Ricotta and Butternut Squash Toast

Nov 15

Written By Reed Immer

Ricotta, Butternut Squash, Toast

Appetizer, Breakfast, Lunch, Snack

American

Yield: 4

Author: Chabaso Bakery

Ricotta & Butternut Squash Toast

This dish features toasted Chabaso Olive Oil Ciabatta topped with creamy ricotta, roasted butternut squash, toasted walnuts, and fresh sage for a flavorful, savory treat.

Ingredients

1 loaf Chabaso Olive Oil Ciabatta (sliced)
1 medium butternut squash (about 1½ pounds), peeled and diced
1 cup ricotta cheese
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon red pepper flakes (adjust to taste)
2 tablespoons olive oil (divided)
1/4 cup walnuts (roughly chopped after toasting)
Salt to taste

Instructions

Preheat oven to 425°F. Brush sliced ciabatta with olive oil. Toast until golden brown, about 6 minutes.
Wash and peel butternut squash. Dice and toss with olive oil, salt, thyme, and chili flake. Spread squash out on sheet pan and roast until browned and softened, about 20 minutes.
Dry-toast walnuts in a pan on medium heat. Let cool and roughly chop.
Spread ricotta on toast, top with squash
Sprinkle with walnuts and sage leaves