Butternut Squash & Pomegranate Bruschetta
on Oct 09, 2026
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This Butternut Squash & Pomegranate Bruschetta is an easy fall appetizer with creamy goat cheese, roasted squash and a tangy mustard dressing.
Table of Contents
What Makes This Recipe Great
When autumn rolls around, nothing elevates a party spread quite like a vibrant, savory-sweet crostini. This Butternut Squash and Pomegranate Bruschetta pairs caramelized roasted squash, earthy rosemary, and creamy goat cheese with the jewel-like burst of tart pomegranate seeds—all resting atop toasted sourdough baguette slices.
Ingredient List
- Butternut Squash– be sure to chop this into small uniform pieces
- Onion– white or yellow onion is preferable in this recipe
- Oil– avocado to Olive Oil are my go too
- Garlic Powder
- Rosemary– grab some fresh rosemary and slide the little arms off the chop those up finely
- Salt– please use your salt liberally
- Whole Grain Mustard
- Red Wine Vinegar
- Pomegranate Seeds– you can find packets of pomegranate seeds in the produce section in your grocery store
- Goat Cheese– Creamy ricotta, whipped feta, or plant-based cream cheese (for vegan)
- Sourdough Baguette– Ciabatta, gluten-free baguette, or rustic Italian bread
Extra Tips and Tricks
Make-Ahead Convenience: You can roast the butternut squash and onion up to 2 days in advance. Store in an airtight container in the fridge, then gently re-warm before tossing with the vinaigrette and pomegranate seeds.
Keep Bread Crisp: Always spread the goat cheese as a barrier layer on the toasted bread right before serving so the baguette doesn’t absorb moisture from the squash.
Extra Flavor Boost: Finish with a drizzle of thick balsamic glaze or a sprinkle of toasted pine nuts for added texture and richness.
Appetizer’s for All Your Fall Parties
Butternut Squash & Pomegranate Bruschetta
Ingredients
- 2 cups finely chopped butternut squash
- ½ onion, chopped
- 1 tbsp oil
- ½ tsp garlic powder
- 2 tsp chopped rosemary
- ½ tsp salt
- 1 tsp whole grain mustard
- 2 tbsp oil
- 1 tbsp red wine vinegar
- ⅓ cup pomegranate seeds
- 2 oz. goat cheese
- Sourdough baguette
Instructions
- Preheat the oven to 425° and line of baking sheet with parchment paper. Add the chopped butternut squash and onion to the pan and drizzle with a tablespoon of oil. Add garlic powder, chopped rosemary and salt, and toss a coat. Roast for 40 to 45 minutes or until lightly browned.
- In a bowl combine whole grain mustard, 2 tablespoons of oil and red wine vinegar, and start to combine. Add salt to taste then when the squash is done, add it to the bowl and toss a coat.
- Slice a baguette and lay the slices evenly on a sheet pan. Spray with some oil and put under the broiler just until Brown then flip each crust and repeat the process.
- Once the crostini are toasted, spread a little goat cheese on each crostini and top each with the squash mixture.
