Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil

Today is a special day. Because we’re here today to celebrate the impending arrival of another baby boy to our close-knit blogosphere. And the lucky mom-to-be is none other than the talented Megan Kohrs of With Salt and Wit. Hooray!

Megan and I haven’t met in person yet (although I’m hoping that changes soon!), but we’ve been connecting via the interwebs for about 1 1/2 years now. I know whenever I go to Megan’s site that I’m going to find bright, happy photos and dishes full of fresh, seasonal ingredients. Oh and lots of skinny cocktails. Just check out her drinks archives! It’s totally drool-worthy!

I couldn’t be happier for Megan and her husband as they enter into the journey that is parenthood. And I’m thrilled to be teaming up with so many other fabulous food bloggers to honor this joyous occasion.

Since it’s almost the first official day of Fall, we decided to have a Fall theme for Megan’s virtual baby shower. Below you’ll find twenty delectable creations that you can make and enjoy over and over again during the next couple of months. Everything from breakfast to desserts. We’ve got you covered.


These Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil are my contribution to the baby shower. They have both a salty and sweet component, which is something I always look for in an appetizer. And some of the steps (like roasting the squash and making the sage oil) can be done in advance if necessary, so all you have to do when it’s party time is assemble the little toasts and serve.

Be sure to head on over to Megan’s site and say congratulations. And don’t forget to check out what everyone else “brought” to the party!



Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil

Serves 20-24

Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil


  • For the Squash
  • 1 medium butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tablespoons honey

  • For the Sage Oil
  • 1/4 cup vegetable or canola oil
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh sage leaves

  • For Assembly
  • 2 rustic French baguettes
  • About 1 cup part-skim ricotta cheese
  • 2 pears, thinly sliced and cut to fit the bread


  1. Roast the butternut squash. Pre-heat your oven to 375 degrees. Cut the butternut in half down it’s long axis. Scoop out and discard the seeds. Place the butternut halves cut-side up on a rimmed baking sheet. Drizzle each half with 1 tablespoon of the extra-virgin olive oil and sprinkle with 1/2 tsp. each of the salt and pepper. Transfer to your pre-heated oven and roast for about 50-60 minutes, or until the squash is very tender and can be easily pierced with a fork. Note: Make the sage oil while the butternut squash is roasting. Remove the butternut squash from the oven and set it aside to cool. Once it’s cool enough to handle, use your hands to peel off and discard the skin. Transfer the flesh to your food processor with the blade attachment. Add the honey and 1 tablespoon of the sage oil. Process until smooth, scraping down the sides of the food processor as necessary. Remove the butternut squash from your food processor and transfer it to a clean bowl. Cover to keep warm.
  2. While the butternut squash is roasting, make the sage oil. In your food processor with the blade attachment, process the oils and sage leaves until the sage is finely chopped. Transfer the mixture to a small saucepan and bring it to a low simmer for about 1 minute. Note: Use the same food processor to process the roasted butternut squash above. No need to clean it out in between! Remove from the heat. Strain the mixture through a fine mesh strainer, pressing down to remove as much of the oil as possible, collecting and reserving the oil into a clean container. Set aside.
  3. Assemble the bruschetta. If you turned off your oven, pre-heat it again to 375 degrees. Cut the baguettes into approximately 1/2-inch slices. Brush each piece with some of the sage oil. Place the baguette slices on a large rimmed baking sheet. Transfer to your pre-heated oven and bake for 4-5 minutes. Remove from the oven. Spread about 1 tsp. of the ricotta cheese onto each toasted baguette slice. Top with a couple slices of pear and a dollop of the roasted butternut squash. Drizzle with some of the remaining sage oil. Serve and enjoy!


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20 comments on “Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil”

  1. Oh my goodness. WHAT have you girls done?! I am so flattered and hungry now! How did you know the hubs and I LOVE bruschetta?! Often it’s our dinner with a cocktail (soon enough I will be back on that boat 😉 ), and these fall flavors are calling my name!!

    Until we can meet and drink in person…XOXO!

  2. This is so stunning! Pinning 🙂

  3. This bruschetta looks amazing, Liz! It’s one of my favorite appetizers, so I’m loving that you paired it with squash and ricotta! How perfect is this for a party?! Love it!

  4. What a great idea for bruschetta Liz! Sounds perfect for fall. Pinning!

  5. I love this fall take on bruschetta! Such little festive bites. I think I could make a meal out of these themselves!

  6. This is so beautiful, Liz. What a perfect Fall appetizer!

  7. These bruschetta are such a fun and unique fall bite. I love the combo of squash and ricotta, they look delicious!

  8. These perfect bites scream Fall, Liz. You’ve got crunch, creamy, sweet, and that sage oil (bug eyed emoji!). I can imagine these would be perfect for sharing with friends and wine and, if one watches football, for those game days! Delicious my dear! 😀

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