web analytics

Butternut Squash Bruschetta with Sage and Pomegranate

Preparation 00:20 Cook Time 00:30 Total Time 0:50
Serves 8     adjust servings



  • 1 baguette
  • 1/4 cup olive oil, divided
  • 2 tablespoons butter
  • 6 fresh sage leaves, chopped
  • 2 sprigs fresh thyme, picked from stems
  • 1 1/2 pounds small-diced butternut squash (see note)
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1/2 cup chopped walnuts
  • 2 teaspoons sherry vinegar
  • 12 ounces fresh ricotta
  • Pomegranate seeds
  • Flaky salt (such as Maldon) for sprinkling
  • Balsamic glaze


Preheat oven to 400°F with a rack in the center. Slice baguette on the bias into 1/4-inch thick slices and brush with two tablespoons of the olive oil. Bake until lightly toasted, about 10 minutes.

Meanwhile, warm butter and remaining two tablespoons olive oil over medium-high heat in a large pan. Add sage and thyme and cook for a minute, stirring frequently, until fragrant. Butter will brown. Add squash, salt and pepper and cook, stirring only occasionally, until squash is lightly browned in lots of spots, 5 to 10 minutes. Stir in walnuts and transfer pan to oven. Roast until squash is very tender and will fall apart when stirred, about 20 minutes. Remove from oven and stir in sherry vinegar.

Spread some ricotta onto each toast and top with some butternut squash mixture. Press a few pomegranate seeds into squash mixture. Drizzle with balsamic glaze and sprinkle with flaky salt. Serve warm or at room temperature


Recipe Notes

Cut butternut squash into cubes of 1/2 inch or smaller so it will cook quickly and evenly.

© 2017 Umami Girl. All rights reserved.