This bruschetta is the perfect blend of autumnal comfort and sophisticated flavor. Sweet roasted squash, infused with garlic and thyme, is pureed into a silky spread with olive oil, a touch of apple cider vinegar, and a hint of nutmeg. Topped with creamy burrata and served on crisp toasted bread, it’s a simple yet elegant dish that feels like a warm hug.
Creamy Squash and Burrata Bruschetta
This bruschetta is the perfect blend of autumnal comfort and sophisticated flavor. Sweet roasted squash, infused with garlic and thyme, is pureed into a silky spread with olive oil, a touch of apple cider vinegar, and a hint of nutmeg. Topped with creamy burrata and served on crisp toasted bread, it’s a simple yet elegant dish that feels like a warm hug.
Equipment
- Baking tray
- Parchment paper
- Sharp knife
- Cutting board
- Small mixing bowl
- Blender or food processor
- Small spoon or spatula
- Toaster or oven for toasting bread
Ingredients
For the Squash Spread
- 250 g butternut squash - cut in half
- 3 garlic cloves - peeled
- 2 fresh thyme sprigs
- 1 teaspoon apple cider vinegar
- A pinch ground nutmeg
- Salt & peper to taste
For the Bruschetta
- 100 g burrata
- 4 slices rustic bread slices
Instructions
Roast the Squash
- Preheat your oven to 400°F / 200°C. Line a baking tray with parchment paper.
- Cut the squash in half lengthwise. Use a spoon to scoop out and discard the seeds and the soft, stringy center from each half.
- Place the squash on a baking sheet, flesh side down. Add two whole garlic cloves and thyme. Keep the other garlic for later.
- Roast for 30–35 minutes, until the squash is soft.
- When the squash is ready, remove it from the oven. Remove the thyme and keep the roasted garlic. With a knife or vegetable peeler, peel the skin off the squash. Cut the squash in cubes. Set aside to cool down for later.
Prepare the Squash Spread
- Transfer the roasted squash and garlic to a blender or food processor. Add extra virgin olive oil, apple cider vinegar, a pinch of nutmeg, the fresh remaining garlic and a little salt. Blend until smooth and creamy. Adjust seasoning as needed.
Toast the Bread
- Toast the bread slices until golden and crisp, either in a toaster or in the oven at 180°C / 350°F for 5–7 minutes.
Assemble the Bruschetta
- Spread the squash puree generously onto each slice of toast.
- Tear the burrata into pieces and place on top of the squash. Drizzle with a little olive oil, if desired, and serve immediately.
Notes
Variations: Add a drizzle of honey or balsamic glaze for a sweet-savory twist. Garnish with crushed walnuts or fresh herbs like parsley or basil for extra texture and flavor.
Substitutions: Use acorn squash or sweet potato instead of butternut squash. Substitute goat cheese or ricotta if burrata is unavailable.
Storage: Store leftover squash puree in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
To Prepare in Advance: Roast the squash and prepare the puree up to a day ahead. Store in the refrigerator, then assemble and toast the bread just before serving.