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  • Writer's pictureAriana Fletcher

Caramelized Onion, Butternut Squash & Goat Cheese Bruschetta - Gluten Free, Vegetarian

Caramelized Onions and butternut squash are two of my all time favorite foods together! I have a ton of Thanksgiving food items in my fridge, so I decided to experiment a little for a new brunch idea.

Why not make a bruschetta topping out of these yummy ingredients: caramelized onions, butternut squash, goat cheese and pomegranate?!

Caramelized Onion, Butternut Squash & Goat Cheese Bruschetta
Caramelized Onion, Butternut Squash & Goat Cheese Bruschetta
"Thanksgiving flavors dance on your taste buds."



  • ½ butternut squash (~ 1 pounds), or buy peeled & cubed

  • 1 extra large sweet onion, sliced thinly

  • 4 TBS Coconut oil

  • ¼ cup roasted almonds, chopped finely

  • 1 container pomegranate arils (4 oz, 113 grams)

  • 1 ounce goat cheese log, (I used one with cinnamon and cranberries)

  • 1 baguette, sliced, toasted to preference

  • Salt and black pepper to taste


Caramelized onions:

  1. On a medium heat, add 2 TBS coconut oil to cast iron skillet. Once melted, add onion and stir to coat them with oil.

  2. Make sure the onions are lying flat on the skillet.

  3. Turn to medium-low heat. Stir occasionally. Cook for approximately 30 minutes until the onions are golden brown.

  4. Salt and pepper to taste.

  5. Remove the onions from the skillet and place in a bowl for use later.

Caramelized Butternut Squash:

  1. On a medium heat, add the remaining 2 TBS coconut oil to cast iron skillet. No need to wash the skillet between uses.

  2. Once melted, add the cubed butternut squash. Stir to coat.

  3. Cook on a medium to low heat for approximately 20 – 30 minutes. Depends on how large your cubes are, and how large your skillet is.

  4. Note: the more surface area, the quicker it will take to cook.

  5. About 15 minutes in, add salt and pepper to taste, stir.

  6. Once butternut squash is cooked through and a bit caramelized on the edges. Remove from the heat.

Roast Almonds:

  1. On a low heat add almonds to a clean cast iron skillet.

  2. Roast on low for 2-4 minutes until roasted. Be careful not to burn.

Assemble Bruschetta:

  1. Transfer roasted almonds, butternut squash into the caramelized onion mixture. Salt and pepper to taste, if needed. Lightly stir the mixture together.

  2. Heat bread slices in toaster oven, until you’re liking.

  3. Spread some goat cheese onto a piece of toast.

  4. Then add onion and squash mixture on top of spread.

  5. Sprinkle with pomegranate arils.

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