Ricotta and Butternut Squash Toast
Ingredients
• 1 loaf of Chabaso Ciabatta
• 2 cups Butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup Whole milk ricotta cheese
• 1/2 cup Walnuts, halved or pieces
• 8–10 Fresh sage leaves, thinly sliced or left whole for garnish
• 1 tsp Fresh thyme leaves (or 1/2 tsp dried)
• 1/4 tsp Red pepper flakes (adjust for heat preference)
• 3 tbsp Extra virgin olive oil, divided
• Salt and black pepper to taste
Directions
1. Preheat oven to 425°F.
2. Wash and peel butternut squash. Dice and toss with olive oil, salt, thyme, and chili flake. Spread squash out on sheet pan and roast until browned and softened, about 20 minutes.
3. Brush sliced ciabatta with olive oil. Toast until golden brown, about 6 minutes.
4. Dry-toast walnuts in a pan on medium heat. Let cool and roughly chop.
5. Spread ricotta on toast, top with roasted squash.
6. Sprinkle with walnuts and fresh sage leaves.
Made with Classic Ciabatta