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.

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Butternut Squash Ricotta Toast

A sweet and savory, flavor-packed toast.

Course Appetizer, lunch, Side Dish, Snack

Cuisine American

Keyword appetizer, avocado toast, bread, breakfast, butternut squash, sourdough, toast

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

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!