Squash-and-Ricotta Toasts

squash-ricotta-toasts
Photo by Paul Sirisalee
Squash-and-Ricotta Toasts 3.3 39 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 326 calories
    • Fat 12 g
    • Sat Fat 4 g
    • Cholesterol 16 mg
    • Sodium 480 mg
    • Protein 9 g
    • Carbohydrate 46 g
    • Sugar 15 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 173 mg

Heat oven to 450° F. Toss the squash, oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes.

Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook, stirring occasionally, until syrupy, 8 to 10 minutes. Let cool.

Top the bread with the ricotta and roasted squash, dividing evenly. Drizzle with the syrup.

Ingredients

  1. Check 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
  2. Check 2 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1/2 cup balsamic vinegar
  5. Check 1 tablespoon honey
  6. Check 4 slices country bread, toasted
  7. Check 1/2 cup ricotta

Directions

  1. Heat oven to 450° F. Toss the squash, oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes.
  2. Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook, stirring occasionally, until syrupy, 8 to 10 minutes. Let cool.
  3. Top the bread with the ricotta and roasted squash, dividing evenly. Drizzle with the syrup.