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Butternut Squash Bruschetta

| 1 min read
Butternut Squash Bruschetta


  • 1 Bag Turnbuckle Soft Pretzel Sticks, cut in half lengthwise
  • 1 Package Knot Your Average Small Batch Thanksgiving Leftovers Salt
  • 2 Cups Butternut Squash, peeled and cut into small cubes
  • 1/4 Cup extra-virgin olive oil
  • 1 Cup shallots, chopped
  • 1 Jar fig jam
  • 16 Ounces goat cheese
  • 2 Teaspoon butter, melted
  • 1/4 Cup walnuts, coarsely chopped
  • 1 Tablespoon fresh thyme


  1. Preheat oven to 400 degrees
  2. Place butternut squash cubes in a bowl and toss with 2 tablespoons of olive oil and a pinch of Thanksgiving Leftovers Salt.
  3. Place coated butternut squash on a tin foil lined baking sheet and bake for 15 minutes or until tender.
  4. Once you take the butternut squash out of the oven, adjust the temperature (if needed) to warm the Turnbuckles. If Turnbuckles are frozen, preheat oven to 400 degrees. If thawed, preheat oven to 425 degrees.
  5. If frozen, bake for 6 to 8 minutes. If thawed, bake for 3 to 5 minutes.
  6. Next, sauté shallots over medium heat in 2 tablespoons of olive oil and season with another sprinkle of Thanksgiving Leftovers Salt.
  7. Once onions are golden brown, place them in a food processor with the jar of fig jam.
  8. Pulse to combine.
  9. Evenly spread each Turnbuckle with goat cheese.
  10. Then, top with roasted butternut squash cubes.
  11. Finish with chopped walnuts, a drizzle of fig sauce, and fresh thyme.
  12. Enjoy!