Butternut Squash Bruschetta with Stracciatella
Warm, savory, and creamy with a touch of sweetness — this Butternut Squash Bruschetta with Stracciatella is the perfect fall appetizer. Made with caramelized squash, sage, red onion, and a drizzle of hot honey. It’s cozy, elegant, and ready in under 20 minutes. Serve on toasted bread or crackers for an effortless, crowd-pleasing bite.
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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.