Easy Yellow Squash Bruschetta​

By Michaell Johnson, Food Blogger: http://foodscape.vanillaplummedia.com/

If you don’t like tomatoes, bruschetta might not be your favorite appetizer. But this delicious fall yellow squash recipe is a delicious and healthy treat for everyone, no matter their taste!

Serves 6-8

Prep Time: 10 Min

Cook Time: 30 Min


  • 5-6 organic yellow squash, cubed
  • 1 tbsp avocado oil (or oil preference)
  • 1 juiced lemon
  • salt and pepper to taste
  • 1 tbsp coconut sugar
  • 1 loaf of French bread, sliced
  • 1/4 cup pine nuts
  • 1 bunch of fresh tarragon (about 1/4 cup), chopped
  • 2 tbsp lemon zest
  • Balsamic Reduction, drizzled


  1. Preheat oven to 400 degrees.
  2. Thoroughly wash the yellow squash, lemon, and tarragon.
  3. Chop the organic yellow squash until cubed.
  4. Add the avocado oil, lemon juice, salt & pepper, and coconut sugar.
  5. Toss together and bake on a cookie sheet for 20 minutes or until brown. Flip after 10 minutes.
  6. Slice the bread and put aside.
  7. Once the squash is done, turn the oven down to 350 and bake the French bread and pine nuts for 7 minutes.
  8. Toss the squash, pine nuts, lemon zest, and chopped tarragon together.