Butternut Squash Bruschetta with Maple-Brown Butter Vinaigrette

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Butternut Squash Bruschetta with Maple-Brown Butter Vinaigrette

Try this fun and playful twist on a classic appetizer. When you bite into this bruschetta it is comforting and warm. Perfect for cold winter nights!


1-1/2 cups diced, peeled butternut squash (1/4-inch cubes)
2 tablespoons Organic Valley Cultured Butter
12 slices French bread baguette (about 3 inches in diameter)
3 tablespoons cider vinegar, divided
3 tablespoons pure maple syrup, divided
1 teaspoon coarse grained mustard
3 tablespoons canola oil, divided
1/4 cup pine nuts, toasted if desired
2 slices bacon, crisply cooked, crumbled
2 tablespoons finely diced red onion
Kosher salt (optional)
3 tablespoons shredded Organic Valley Parmesan Cheese


1.) Heat oven to 350°F. Arrange squash cubes on a baking sheet; bake 10 to 12 minutes or until tender. Remove from oven; let stand at room temperature until cool.

2.) Meanwhile, melt butter in a small saucepan over high heat. Reduce heat to medium and cook until butter is golden brown, about 2 minutes. Brush 1 tablespoon of the butter over baguette slices; bake 6 to 8 minutes or until golden brown.

3.) Transfer remaining browned butter to a small bowl. Whisk in 2 tablespoons each of the vinegar and maple syrup and the mustard. Slowly whisk in 2 tablespoons of the canola oil until vinaigrette thickens.

4.) In a medium bowl, combine cooked squash, pine nuts, bacon, onion, remaining 1 tablespoon each vinegar, maple syrup and oil. Stir well; season to taste with salt if desired. Spoon squash mixture over baguette slices; top with cheese. Bake 6 to 8 minutes or until heated through. Drizzle vinaigrette over bruschetta. Serve warm or at room temperature.

Serving Suggestions

This recipe produces a hearty chunky potato dish that gives the word “traditional” a whole new meaning. Learn how to whip up perfect mashed potatoes in this video.

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Maria from Chicago on January 31st, 2016
It's not a vegetarian dish if there's bacon in it.

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