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.

Ingredients

• Sourdough, sliced about 1" thick
• 1 butternut squash, peeled and cubed
• 1 onion, sliced thin
• 1 tsp chili flakes
• 3 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 1/4 cup cooking oil of choice (I use avocado)
• Extra virgin olive oil
• Ricotta
• Flakey sea salt
• Black pepper
• Jamie's Farm Aged Cheddar Granola
• Fresh mint

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!