Roasted Butternut Bruschetta With Lemon Oregano Ricotta

IMG_1748

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

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

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

IMG_1728

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

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

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Reseting Post-Thanksgiving: Mason Jar Salads & Come Meet Me!

Reseting Post-Thanksgiving: Mason Jar Salads & Come Meet Me!

I hope you all had a wonderful Thanksgiving! What made ours even warmer was the gorgeous weather in Charlotte. It felt like spring time! This was a very special Thanksgiving because my parents and sister and her family all relocated to Charlotte earlier this year. We had a great potluck spread and my sister hosted. [...]

{ 2 comments }
Mending Miso Noodle Soup

Mending Miso Noodle Soup

My kids' favorite go-to food when they are sick is those Asian instant rice noodle bowls with the little packet of oil and extra salty seasoning. I decided a while back to concoct my own more healing version and we all gobbled it up. Using ginger, garlic, and miso, produces a broth that is soothing [...]

{ 0 comments }
Brunch At Fern, Flavors From The Garden

Brunch At Fern, Flavors From The Garden

This month marks 10 years since I moved to Charlotte. I love it here more and more with each passing year. I am always exploring what is new, continuing my patronage at my favorite places, and really, expansion of all kinds has taken place over the last decade. I try not to think of the [...]

{ 1 comment }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie