Butternut Squash Bruschetta with Pomegranate Recipe via Marcia Selden

Marcia Selden Catering

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.