Roasted Squash Bruschetta

Bring this unique take on a classic bruschetta to your next potluck or family get-to-gether and we promise the next thing you know everyone will be asking you for the recipe. The sweet squash and reduction with fresh herbs combines for a perfect balance of  flavours! For best results, try pairing it with a wine that features a citrus aroma like the Planters Ridge 2016 Elevation.


Bruschetta Topping:

1 butternut squash, cleaned, roasted and diced
3 cups Tomato, de-seeded, small diced
2 small onions or shallots, small diced
1 tsp fresh thyme
2 tbsp fresh basil
3 cloves garlic, minced
1 cup olive oil
1 artisan-style baguette
to taste salt & pepper, Parmigiano Reggiano or Asiago
garnish fresh parsley

Balsamic Reduction:

2 cups balsamic vinegar
1/2 cup sugar
1 clove garlic
1 bunch fresh thyme


  1. Preheat oven to 400 F (to roast squash).
  2. Balsamic reduction; combine all four ingredients into sauce pot and simmer on medium heat.
  3. Reduce until it thickens aux nappe (just coats the back of spoon).
  4. Strain and cool; gently cover with plastic wrap.
  5. Bruschetta topping; toss squash in olive oil, one clove minced garlic and 1/4 tsp salt and pepper.
  6. Roast until squash turns deep golden colour, turning once. Remove from oven and cool.
  7. Preheat oven to 450 F (to toast bread).
  8. Slice, de-seed and chop tomato; strain from its juiced.
  9. Combine squash, tomato, onion, herbs and rest of the minced garlic; toss in olive oil with the freshly grated cheese to taste
  10. Slice baguette 1/2-inch thick and brush both sides with olive oil; place on cookie sheet.
  11. Bake in the 450 F oven until crispy, turning once.
  12. Top baguette with bruschetta mixture and drizzle with balsamic reduction. Garnish with fresh parsley.
  13. Serve with left over olive oil and balsamic reduction for dipping.

Local Source Guide

ProduceNoggins Corner Farm MarketStirling Fruit Farms Ltd.Masstown Market, or any of the Farmers’ Markets of Nova Scotia

Recipe Provided By: The Port Pub and Planters Ridge Winery
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide. 

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