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Creamy Squash and Burrata Bruschetta

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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.
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