2. Can I use a different cheese instead of goat cheese?

Absolutely! If you're not a fan of goat cheese, whipped ricotta is a great alternative. It offers a similar creamy texture with a milder flavor. You could also try whipped cream cheese for a tangy variation, though it will change the overall flavor profile.

3. Is this recipe suitable for vegetarians?

Yes, this Whipped Goat Cheese Butternut Squash Bruschetta is vegetarian-friendly. It contains no meat or animal by-products other than the dairy in the goat cheese and cream. For a vegan version, simply substitute the goat cheese with a plant-based cream cheese and use maple syrup in place of honey.

4. Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by swapping the baguette for gluten-free bread or crackers. There are many gluten-free options available that will work perfectly in place of traditional baguette slices. Make sure to check the labels to ensure they meet your dietary needs.

Whipped Goat Cheese Butternut Squash Bruschetta – Easy & Delicious

Name: Whipped Goat Cheese Butternut Squash Bruschetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Baguette: 1 baguette, sliced into 12 pieces; Extra Virgin Olive Oil: 2–3 tablespoons; Arugula: 1/2 cup; Honey: 2 tablespoons; Pumpkin Seeds: 1/4 cup; Butternut Squash: 2 cups, cubed small; Olive Oil: 2 tablespoons; Brown Sugar: 1/4 cup; Cinnamon: 1/2 teaspoon; Salt: 1/4 teaspoon; Black Pepper: 1/4 teaspoon; Goat Cheese: 8 ounces, room temperature; Heavy Cream: 1/2 cup

Description

This Whipped Goat Cheese Butternut Squash Bruschetta combines roasted butternut squash, creamy whipped goat cheese, and crunchy toasted baguette for a delightful fall appetizer. Topped with arugula, honey, and pumpkin seeds, it’s a perfect mix of sweet, savory, and creamy flavors.

Ingredients

Baguette: 1 baguette, sliced into 12 pieces
Extra Virgin Olive Oil: 2–3 tablespoons
Arugula: 1/2 cup
Honey: 2 tablespoons
Pumpkin Seeds: 1/4 cup
Butternut Squash: 2 cups, cubed small
Olive Oil: 2 tablespoons
Brown Sugar: 1/4 cup
Cinnamon: 1/2 teaspoon
Salt: 1/4 teaspoon
Black Pepper: 1/4 teaspoon
Goat Cheese: 8 ounces, room temperature
Heavy Cream: 1/2 cup

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Instructions

Preheat the oven to 400°F (200°C).
In a medium bowl, combine the butternut squash, olive oil, brown sugar, cinnamon, salt, and pepper. Toss to coat evenly.
Spread the squash mixture on a rimmed baking sheet lined with foil and bake for 18–20 minutes, or until tender.
While the squash roasts, slice the baguette into 12 pieces. Place them on a baking sheet and brush with olive oil. Toast in the oven for 7–9 minutes until golden.
For the whipped goat cheese, combine the goat cheese and heavy cream in a food processor and blend until smooth. Set aside.
Once the baguette slices are toasted and the squash is roasted and slightly cooled, spread whipped goat cheese on each slice of baguette.
Top each with arugula, roasted butternut squash, a drizzle of honey, and a sprinkle of pumpkin seeds.
Serve immediately and enjoy!

Notes

If you prefer a thicker whipped goat cheese spread, reduce the amount of heavy cream or chill the whipped cheese before spreading.
To make this gluten-free, use gluten-free bread or crackers instead of the baguette.
Store leftover components separately: keep the roasted squash and whipped goat cheese in the fridge for up to 3 days. Toast fresh baguette slices when ready to serve.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 7g
Sodium: 180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg