These Roasted Butternut and Bacon Toast are the perfect light meal. They would even be great as an appetizer. I love how simple they are to put together, but have a great depth of flavor!
Roasted Butternut Cubes
Butternut squash is easy to buy prepped, cubed, and ready to go. If you need a shortcut, take this one! I had the time, and the butternut squash whole, so I diced my own. I only used the neck for this batch though, as I wasn’t making that many.
All you need to do is cut the neck off, then peel with a veggie peeler. That sounds gruesome, doesn’t it? Well, it’s only squash, we are okay! :)I cut mine into dice about 1/2 inch. You can cut it larger or smaller if you prefer. I just liked this size on the toast I was planning.
Drizzle the cubed butternut with olive oil. Then sprinkle with salt and ground black pepper.
Place on a parchment-lined baking sheet. I mean, you don’t have to use the parchment, but clean up is so much easier if you do! Bake at 425 degrees until the butternut is tender and golden brown.
Now on to the bacon. We love thick-cut peppered bacon. You could also use turkey bacon, or even vegetarian bacon if you prefer. We take it old school though! Cut it into small chunks. Mine were about 3/4 inch. Actually, who am I to tell you how to cut your bacon? Cut it to the size you want!
I used a whole wheat sourdough for my bread. You can use whatever you prefer. You could even use a good, hearty cracker if you prefer. I sliced mine fairly thick and toasted it in the broiler.
The Finished Roasted Butternut and Crispy Bacon Toast
I spread my toast with Rondele’s garlic and herb spread after toasting. This isn’t necessary, but I loved the flavor. Top with the roasted butternut cubes and the crispy bacon. I then drizzled with a little more olive oil and a good sprinkle of freshly ground black pepper.
I told you. They are simple to make! Perfect for any light, quick meal, or even an appetizer. If you are looking for other appetizer ideas, check these ones out!
Roasted Butternut Squash and Crispy Bacon Toasties
- 8 slices sourdough or other bread of choice
- 3-4 cups cubed butternut squash
- 2 tablespoons olive oiil plus more for brushing after baking
- salt and pepper
- 3 slices thick cut pepper bacon If you prefer another bacon, you can use that!
- 1/4 cup garlic herb spread This is optional, but tastes really good!
- Preheat oven to 425 degrees.Line a baking sheet with parchment and set aside. This step isn't necessary, but makes cleanup so much easier! Drizzle the butternut cubes with olive oil. Mix well. Spread on baking sheet and sprinkle with salt and pepper. Place in oven. Bake until the butternut squash is tender. While the squash is baking, start frying your bacon. I cut my bacon into small 3/4 inch chunks. You can cut your bacon bigger or smaller, this is a personal preference. Add to a heated frying pan over medium heat. Cook your bacon. I like mine crispy, so I cooked mine to this point. If you aren't into crispy cook for a little less time. Take your bread slices and cut in half. You can leave them whole if you prefer, but I used this for an appetizer, so I wanted smaller pieces. I chose to toast my sourdough, but again this is optional. Once it is toasted, everything should be ready, so let's start putting it together!Spread the spread onto your toasties. Top with the roasted butternut squash, then add your bacon. Now, top the toasties with a light drizzle of olive oil and sprinkle with a touch more ground black pepper. That's it. These are ready to go!Now, these are best made and eaten the day of. You can serve the next day, but quality definetly isn't what it should be!Now, sit back and enjoy. You deserve it!