Ricotta and butternut squash toast

Ingredients

• Chabaso Olive Oil Ciabatta 

• Butternut squash 

• Ricotta 

• Sage 

• Thyme 

• Red pepper flakes 

• Olive oil 

Instructions

1. Preheat oven to 425°F. Brush sliced ciabatta with olive oil. Toast until golden brown, about 6 minutes.

2. 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.

3. Dry-toast walnuts in a pan on medium heat. Let cool and roughly chop.

4. Spread ricotta on toast, top with squash

5. Sprinkle with walnuts and sage leaves