Butternut squash ricotta toast is so delicious and easy to make!
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4Toast
Ingredients
Bread
RicottaI use my homemade cashew ricotta
1.5 TbspButterVegan Becel
½SmallYellow Onion
1MediumButternut Squash
¼TspNutmeg
4LeavesSage
Salt and PepperTo Taste
½TspLemon 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.