Rating: 3 stars
48 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 4
  • 48 Ratings
Lindsay Hunt

Gallery

Credit: Paul Sirisalee

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

326 calories; fat 12g; saturated fat 4g; cholesterol 16mg; sodium 480mg; protein 9g; carbohydrates 46g; sugars 15g; fiber 6g; iron 3mg; calcium 173mg.
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