Brussel Sprouts and Butternut Squash Bruschetta

Roasted butternut squash and brussel sprouts served in a white ceramic bowl with feta cheese and golden raisins.

I originally saw this recipe on the Food Network show The Kitchen a few years back. At first it didn’t really catch my eye because with little kids who is cooking so many brussel sprouts that they just happen to have extra in the waiting around to be repurposed? The entire brussel sprouts and butternut squash recipe revolves around leftover, already roasted vegetables that weren’t a part of my typical routine.

It was when I was invited to a dinner and asked to bring a “fall themed” appetizer that I went hunting back through the show’s website looking for the recipe. Let me tell you, I’m so thankful I did this. This recipe is one of those love at first bite, wow the crowd, flavor packed recipes that you will make year after year when fall rolls around.

About the Ingredients

Brussel Sprouts – Halved or quartered and roasted. The supermarket sells them loose or in 1 lb bags usually. About 1 lb is a good amount.

Butternut Squash – Cut into small cubes. The large cubes that are sold pre-cut at the supermarket are too big. Cut them down and then roast until tender.  

Feta Cheese – This adds saltiness and shouldn’t be skipped.

Golden raisins – I like the golden color here but regular raisins would work too. They get soaked in warm warm water to reconstitute them a bit. 

Diced Green Chilies – They aren’t too spicy so if you’re not a spice person, don’t worry. This dish won’t have even the slightest heat.

Fresh Basil – Torn or roughly chopped

How to Make Brussel Sprouts and Butternut Squash Bruschetta

Unfortunately, I’m still not in a place where I ever happen to have left over brussel sprouts hanging out in the refrigerator looking for a recipe to used in. So when I make this recipe I buy about 1 pound of brussel sprouts and an equal amount of butternut squash. I cut them into bite size pieces and roast on a baking sheet with salt, pepper and olive oil until just crispy. Then I let them cool and transfer them to the refrigerator until I’m ready to assemble the rest.

Ceramic dish filled with roasted Brussel sprouts and butternut squash with golden raisins and feta.

The remainder of the ingredients are mixed together cold, or room temperature. The nicest part about that is you could put it together completely and store it in the refrigerator or you could put it together last minute without taking up too much time or making too much mess. Get all the details on putting it together here at Food Network’s website.

Ceramic dish filled with roasted Brussel sprouts and butternut squash with golden raisins and feta.

How to Serve Fall Vegetable Bruschetta

I have served this recipe as intended, as an appetizer, with either baguette or with crackers. I have also served it as a side dish (a salad type dish) alongside some Waygu beef burgers and it was a huge hit.

The Recipe for Brussel Sprouts and Butternut Squash Bruschetta

This recipe and all of the delicious details are available on the The Food Network website at Next Day Fall Vegetable Bruschetta. If you test out this recipe be sure to leave a note in the comments below. I’d especially love to hear how you served it. Enjoy!

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