This easy Butternut Squash Bruschetta with Stracciatella is the perfect balance of cozy, creamy, and crave-worthy. Sweet sautéed butternut squash meets fragrant sage and caramelized red onion. It is served over luscious and creamy Stracciatella cheese — all finished with a drizzle of olive oil and hot honey. Served with toasted crusty bread or crackers, it’s the kind of appetizer that looks impressive but comes together in minutes.
Warm, savory, and lightly sweet, this dish captures everything we love about fall in one elegant bite. Whether you’re hosting a dinner party, prepping a holiday spread, or looking for a new cozy appetizer, this recipe delivers flavor, texture, and simplicity all in one.
Why you’ll love this recipe!
What ingredients do I need?
- Butternut squash: Sweet, nutty, and perfectly tender when sautéed — the star of this spread.
- Stracciatella cheese: Ultra-creamy and rich; if unavailable, substitute with burrata and spoon out the center.
- Fresh sage: Adds earthy, aromatic flavor that complements the sweetness of the squash.
- Red onion: Adds mild sharpness and color contrast.
- Extra virgin olive oil: Brings everything together with richness and depth.
- Hot honey: A drizzle of sweet heat that takes this appetizer from simple to unforgettable.
- Crusty bread or crackers: The perfect vehicle for scooping and savoring every creamy bite.
Recipe Variations
- Use roasted delicata or acorn squash instead of butternut.
- Add a sprinkle of toasted hazelnuts or walnuts for crunch.
- Swap sage for thyme or rosemary for a different herbal note.
- Add a spoonful of pomegranate arils for a pop of color and brightness.
- Turn it into a flatbread or pizza topping for a cozy dinner twist.
Pro Tips
- Dice the squash small (Brunoise cut) so it cooks evenly and caramelizes quickly.
- Add the sage early so it infuses the olive oil with flavor.
- Don’t overcook the onion — you want it tender with just a little bite.
- Finish with a light drizzle of hot honey for the perfect sweet heat.
Leftovers and Storage
- Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Reheat gently on the stove or serve at room temperature.
- If making ahead, cook the squash mixture and assemble right before serving.
But, I Still Have A Few Questions…
Can I use burrata instead of Stracciatella?
Absolutely! Just cut open the burrata and use the creamy center.
Can I roast the squash instead of sautéing?
Absolutely. Roast at 400°F for 15–20 minutes for a deeper caramelized flavor before adding to the cheese.
What bread works best for this?
Crusty baguette, ciabatta, or sourdough slices work beautifully — toast until golden for that perfect crunch.
Can I make it ahead?
Yes! Cook the squash and onion mixture in advance and reheat briefly before topping the cheese.
Is there a non-spicy version?
Yes — use regular honey instead of hot honey for a milder sweetness.
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Butternut Squash Bruschetta with Stracciatella
Ingredients
- 1 c. Butternut squash small dice (Brunoise)
- 4 fresh sage leaves julienned
- 1/4 c. Red onion diced small
- 1 tbsp extra virgin olive oil plus more for drizzling on top
- Pinch salt and black pepper
- 8 oz Stracciatella or if you can’t find it, use burrata and break open to serve
- Hot honey
Instructions
- Add butternut squash, olive oil, salt and pepper to a medium sauté pan over medium heat. Sauté, stirring occasionally for 2 minutes and then add the sage. Stir and sauté again.
- Once starting to brown, add in the red onion and sauté another 2 minutes. Remove from heat.
- Add the Stracciatella cheese to a plate, or bowl, and then top with the warm squash. Drizzle with a little olive oil and hot honey.
- Serve with crusty bread and/or crackers.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.