Roasted Butternut Squash Bruschetta with Ham and Sage

Roasted Butternut Squash Bruschetta is a cozy and savoury fall appetizer featuring sweet roasted squash, crispy ham (or pancetta), fragrant sage, creamy goat cheese, and fresh arugula. It’s the perfect balance of textures and flavours — sweet, salty, and herby — and makes an elegant yet easy way to celebrate autumn ingredients.

Hey folks — I hope you all are doing well!

Today, I’m thrilled to share with you a new recipe for Roasted Butternut Squash Bruschetta with Ham, Sage, and Goat Cheese, a comforting appetizer that captures the very essence of fall.

Why You’ll Love This Roasted Butternut Squash Bruschetta with Ham, Sage, and Goat Cheese

• Perfectly balances sweet roasted squash with salty ham and tangy goat cheese
• A creative, seasonal twist on classic bruschetta
• Elegant enough for entertaining, yet simple to make
• Can be served warm or at room temperature
• Packed with autumn flavours and textures: creamy, crispy, herby, and nutty

Flavour & Texture Profile

This bruschetta with roasted butternut squash offers an irresistible combination of savoury and sweet. The slightly caramelized squash mingles with crisped ham or pancetta and earthy sage. The creamy goat cheese brings tangy richness, while arugula and toasted pumpkin seeds add peppery freshness and crunch. It’s hearty, aromatic, and truly comforting — a celebration of fall on toast.

Ingredients You’ll Need for This Butternut Squash Bruschetta

• Butternut squash, peeled and cubed – roasted until just slightly underbaked, as it will later be tossed with onions, ham and sage.
• Ham or pancetta, chopped – adds a smoky, salty note.
• Fresh sage leaves – for aromatic, earthy warmth.
• Goat cheese – soft and creamy; feta can be substituted for a saltier touch.
• Arugula (rocket) – adds a fresh, peppery contrast.
• Pumpkin seeds (pepitas) – for crunch and nutty flavour.
• Parmesan cheese (optional) – a few shavings for extra savoury depth.
• Olive oil – for roasting and drizzling.
• Smoked paprika – for a touch of smokiness.
• Salt and freshly ground pepper– to season the squash
• Baguette or rustic bread slices – toasted or grilled until crisp

How to Roast Butternut Squash

Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, then spread it evenly on a parchment-lined baking tray. Roast for about 20–25 minutes, flipping halfway through, until tender but not mushy – it should be slightly underbaked. This way, it holds its shape when sautéed later with ham and sage, soaking up extra flavour.

What’s the Best Bread for Bruschetta

The best bread for bruschetta is one that can withstand moisture and toppings without becoming too soggy. Look for:

• Day-old or slightly stale bread is ideal as it toasts better and resists sogginess.
• A crusty, rustic loaf: country-style sourdough, ciabatta, or a good artisan Italian loaf.
• Open crumb (some holes) but with enough structure.
• Thick slices (about ¾ to 1 inch / 2 cm).

Try More Delicious Bruschetta Ideas

Did you like this Roasted butternut squash bruschetta? Be sure to check more fun fall ideas:

• Fig Walnut Prosciutto Bruschetta with Caramelized Onions
• Fig Prosciutto Bruschetta with Goat Cheese, Honey, and Thyme
• Chestnut Dip (or Bruschetta)

I’d love for you to try this Roasted Butternut Squash Bruschetta with Ham, Sage, and Goat Cheese. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Roasted Butternut Squash Bruschetta with Ham, Sage, and Goat Cheese

Recipe by Ben | Havocinthekitchen

Roasted Butternut Squash Bruschetta with ham, sage, and goat cheese – a cozy, savoury fall appetizer full of sweet and salty flavours.

Course: Bruschetta and ToastsDifficulty: Easy

5.0 from 1 vote

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Servings

2-3

servings

Prep time

10

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Roasted Butternut Squash:

• 2 cups (about 300 g) cubed butternut squash, peeled and seeded

• 2 tablespoons (30 ml) olive oil, divided

• Salt and freshly ground pepper, to taste

• Roasted Butternut Squash Bruschetta:

• 6-8 thick slices bread such as sourdough, ciabatta, or country loaf

• 1 small onion or 2–3 shallots, thinly sliced

• 100 g ham or pancetta, diced

• 6-8 fresh sage leaves, sliced

• 60-70 g (1/3 cup) soft goat cheese

• A handful arugula

• 1-2 tablespoons (15–30 g) pumpkin seeds (pepitas), toasted

• 1/2 tbsp. (7.5 g) butter, optional

• 1 tsp. (7 ml) honey, optional

• Parmesan shavings, for garnish (optional)

Directions

• Preheat the oven to 400°F (200°C). Toss the cubed squash with 1 tbsp. (15 ml) olive oil, salt, and pepper, then spread it evenly on a parchment-lined baking tray. Roast for about 20–25 minutes, flipping halfway through, until tender but not mushy – it should be slightly underbaked. This way, it holds its shape when sautéed later with ham and sage, soaking up extra flavour.
• Add the second tablespoon (15 ml) of oil to a medium pan or skillet, and cook the onion, with a touch of salt (keep in mind the saltiness of ham) for about 10 minutes over low heat, until soft and started to caramelize.
• Add the ham (or pancetta), sage, and smoked paprika and let it cook for 2 minutes or so.
• Add the roasted butternut squash and gently toss for a few minutes so the flavours meld together. If desired, add the butter or honey (or both) for added flavour and glossiness. Turn off the heat and let it cool slightly.
• In a meantime, slice bread into thick pieces and brush lightly with olive oil. Grill or toast until lightly golden; I toasted it in a pan.
• Spread a thin layer of goat cheese over the warm bread. Arrange arugula and top with the butternut squash. Sprinkle with pumpkin seeds and if desired, some parmesan. Serve and enjoy!