If you need a fall happy hour appetizer recipe, this Sautéed Butternut Squash Bruschetta will quickly become a household favorite!

You won’t be missing the classic tomato bruschetta after you combine all the fall flavors of buttery butternut squash, goat cheese, thyme, and balsamic! 

The part that makes the entire appetizer is the grilled bread! The little bit of char balances out all the sweet and tangy goodness.

So let’s get to it!

What You’ll Need To Make Sautéed Butternut Squash Bruschetta 

• 1 medium butternut squash – peeled and cut into 1” cubes
• Baguette or favorite bread to toast 
• 1/3 cup Extra Virgin Olive oil
• 4 oz of goat cheese 
• 1 tbs of thyme leaves roughly chopped 
• 1/2 tablespoon of salt and pepper
• Balsamic vinegar glaze for drizzling

How To Make It

In a low to medium heated skillet with half of the extra virgin olive oil, add the cubed butternut squash with salt and pepper.

While that’s sautéing, slice up the bread to prepare for the grill. Use the remaining olive oil to lightly coat the bread on both sides.

Once the butternut squash is tender, take off of the heat and set to the side. 

Grill your bread until crisp with a slight char (about 2 minutes). Place your charred toasts on a serving board to assemble your bruschetta. Instead of lighting up the grill, I love to use this cast iron grill pan that heats up in minutes!

First, spread the goat cheese onto the toasts. Then, add the squash and garnish with thyme leaves and the balsamic glaze and enjoy!

I like to let the goat cheese get closer to room temperature so it’s much easier to spread. If you’d like a little extra flavor, you can get a flavored goat cheese (like an Italian herb) for an extra punch.

I love to serve these with a great glass of chilled Chardonnay or Prosecco at a dinner party! They’re always a hit and I know they will be at your next cocktail hour!

Happy Cooking Y’all,