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Butternut Squash and Sage Bruschetta

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  • Yield: 24 servings 1x


  • 1 2-pound butternut squash, peeled, seeded, and cut into ½ inch cubes (approx. 4 cups chopped)
  • ¼ cup olive oil, divided
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 1 French baguette, cut into ½ inch slices
  • 1 ½ cups low-fat cottage cheese
  • 24 sage leaves


  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. In a medium mixing bowl, combine butternut squash, 1 ½ tablespoons olive oil, pumpkin pie spice, ¼ teaspoon salt and ¼ teaspoon pepper and toss to coat.
  3. Transfer butternut squash to baking sheets and roast in the oven for 20-30 minutes, or until tender and lightly browned.
  4. Reduce oven to 375 degrees F. Lightly brush both sides of bread with 1 tablespoon olive oil and sprinkle with ¼ tsp salt and ¼ tsp pepper. Transfer bread to two baking sheets and bake for 8-10 minutes, flipping slices over halfway through. Let bread cool.
  5. In a small saucepan, heat 1 ½ tablespoons olive oil over medium heat. Add sage and cook for 2-3 minutes, or until leaves darken and the edges just begin to curl. Set sage aside on a paper towel to dry.
  6. In a small mixing bowl, stir in ¼ teaspoon salt and ¼ teaspoon pepper to cottage cheese.
  7. To assemble the baguettes, spread cottage cheese on top bread (approx. ½ tablespoon) and add a spoonful of butternut squash over top. Top each slice with a sage leave for garnish. Serve immediately.