Squash bruschetta

Squash bruschetta

Total: 55 min. | Active: 15 min.
Nutritional value / piece: 279 kcal
, Fat: 15 g
, Carbohydrate: 22 g
, Protein: 11 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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8 slices nut bread (approx. 400 g)


300 g squash (e.g. red kuri), peeled, cut into approx. 2 cm cubes
1 tbsp olive oil
1 red chilli, deseeded, finely chopped
1 garlic clove, squeezed
½ tsp salt

To roast

200 g halloumi, cut into 8 slices


1 tbsp pumpkin seed oil
1 tbsp pumpkin seeds, coarsely chopped
a little sea salt
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How it's done

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Place the slices of bread on a baking tray.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C. Remove from the oven.


Place the squash on the baking tray lined with baking paper. Mix the oil, chilli, garlic and salt, spread on top of the squash, mix.

To roast

Approx. 25 mins. in the centre of the oven. Remove, place the cheese on the tray alongside the squash, return to the oven for approx. 5 mins.


Spread the halloumi on top of the toasted bread, add the squash, roughly mash with a fork, drizzle with oil. Sprinkle with pumpkin seeds and fleur de sel.

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