Butternut Squash Toast with Ricotta, Mint & Savory Granola
Packed full of flavor, this toast gets a spread of sweet, butternut squash, roasted with a hint of maple syrup then topped with soft, caramelized onions. The creamy ricotta hidden underneath adds a rich, milky flavor, uplifted by fresh mint leaves. Finally, you get a delicate honeyed crunch and kick of black pepper from our aged cheddar granola.
Tips and tricks:
1. Start with exceptional bread. Great toast starts with great bread! We recommend slicing it thick for a solid foundation. Here, we used a seeded sourdough from Nick + Sons bakery in Brooklyn, New York.
2. Quality ingredients make all the difference. Opt for locally sourced, whole-milk ricotta cheese for a rich and creamy texture.
3. Balance flavors and textures. Add fresh herbs like mint and a touch of apple cider vinegar for brightness. Use flakey sea salt for the perfect bite of salt. And finish it off with sprinkles of granola, to add a nice crunch to the creamy richness of the squash and ricotta.
Â
Ingredients
|
Preheat the oven to 400 degrees. Toss the cubed butternut squash, sliced onion, chili flakes, apple cider vinegar, maple syrup, and your cooking oil of choice onto a sheet pan. Season with salt and pepper. Roast until the onions have caramelized, and the butternut squash is soft, about 15-20 min. When finished, mash the squash and onions with a fork. To serve, toast the slices of sourdough, then spread a generous amount of ricotta, and top with mashed squash and onion mixture. Garnish with flakey sea salt, mint, and cheddar granola, with a slight drizzle of extra virgin olive oil to finish. Enjoy!  |
Â
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.