Butternut Squash Toast Recipe
sourdough toast, roasted butternut squash, smoked ricotta, white balsamic reduction, fresh sage, spiced pepitas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 2
Prepare the Pepitas
In a small skillet over medium heat, toast the pepitas with ground cumin and ground cinnamon until they are fragrant and slightly popping, about 3-5 minutes. Remove from heat and set aside.
- 3
Make the White Balsamic Reduction
In a small saucepan, heat the white balsamic vinegar over medium heat and simmer until reduced by half, about 5-7 minutes. Remove from heat and let cool.
- 4
Toast the Sourdough
While the squash is roasting, toast the sourdough slices until golden brown.
- 5
Assemble the Toasts
Spread a generous layer of smoked ricotta on each slice of toasted sourdough. Top with roasted butternut squash, fresh sage leaves, and a sprinkle of spiced pepitas. Drizzle with the white balsamic reduction before serving.
