Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Butternut Squash Bruschetta

Butternut Squash Bruschetta

Finger foods are a favorite at any party or gathering. Our recipe for Butternut Squash Bruschetta takes classic party fare and gives it festive holiday flair by combining pan roasted butternut squash with dried cranberries, pomegranate and sage.

Finger foods are a favorite at any party or gathering. Our recipe for Butternut Squash Bruschetta takes classic party fare and gives it festive holiday flair by combining pan roasted butternut squash with dried cranberries, pomegranate and sage.

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time15 min
  • Cooking timeCooking time15 min
  • ServingsPortions8

Ingredients

  • 4 tablespoons Country Crock® Plant Butter with Olive Oil, divided
  • 1 whole-wheat baguette, cut into 1/2-inch slices (about 20 slices)
  • 4 cups diced butternut squash
  • 1/2 cup coarsely chopped dried cranberries
  • 1/2 cup pomegranate arils
  • 2 tablespoons maple syrup
  • 2 tablespoons chopped fresh sage, plus small leaves for garnish

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 400°F. Melt 2 tablespoons Country Crock Plant Butter. Brush one side of each baguette slice with melted Plant Butter. Arrange baguette slices on baking sheet. Bake until crisp, about 8 minutes, turning once halfway through cooking.
      2. Heat remaining Plant Butter in large nonstick skillet over medium heat. Add squash and season with salt and pepper if desired. Cook, stirring occasionally, until squash is tender, about 8 minutes.
      3. Stir in cranberries and pomegranate seeds. Cook until heated through, about 2 minutes. Stir in maple syrup and sage.
      4. To serve, spoon squash mixture on baguette slices and garnish with sage leaves.
      For easier preparation you can purchase precut squash in the produce section of your supermarket. If using a whole butternut squash, to easily cut squash, cut 2 or 3 slits in squash and microwave 1 to 2 minutes to soften. Let stand until cool enough to handle. Then peel and cut squash as desired.

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes