Benny's Butternut Squash Bruschetta

Total Preparation/Cooking time: 30 minutes
Serves: 22 with a serving size of 2 slices of baguette with 2 tablespoons of topping on each.


  • 2 and 1/2 tbsp. olive oil
  • 1 (12”) baguette of choice, thinly sliced (1/4” pieces) (french was used for nutrition analysis)
  • 3 to 4 oz. goat cheese


  • 1 and 1/2 tbsp. olive oil
  • 1 shallot, minced
  • 1 and 1/2 cups peeled and diced butternut squash
  • 2 garlic cloves, minced
  • 1/2 cup dried cranberries, roughly chopped
  • 2 and 1/2 tbsp. minced thyme
  • Salt and pepper to taste

Nutrition Facts | Benny's Butternut Squash Bruschetta | GridIron Chef Contest


  1. Preheat oven to 375˚F.
  2. Brush each side of sliced baguette pieces with oil and lightly season with salt and pepper.
  3. Bake for 5 minutes, flip each crostini, and continue to bake for an additional 3 to 4 minutes. Remove from oven and set aside.
  4. Peel squash with a vegetable peeler, halve lengthwise, scoop out seeds and cut into 1 inch cubes.
  5. Pour oil into a heavy bottom skillet and place over medium-high heat. Add shallots and sauté for 2 minutes. Add squash and continue to sauté for 4 minutes.
  6. Reduce heat to medium, add garlic and 2 tablespoons thyme and stir together. Season with salt and pepper.
  7. Cook mixture for 5 minutes, add cranberries and season with salt and pepper.
  8. Cook for another 4 to 10 minutes, or until squash is fork tender.
  9. Stir in remaining thyme and adjust seasonings.
  10. To assemble: Spread some goat cheese onto each crostini and top with a spoonful or two of the squash mixture, pressing it in slightly to make it stick. Sprinkle with remaining thyme and serve. Enjoy!

At Tailgater:

  1. Prepare topping and slice bread as specified above up to two days before serving.
  2. On game day, toast bread on the grill on medium heat until golden brown (no oil needed)
  3. Follow assembly as above and enjoy!