Go Back
+ servings
BUTTERNUT SQUASH MUSHROOM BRUSCHETTA

Butternut Squash Mushroom Bruschetta

ChelseaPeachtree
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! This savory bruschetta is made with simple ingredients, likely already in your pantry! It is so delish!
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
0 mins
Total Time 35 mins
Course Appetizer
Cuisine Italian
Servings 6
Calories 177 kcal

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

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.

Nutrition

Calories: 177kcalCarbohydrates: 25gProtein: 5gFat: 7gSaturated Fat: 2gSodium: 294mgPotassium: 186mgFiber: 2gSugar: 1gVitamin A: 2504IUVitamin C: 6mgCalcium: 54mgIron: 2mg
Keyword Butternut Squash
Tried this recipe?Let us know how it was!
Follow Me on IG@ChelseaPeachtree