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Butternut Squash Ricotta Toast

A sweet and savory, flavor-packed toast.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, lunch, Side Dish, Snack
Cuisine: American
Keyword: appetizer, avocado toast, bread, breakfast, butternut squash, sourdough, toast
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!