Imagine transforming a humble butternut squash into a culinary masterpiece that will make your guests swoon with every bite! This elegant Italian-inspired bruschetta by renowned chef Jean-Georges Vongerichten is not just a recipe—it's an experience that bridges rustic comfort with sophisticated flavor. With its golden roasted squash, creamy ricotta, and aromatic fresh basil, this dish promises to elevate your appetizer game from ordinary to extraordinary in just 35 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium butternut squash, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 baguette, sliced
- 1/2 cup ricotta cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by washing thoroughly, then carefully cutting it in half lengthwise. Remove the seeds and stringy pulp using a spoon. Dice the squash into uniform 1/2-inch cubes to ensure even roasting.
- In a large mixing bowl, toss the diced squash with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper, mixing well to distribute the seasoning.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper caramelization and roasting. Roast in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even browning.
- While the squash roasts, slice the baguette diagonally into 1/2-inch thick pieces. Lightly brush each slice with olive oil and toast in the oven or on a grill pan until golden and crisp, about 3-4 minutes per side.
- Remove the roasted squash from the oven and let it cool slightly for 5 minutes. The squash should be tender and have caramelized edges.
- Spread a generous layer of ricotta cheese on each toasted baguette slice. Top with the roasted squash cubes, arranging them carefully for an attractive presentation.
- Garnish each bruschetta with fresh basil leaves, torn or chopped to release their aromatic oils. For an extra touch, you can drizzle a small amount of high-quality olive oil over the top.
- Serve immediately while the bruschetta are still warm, ensuring the baguette remains crisp and the squash retains its temperature and caramelized flavor.
Tips
- Choose a firm, unblemished butternut squash for the best roasting results.
- Cut squash cubes uniformly to ensure even caramelization.
- Don't overcrowd the baking sheet—this prevents steaming and promotes crispy edges.
- Use high-quality ricotta for a luxurious, creamy base.
- Toast baguette slices just before serving to maintain maximum crispness.
- Fresh basil is crucial—tear leaves just before garnishing to release maximum flavor.
- Serve immediately to enjoy the perfect temperature and texture contrast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
