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Butternut Squash and Queso Fresco Bruschettas

Bright and simple bruschettas featuring sweet roasted butternut squash, soft queso fresco, and crunchy pepitas on toasted rustic bread.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Light Meal, Snack
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the bruschettas
  • 1 pound butternut squash, peeled and diced
  • 2 tablespoons olive oil for roasting
  • 1/8 teaspoon crushed red pepper flakes adjust to taste
  • 2 tablespoons unsalted butter for caramelizing onions
  • 3 cups sliced yellow onions (about 2 onions)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons agave nectar or maple syrup
  • 6 slices rustic country bread, toasted
  • 1 1/2 cups fresh queso fresco, requeson or ricotta
  • 1/2 cup pepitas (pumpkin seeds) for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the diced butternut squash with olive oil, salt, black pepper, and red pepper flakes. Roast on a sheet pan for 25-35 minutes until tender and browned, tossing once halfway through.
Caramelizing Onions
  1. In a sauté pan, heat butter and olive oil, and add onions. Caramelize for 12-15 minutes until golden, then add apple cider vinegar and agave nectar. Simmer for 4-6 minutes.
Assembly
  1. Combine roasted squash with the onion mixture, mashing lightly, and adjust with apple cider if dry. Keep warm.
  2. Spread queso fresco on toasted bread, top with the squash and onion mixture, garnish with pepitas and serve immediately.

Notes

Serve warm, portion one or two slices per person as a starter or light lunch. For a balanced meal, add a green salad or soup. Consider using gluten free bread and serving with mixed greens for a lighter option.