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Butternut Squash Bruschetta with Pomegranate

Nothing screams fall more than butternut squash! Try our new twist on bruschetta featuring the delicious flavors of this fall favorite. #YUM

Butternut Squash Bruschetta with Pomegranate Recipe


  • 2 T Pistachios
  • 4 T Unsalted Butter
  • 1 2 lb. Butternut Squash, peeled, seeded and cut into a small dice
  • 4 sprigs Sage
  • 4 sprigs Thyme
  • Kosher Salt
  • 1 C Red Wine Vinegar
  • ½ C Sugar
  • Olive Oil
  • Freshly Ground Black Pepper
  • 1 Baguette, sliced on the bias, brushed with Extra Virgin Olive Oil and grilled
  • 2 oz Goat Cheese, crumbled
  • ½ C Pomegranate Seeds



  1. Preheat oven temperature to 400 degrees. Coarsely chop pistachios and set aside.
  2. Melt butter in a cast iron skillet over medium-high heat. Add squash, sage, and thyme, season with salt. Cook, tossing several times, until squash is lightly browned, about 6-8 minutes. Transfer to oven and roast for 15-20 minutes. Remove from oven and remove sage and thyme.
  3. Meanwhile, bring vinegar and sugar to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer until reduced to a syrup consistency, about 10-15 minutes. Drizzle over squash.
  4. Season with salt and pepper. Spoon squash onto bruschetta; top with goat cheese, pomegranate seeds, and chopped pistachios.