Add butternut squash as a toast topping
The butternut squash is a favorite seasonal vegetable when the temperature drops and fall approaches. While you can prepare butternut squash as a classic side vegetable, in a soup, or even in salad, presented on a crunchy and hearty piece of sourdough is a unique and oh so tasty way to incorporate butternut squash into your eating pattern.
Make it dairy-free if you’d like!
In a world of delicious toasts like avocado toasts, fried egg toasts, and peanut butter banana toasts, this butternut squash toast stands out as a sweet and savory delight topped on creamy ricotta. You can opt for dairy-based or dairy-free ricotta depending on your preferences – either will make a delicious base for your butternut squash toast. While this recipe is developed for single-serv, meal like toasts, it can also be repurposed on to toasted crostinis to create a one-bite appetizer style dish.
Butternut Squash Ricotta Toast
Ingredients
- 2 cups butternsquash, diced in 1/4 inch cubes
- 1 tbsp olive oil
- 1 tbsp garlic powder
- pinch salt
- 1 loaf sourdough bread
- 8 ounces ricotta cheese (dairy or dairy-free)
- 1/2 cup pomegranate seeds
- 1 tbsp fresh sage, minced
Instructions
- Preheat the oven to 425 degrees Farenheit.
- In a large bowl combine butternut squash, oil, garlic powder, and salt. Toss until combined and then spread along a large sheet pan. Bake for 25 minutes.
- Once butternut squash is baked, slice the sourdough loaf into slices and toast.
- Spread bread slices with a layer of ricotta, top with baked butternut squash, and sprinkle with pomegranate seeds and sage. Enjoy!