This Harvest Bruschetta with Squash and Sage is a warm, comforting twist on a classic Italian appetizer. Toasted baguette slices are topped with creamy roasted squash, fragrant sage, and a hint of honey—creating the perfect bite-sized fall flavor explosion. It’s cozy, elegant, and ideal for entertaining during the cooler months.
I made these for a small fall gathering, and they were devoured in minutes. The sweetness of roasted butternut squash pairs beautifully with the earthy sage and crispy toast. Add a sprinkle of goat cheese or drizzle of balsamic glaze for extra richness and contrast.
The recipe is incredibly simple: roast the squash, sauté sage in butter (your kitchen will smell amazing), and assemble just before serving. You can even roast the squash a day ahead to save time.
Whether you’re hosting Thanksgiving, Friendsgiving, or just love seasonal bites, this harvest bruschetta brings a golden, rustic touch to your fall appetizer table. It’s vegetarian, customizable, and guaranteed to impress.
Harvest Bruschetta with Roasted Squash & Sage – Cozy Fall Appetizer
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss diced squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- While squash roasts, melt butter in a pan and sauté sage leaves until crispy. Remove and drain on paper towel.
- Toast baguette slices on a baking sheet for 8–10 minutes, flipping once.
- Mash or lightly smash roasted squash with a fork.
- Spoon squash onto toasted bread, top with crispy sage, and drizzle with honey. Add goat cheese or balsamic if desired.
- Serve warm.