Roasted Butternut Bruschetta With Lemon Oregano Ricotta

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This is my special autumn appetizer and an unexpected twist on the classic bruschetta. Using the seasonal butternut squash, a trilogy of fresh herbs, and some light and bright ricotta, this will become a fall favorite of everyone.

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Dealing with fresh herbs doesn’t have to be a tedious process. Laying the sprigs right on vegetables that are intended for roasting will still impart their flavor. I paired the butternut with thyme and the onions with rosemary.

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Roasted squash and caramelized onions share the common property of sweetness and work really well together.

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You will never look at ricotta the same. We couldn’t stay out of this dip! Oregano and lemon zest made a phenomenal union.

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I hope this will inspire you to try other creative, gourmet combinations of bruschetta and if so, please share!

Roasted Butternut Bruschetta With Lemon Oregano Ricotta

Charlotte Veggie

NF

Serves 6-8

 

Ingredients:

1 tbsp olive oil for the squash, 1/2 tbsp for the onion, and desired amount for the bread

10-12 slices of any preferred bread (baguette, ciabatta, sourdough), lightly brushed with olive oil on both sides

1 32oz. bag of chopped butternut squash (Trader Joe’s) OR 2-3 cups chopped

1 yellow or sweet onion, diced

5-6 sprigs fresh thyme (or 1 tsp dried thyme)

1-2 tablespoons fresh rosemary (or 1 tsp dried rosemary)

1 sprig fresh oregano (about 1/4 cup leaves loosely packed) OR 1 tsp dried oregano

2-3 tsp lemon zest

15-16 oz. ricotta cheese, preferably whole milk because it’s less processed with fewer additives

Salt and pepper on hand to taste

Optional: Balsamic glaze or balsamic vinegar

 

Directions:

Preheat oven to 375 degrees.

Toss butternut squash in 1 tbsp olive oil and season with salt and pepper. Spread in a single layer on a cookie sheet and scatter thyme springs on top. You do not need to remove each tiny leaf. Bake for 30 minutes.

While squash is baking, heat a pan with the 1/2 tbsp of olive oil and saute onions over medium heat until at least softened and browned. Caramelization recommended. Mix in fresh rosemary.

In a small bowl, mix together ricotta, lemon zest, oregano, and salt and pepper to taste.

Once butternut is done, throw away thyme sprigs, remove squash from cookie sheet and place in a bowl. Mixed in onions.

Lay oiled bread slices on the cookie sheet and broil on each side for 60-90 seconds watching constantly.

Remove bread from oven and assemble each bruschetta.

Serve alongside ricotta dip, putting a dollop on each toast. A drizzle of balsamic glaze really ties the sweetness together.

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