As the leaves turn to vibrant shades of red and orange, it's the perfect time to embrace the flavors of fall. One delightful way to do that is with Squash and Ricotta Toasts.
Makes 12 Toasts
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
They combine the sweetness of roasted squash with the creamy richness of ricotta cheese, all atop a perfectly toasted slice of bread. This recipe is a perfect fall recipe that comes together in minutes and is great for a crowd. Whether you serve them as an appetizer, a snack, or a light meal, these toasts will be a hit at any fall gathering. They're simple to make and bursting with seasonal goodness. Give them a try, and you won't be disappointed!
1 medium butternut squash, peeled and cubed (Buy a bag of frozen, already cubed squash to save a ton of time!)
1 medium onion, caramelized
1 loaf of your favorite bread
1 cup ricotta cheese
1 tablespoon apple cider vinegar
fresh rosemary, for garnish
honey or hot honey, for drizzling (optional)
salt and pepper
Preheat your oven to 400 degrees.
Place the cubed squash on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for about 25-30 minutes, or until the squash is tender.
While the squash is roasting sauté the onion with olive oil until it caramelizes.
Once the squash is ready, let it cool slightly, and then mash it with a fork in a medium-sized bowl.
Add in the onion, more salt and pepper if needed, and the apple cider vinegar.
Slice your bread into slices and toast each piece in a pan with some olive oil.
Spread a generous layer of ricotta cheese on each slice of toasted bread and top with the mashed roasted squash mix.
Garnish with fresh rosemary and add a drizzle of honey or hot honey if desired and serve warm.