Squash and ricotta toasts recipe

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  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • ½ cup balsamic vinegar
  • 1 tablespoon honey
  • 4 slices country bread, toasted
  • ½ cup ricotta
How to Make It
  1. Toss the squash with the oil; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast on a rimmed baking sheet at 450°F, tossing once, until tender, 16 to 18 minutes.
  2. Cook the vinegar and honey in a small saucepan over medium heat, stirring occasionally, until syrupy, 8 to 10 minutes; let cool.
  3. Top the bread slices with the ricotta and squash. Drizzle with the syrup.
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