Ricotta and Butternut Squash Toasts topcook.tomathouse.com
Ingredients:
- Half a small butternut squash
- Honey
- Ricotta cheese
- Multigrain bread
- Flaked sea salt
Preparation:
- Peel half a small butternut squash and cut into wedges; add olive oil and 1 teaspoon each of crushed coriander seeds and coarse salt. Bake on a preheated baking sheet at 425°F (220°C) until tender, 25-30 minutes.
- Spread ricotta on 4 slices of toasted multigrain bread. Top with pumpkin. Drizzle with honey and sprinkle with pumpkin seeds, mint, and salt.
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