Butternut squash ricotta toast is so delicious and easy to make. This savory ricotta toast will soon become a staple in your household!
I like to constantly be making and trying out new things in the kitchen. I had an idea to build some sort of ricotta toast after we saw an excellent looking version at a restaurant. One evening I told my husband we would be having a different kind of dinner (growing up he was really a meat and potatoes kind of guy!). I made my version of this butternut squash ricotta toast and he went crazy for it! Butternut squash ricotta toast is now a regular on our menu!
How to Make Butternut Squash Ricotta Toast
First you will need to have a bread base. I love to use my easy peasy no knead bread. This bread makes for the perfect base. If I am making this dish as an appetizer then I will use a baguette.
The second step is to have your ricotta ready. This homemade vegan cashew ricotta is super easy to make, only has 5 ingredients, and takes just 10 minutes. You can also make whipped ricotta toast.
When I know I am going to be making this butternut squash ricotta toast I will prep to have the no knead bread made and will begin soaking my cashews so I can have them ready to make the ricotta. If I am craving this dish I will pop by the store and pick up some bread and vegan ricotta to save myself the overnight prep.
When ready to make this dish you can begin by prepping your butternut squash. First, I will cut off either end of the squash and then peel the butternut squash with a vegetable peeler. Next I will cut the butternut squash in half lengthwise. I will scoop out the seeds while trying to minimize wasting the squash. And then lastly I will dice the butternut squash. I diced it to approximately 1 cm by 1 cm cubes. If the squash is too much bigger than this it will be harder to keep on the toast and make it more difficult to eat.
Once the squash is ready to go the ingredients can be thrown in the pan. The squash will begin to brown and the sage will become aromatic in about 5 to 7 minutes.
While the ingredients are in the frying pan I will put all of the sliced bread on a baking pan and put it in the oven to toast it.
Once everything is ready you can build your toast by starting with the ricotta. Then layer on as much butternut squash as you would like!
Butternut Squash Ricotta Toast
Ingredients
- Bread
- Ricotta I use my homemade cashew ricotta
- 1.5 Tbsp Butter Vegan Becel
- ½ Small Yellow Onion
- 1 Medium Butternut Squash
- ¼ Tsp Nutmeg
- 4 Leaves Sage
- Salt and Pepper To Taste
- ½ Tsp Lemon Juice
Instructions
- Preheat oven to 375 F. Slice bread. I slice to approximately 1/2 inch slices.
- Add butter to frying pan on medium heat. Note: I do this before dicing the onion to allow butter to melt and begin to brown. This adds a wonderful nuttiness to the squash.
- Add onion to butter in pan. Stirring occasionally, cook the onion until beginning to become translucent.
- Peel, remove seeds, and dice butternut squash into approxiamtely 1 cm cubes.
- Add diced butternut squash, nutmeg, sage, salt, and pepper to pan.
- Stirring occasionally, allow butternut squash to cook until brown and beginning to soften.
- In the meantime, place the sliced bread in a single layer on a baking pan. Place in oven to allow to toast.
- Remove butternut squash mixture from heat. Add lemon juice to pan and stir.
- Begin building toast. First layer on ricotta. Then layer on butternut squash.
I love this toast. It’s super delicious. We sometimes use regular ricotta too!