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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.
![IMG_1726](https://www.charlotteveggie.com/wp-content/uploads/2015/10/IMG_1726-600x450.jpg)
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.
![IMG_1729](https://www.charlotteveggie.com/wp-content/uploads/2015/10/IMG_1729-600x450.jpg)
Roasted squash and caramelized onions share the common property of sweetness and work really well together.
![IMG_1728](https://www.charlotteveggie.com/wp-content/uploads/2015/10/IMG_1728-600x450.jpg)
You will never look at ricotta the same. We couldn’t stay out of this dip! Oregano and lemon zest made a phenomenal union.
![IMG_1750](https://www.charlotteveggie.com/wp-content/uploads/2015/10/IMG_1750-600x450.jpg)
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.
![IMG_1751](https://www.charlotteveggie.com/wp-content/uploads/2015/10/IMG_1751-600x450.jpg)