: Preheat oven to 400 degrees F. Place bread slices on baking sheet. Brush the bread slices with olive oil and sprinkle with salt and pepper. Bake for 3 to 5 minutes, just until the edges begin to turn golden brown and the bread becomes slightly crisp. Remove from the oven and set aside. Keep the oven pre-heated. 2. Prepare topping: In a medium bowl, toss the butternut squash with 1 tablespoon olive oil. Spray a baking sheet with nonstick spray and spread the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes, stir and then bake for an additional 10 minutes, or until the squash becomes tender. Remove from the oven and let cool while you prepare the rest. 3. In a small sauté pan over medium heat, add 1/2 tablespoon olive oil, garlic, sage and pine nuts. Saute until the garlic and sage are sizzling and aromatic, and the pine nuts begin to brown. Remove from heat. Scoop the cooled squash into a medium bowl. Add the pine nut mixture and toss gently. 4. Assemble the bruschetta: Scoop a couple of tablespoons of the squash mixture onto each toasted bread slice. Sprinkle cheese on top. Serve immediately.

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