Butternut Squash Mushroom Bruschetta is the perfect bruschetta for any gathering or for a night in. Made in less than 30 minutes, this vegan crostini will be your new favorite! A savory bruschetta is made with simple ingredients, likely already in your pantry! It is so delish!
Have you ever been in a rut when determining what appetizer to make for a party? Or perhaps you are seeking something to pair you wine or to add to your charcuterie board.
Whatever it is, this butternut squash mushroom recipe is exactly what you need!
I cannot tell you how many times I have scratched my head to determine an easy appetizer I could make for Gabe and myself when we are drinking prosecco on Saturday afternoon.
This butternut squash mushroom crostini could not be any easier to make quickly when you want a savory treat.
This recipe has delicious ingredients and is not laborious to make! Let me show you how easy it is to make!
Ingredients for Butternut Squash Mushroom Bruschetta
This plant-based bruschetta is made with simple ingredients! It includes: Baguette; Butternut Squash; Mushrooms; Garlic; Vegan Cream Cheese; Thyme; and Oil for cooking. I have also provided substitutions for you.
Baguette- You may use any loaf of bread you like! I choose a small baguette from trader joes (it is actually take and bake) because I wanted a smaller top (meaning more pieces!).
Mushrooms- Mushrooms are important star to this recipe, but if you are against mushrooms, you may use apasrgus.
Butternut Squash- Again, another star. If you need to sub this, you may use acorn squash or sweet potatoes.
Garlic- You certainty can leave this out! It is to add flavor to the mushrooms while they are cooking.
Vegan Cream Cheese- You may also use a vegan ricotta or vegan brie. You may use regular cream cheese, as well as another smooth based cheese.
Thyme- You may use oregano or omit this.
Oil- You may use any oil you usually use in a skillet. I used olive oil.
Balsamic reduction is also optional to drizzle on top!
How To Make This Butternut Squash Mushroom Recipe
As always, this recipe is super easy to make!
First, place your cut butternut squash in the oven and cook for 25-30 minutes.
While it is cooking, chop your mushroom into slices and sauté them in the pan with oil and garlic. The mushrooms will cook for approx 10 minutes, then you will place thyme inside the pan and cook for another 1 minute.
Cut your bread into thick slices then toast it either in the oven or in the toaster (I did mine in the toaster). If you enjoy a crispier bread, toast is for longer.
Once the bread is done toasting and the vegetables are complete, smear cream cheese on top, then top it with mushrooms and bruschetta. Option to top with additional thyme or salt and pepper and drizzle with balsamic!
That is it! The easiest appetizer that everyone will love.
Frequently Asked Questions Concerning Butternut Squash Mushroom Bruschetta
Storage- This bruschetta is best served immediately. If you need to make it ahead of time, prepare the mushrooms and butternut squash beforehand. Both cooked will stay well in the fridge 24 hours. Simple warm them up in the microwave or skillet prior to placing them on the bread.
Bread- As aforementioned, you may use any bread you like. The skinner the bread, the better (in my opinion). You may also make this like toast.
More delicious vegan appetizers
Caramelized Onion and Cranberry Bruschetta
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Butternut Squash Mushroom Bruschetta
Ingredients
- 1 baguette
- 1 cup butternut squash cut into small cubes
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- ¼ cup vegan cream cheese
- 3-4 thyme sprigs
- 1 tbsp olive oil
- Salt and pepper
- Balsamic reduction optional
Instructions
- Preheat your oven to 425 and grease a small sheet pan.
- Place your butternut squash on the sheet pan and drizzle ½ tsbp of olive oil on it. Place it in the oven and cook for 25-30 minutes (until you are able to pierce it with a fork).
- While your squash is cooking, place ½ into a small skillet over meduim heat.
- Once the oil is warmed up, add in the garlic for 1-2 minutes.
- Place mushrooms into skillet and sauté for 3 minutes, stirring often.
- Cover mushrooms and cook for another 5 minutes.
- Remove cover and add thyme. Cook for another 2 minutes.
- While the mushrooms are cooking, slice your baguette and place it in the toaster or oven. Toast for 5 minutes or until you desired crispness.
- Once everything is done baking, begin to assemble your bruschetta. Smear cream cheese on top of toasted bread, then place cooked mushrooms and baked butternut squash on top.
- Option to add more thyme or salt and pepper and to drizzle with balsamic reduction. Serve immediately.
Notes
Mushrooms - Mushrooms are important star to this recipe, but if you are against mushrooms, you may use apasrgus.
Butternut Squash - Again, another star. If you need to sub this, you may use acorn squash or sweet potatoes.
Garlic – You certainty can leave this out! It is to add flavor to the mushrooms while they are cooking.
Vegan Cream Cheese – You may also use a vegan ricotta or vegan brie. You may use regular cream cheese, as well as another smooth based cheese.
Thyme – You may use oregano or omit this.
Oil - You may use any oil you usually use in a skillet. I used olive oil.
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